A crisp and refreshing way to get more berries and stone fruit into your diet!
While we’re a few weeks into my theme of fall foods, this recipe may seem odd. However, once in a while it is nice to mix things up; pretend that it isn’t as chilly as the thermometer says. Food is one of the ways I do that. Gray skies and plummeting temperatures, be gone! Bring on the feel of summer with a fruit salad. While it may not make it any warmer, it can brighten your spirits. This week I have two fruit-based dishes, which have the common ingredient of lime juice. So, if you’re making either of them (or both), why not get some extra limes and make a batch of margaritas as well? That seems like a great way to combat the cold of late fall.
To learn more about this recipe, originally published in June 2017, keep reading.
The feel of summer has finally arrived in New Hampshire, and for that I am so grateful. This spring has been more wintery than spring-like, which makes me feel even more appreciative of the current warmth and sunshine.
While I waded through the chilly, rainy days of this spring, I took different approaches to ward off the cold. Some days I cooked hearty, simmered dishes that added delicious aromas and a sensation of warmth to our home. Other days I made bright, cheerful dishes that called to mind the beauty of a summer day. This recipe falls in the latter category.
This summery recipe features a drune, the nectarine. It also includes simple syrup in the recipe. I suppose you could skip the step of making the simple syrup for this recipe, but it really is easy. Plus, then you have simple syrup on hand to sweeten your iced tea or coffee or to use in a mojito. (Or use it for all three!) Simple syrup keeps pretty well for a week or two, so it will have lasting value.
However, the salad doesn’t last quite as well. If you are going to eat this salad over a number of days, I would recommend combining the strawberries and nectarines in one bowl and the lime juice, simple syrup and mint in another dish. Only dress the salad when you’re ready to serve it, as the strawberries will get mushy sitting in the dressing after a day or so.
When it’s all combined and served, be prepared for an explosion of flavors: juicy fruit, sweet and citrusy dressing, and cool mint. It truly is a symphony of summer flavors.
- 2 nectarines
- 12 strawberries
- 1-½ Tb. minced fresh mint (about 10 leaves)
- 2 Tb. simple syrup*
- 2 Tb. lime juice
- Chop nectarines and peaches into bite-sized pieces, discarding pit and leaves.
- Combine in a medium bowl.
- Add minced mint and mix well.
- Combine simple syrup and lime juice in a small bowl.
- Pour syrup mixture over fruit, and toss to combine.
- Refrigerate for at least 2 hours to allow flavors to meld.
- 1 cup water
- ½ cup sugar
- Bring to a boil, stirring occasionally, until sugar dissolves completely.