Fruit Salad with Thai Herbs
HS: I used a medley of nectarines, pluots, cherries, blackberries, loganberries, and peaches. Use whatever ripe and delicious fruit you have on hand.
fresh lemon and/or lime juice
a pinch of salt
the tender interior of a stalk of lemongrass, minced
5 - 6
of seasonal fruit, sliced
mint leaves, chiffonade
to serve: any or all of the following, toasted coconut, dollops of creme fraiche or yogurt, toasted walnuts
Whisk together the citrus juice, honey, salt, lemongrass, and vanilla. Set aside.
Arrange the fruit in a large bowl or on a platter, and drizzle with about half of the dressing. Taste, and decide if you'd like to add more dressing. Then add the coconut, nuts, and creme fraiche, and serve.
Prep Time 5 minutes
Total Time 5 minutes