Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 medium cantaloupe 3-4 large peaches 1/4 cup honey 3 Tablespoons sour orange, lime or lemon juice 1 teaspoon grated fresh ginger root (do not use ground or powdered ginger) small pinch cayenne (optional) 12-16 large basil leaves 1 cup blueberries or blackberries DIRECTIONS Wash and peel both cantaloupe and peaches. Chop into bite-sized pieces. Place in a large bowl. Set aside. Mix together the dressing of honey, juice, ginger and cayenne. Pour over the chopped fruit and stir gently to coat. Cover and refrigerate for at least 2 hours, or up to 12 hours. Before serving, remove fruit from the refrigerator and stir to redistribute the juices. Reserving 3 basil leaves for garnish, roll together the remaining leaves and cut thin strips (chiffonade) with a sharp knife. Gently “fluff” the strips and sprinkle over the fruit salad. Add blueberries and gently toss to distribute both the basil and the blueberries thoroughly. Garnish with reserved basil leaves. Serve immediately. Leftovers may discolor, but taste just fine! Copyright © 2012 Stefanie Samara Hamblen |
