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.
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
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