Minted Fruit

05/04/2017
by Jim Marshall

I love to mix and match room temperature, drop-dead-ripe stone fruits and melons with fresh mint. Try this recipe for your next picnic or a too-hot-to-bake-one-of-my-cakes dessert.

Minted Fruit

3 ripe peaches, peeled, pitted and sliced

6 small ripe plums, pitted and sliced

½ ripe melon (honeydew, cantaloupe) seeded and cut into ½ inch cubes (about 2 cups)

¼ cup chopped fresh mint (spearmint, chocolate mint or pineapple mint are favorites)

Place the peaches, plums, melon and mint in a large bowl and toss together. Refrigerate for about 2 hours.

Note that the flavor of mint intensifies over time. If you prefer a less minty flavor, add the mint to the salad about an hour before serving.

Recipe courtesy of Chef Bev Shaffer

Comments

No posts found

New post