Quick: name 3 perfect side dishes for your next barbeque. I bet fruit salad was on that list! It’s the perfect way to celebrate Summer produce – and stay cool!
One of my favorite d’lish tricks is to mix fresh lemon juice with a little local honey then add in some chopped fresh mint from the garden. Toss this with juicy peach wedges or halved apricots – yum!
Or how about grilling thick slices of pineapple and then sprinkling them with a touch of ground chipotle chili, a squeeze of lime, and a quick scatter of chopped cilantro. My mouth is watering just thinking about it.
Icy cold watermelon chunks are terrific when tossed with feta cheese, chopped fresh basil, Kalamata olives and a light drizzle of extra virgin olive oil! Now that’s a NEW salad everyone will love!
Really WOW the crowd with my Succulent Summer Stone Fruit Salad with Lavender Lemon Honey Syrup. The name is a tongue twister – but the flavors will truly blow you away.
-Kathy
Succulent Summer Stone Fruits with Lavender Lemon Honey Syrup
Makes about 6 servings
Lavender Lemon Honey Syrup
1/2 cup high quality local honey
1/2 cup water
8 ea fresh lavender flowers, unsprayed and rinsed (or 1 tablespoon dry)
2 Tbsp fresh lemon juice
Fruit:
an assortment such as the following of fresh ripe stone fruits to make about 4 cups after cutting:
-peaches, peeled, pitted and cut in wedges
-large apricots, pitted and cut in wedges
-plums, pitted and cut in wedges
-nectarines, pitted and cut in wedges
-pitted fresh cherries
Fresh lavender flowers for garnish, if desired.
To make the lavender lemon honey syrup: In a small heavy bottom sauce pan combine the honey, water and lavender flowers. Bring to a low boil over medium heat – being careful that it does not foam up. Slowly simmer for about 10 minutes or until like thin pancake syrup.
Remove from heat and cool to room temperature. Then add lemon juice and strain. Store refrigerated for up to 2 weeks. Bring to room temperature before using.
To serve: In a large bowl toss with the lavender lemon honey syrup. Garnish with fresh lavender flowers if desired.
Recipe by Kathy Casey Food Studios®
