‘Tis the season! Spring brunches, graduation parties, or wedding and baby showers are likely to be on your agenda this month, and let’s not forget about hosting family and friends on Memorial Day weekend. If you’re hosting, try this simple—and delish—recipe from entertaining maven JoBeth McElhanon.
Honey Lavender Fruit Salad
Yield: Approximately 6 servings
- 1/4 cup honey
- 1/2 cup water
- 1 tablespoon dried lavender (culinary grade, available at specialty markets)
- About 6 cups fresh fruit (JoBeth used a precut fruit bowl of honeydew melon, cantaloupe, pineapple, strawberries, and grapes; available in your grocer’s refrigerated produce section)
- juice of 1 lemon
- mint leaves
Combine honey and water in a small saucepan and bring to a simmer over low heat. Add lavender and simmer until reduced and thick, stirring occasionally, about 10 minutes. Remove from heat and allow to cool and steep for approximately 30 minutes. Strain the lavender from the honey mixture.
Wash and cut fruit, if not using a precut selection. Combine with lemon juice. Drizzle with lavender syrup to taste. Garnish with fresh mint to serve.
*JoBeth notes that any of your favorite fruits will work in this salad. She suggests a combination of nectarines, peaches, and blueberries to make a pretty mid-summer fruit salad.
>>See JoBeth’s ideas for a spring tablescape and get the recipe for The Humble Crumb Bakery’s “Lemon Poppy Seed Bread with Orange Glaze” here.