| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 0.3g | 0.03g | 34g |
| sugars | fibre | protein | salt |
| 28g | 5g | 1.5g | 0.01g |
From the fertile soils of the Midwest to your dining table, I am thrilled to share with you the authentic, vibrant flavors of my Lemon Verbena and Summer Fruit Salad. The heartland’s abundant produce is the perfect embodiment of seasonal, farm-to-table cooking, which is why I love this particular recipe. Not only does it combine the freshest summer fruit, but it also introduces an intriguing herb, lemon verbena, known for its delightful citrusy aroma and flavor.
Bounty of the Season and Health Benefits
Grown right here in the heartland, the ingredients of our Lemon Verbena and Summer Fruit Salad speak of sun-ripened freshness. What I treasure about this recipe is not only its simplicity but also the array of health benefits it imbues. Fruits like strawberries, blueberries and raspberries are teeming with vitamins and antioxidants, which help boost the body’s immunity. Laced with honey, this salad not only satisfies your sweet tooth but also delivers the myriad health benefits honey offers. Known for its natural antibacterial properties, honey is a healthier alternative to refined sugars.
The star of this recipe, lemon verbena, is more than just a flavor enhancer. This unique herb is known to alleviate digestive issues, reduce inflammation, and boost the immune system, making it a wonderful addition to our summer fruit salad.
A Versatile Delight
Here’s another reason why I absolutely adore this recipe: it’s versatile. This fruit salad works brilliantly as a refreshing breakfast, a light lunch, or an invigorating dessert. Plus, it pairs especially well with other dishes. If you’re planning a summer party, it complements grilled meats beautifully or adds a fresh touch to a hearty potato salad.
If you’re looking for a palette cleanser, this summer fruit salad stands tall. And if you’re hosting a traditional Midwestern bakery Sunday brunch, imagine this flavourful salad amid your spread of freshly baked breads, pies, and mac and cheese. Not only is it a colorful addition but it also adds a delightful fresh note to the rich spread.
As a Nebraskan whose heart beats for comfortable, honest cooking, I assure you, this Lemon Verbena and Summer Fruit Salad is one recipe that embodies the beauty, bounty, and versatility of heartland cooking. It’s a testament to the power of fresh, season-picked ingredients, combined with love, and served with pride. Now, that’s what I call a recipe to love.
What You’ll Need
- 1/4 cup fresh lemon verbena leaves
- 1/4 cup fresh lemon juice
- 1/4 cup honey
- 2 cups fresh strawberries, halved
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 ripe peaches, sliced
- 2 ripe nectarines, sliced
- 6 sprigs fresh mint for garnish (optional)
Method
Step One
Firstly, you need to get the lemon verbena leaves and rinse them gently under cold water. Pat them dry using a kitchen towel.
Step Two
In a small bowl, combine the freshly cleaned lemon verbena leaves and lemon juice. Allow the mixture to stand for about 15 minutes so that the juice can infuse with the flavor of the lemon verbena leaves.
Step Three
Next, strain the lemon verbena and lemon juice mixture into a larger bowl, making sure to press the leaves to extract as much juice as possible. Add the honey to the strained juice and stir until it is dissolved.
Step Four
In the large bowl, combine the strawberries, blueberries, raspberries, sliced peaches, and sliced nectarines. Toss the fruits gently to combine them evenly.
Step Five
Pour the lemon verbena and honey dressing over the fruit mixture. Toss gently to ensure all the fruits are coated with the dressing. Refrigerate for at least one hour before serving.
Step Six
Before serving, give the fruit salad another quick toss. If you choose to do so, garnish each serving with a sprig of fresh mint. Your Lemon Verbena and Summer Fruit Salad is now ready to enjoy!
