With the warmth of the Australian summer, Mother Nature brings an abundance of juicy fruits and berries, and because I love all the fruits from this season, what better way than combining them all together, to devour in one greedy swoop.
Fruit salad never fails to satisfy, and when you combine nectarines, peaches, cantaloupe, honey dew melon, banana, ya ya pears and strawberries with this delicious Moroccan influenced syrup, and a sprinkling of refreshing mint leaves thrown in, you’re on your way to summer heaven. Of course you could use any fresh fruits you have available.
(from my fav TV show Food Safari)
1 cup water
1 small stick cassia bark (or cinnamon)
2 teaspoons orange blossom water
3 tablespoons sugar
2 tablespoons lemon juice
10 mint leaves, torn
Combine all ingredients for dressing except mint leaves in a saucepan. Bring to the boil and simmer for 5 minutes. Cool and place in fridge for 1 hour, then mix dressing through the fruit salad with mint leaves. Don't forget to remove the cassia bark!!
As I’m proudly hosting Weekend Herb Blogging this week, an event which was started way back by Kalyn’s Kitchen, and has now been passed down to Haalo from Cook Almost Anything, I look forward to receiving a wide variety of interesting recipes and dishes which incorporate a herb, fruit or vegetable as the major ingredient. I hope you can catch the roundup on Monday.