Summer Fruit Salad with Monarda

comments (5) April 6th, 2008

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cookinwithherbs susan belsinger, contributor
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Click To Enlarge Photo: Renée Comet

About 8 very ripe peaches and/or nectarines, sliced
1 Tbs. lemon juice
1 to 2 Tbs. sugar
2 Tbs. monarda flowers
Whipping cream or vanilla ice cream

6 servings

The flower to use here is Monarda didyma ‘Cambridge Scarlet’ or any of the red varieties. Its tealike flavor is a lovely complement to the summer stone fruits.

Toss the peaches in a bowl with the lemon juice, sugar, and half of the flowers. If the fruit is tart use the larger amount of sugar; if it is sweet, use less. Stir the fruit and allow it to stand for at least 1/2 hour before serving. If you are making this ahead, the fruit may be covered and refrigerated. Allow it to come to cool room temperature before serving.

Serve the fruit in goblets or dessert bowls. Add a dollop of whipped cream or a spoonful of vanilla ice cream and drizzle with a bit of the juice, if desired. Garnish the top with a peach slice. Scatter the reserved blossoms over the desserts and serve immediately.

posted in: fruit, flowers, salad

Comments (5)

linkinburos writes: I am going to try this at home
Posted: 4:59 am on October 17th
scarletpit writes: Looks delicious
Posted: 12:38 am on September 7th
conorwilliams writes: Makes me hugary
Posted: 4:43 am on May 13th
adrienmiles writes: Yummy
Posted: 2:50 am on May 7th
jackmorris21 writes: Looks testy
Posted: 4:38 am on March 28th
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