Recipe: Fruit Salad with Lemon-Lavender Syrup
This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page.
This fruit salad is decidedly more grown-up than the classic picnic version — the one where you were always trying to avoid one thing or another (cantaloupe, anyone?). With a sophisticated drizzle of lavender-scented syrup, this summery salad is a great way to make use of all the luscious stone fruits of July.
Recipe: Stone Fruit Salad with Lemon-Lavender Syrup
Inspired by The Kitchy Kitchen. Serves 4 to 6.
What You'll Need:
5 to 7 pounds ripe stone fruit (I used a mix of nectarines, peaches, plums, apricots, and cherries)
1/4 cup sugar (or your favorite sugar substitute like honey or agave)
1/2 cup water
2 tablespoons lemon juice
1 tablespoon fresh lavender buds (or 1/2 tablespoon dried lavender buds)*
What to Do:
- In a small saucepan, mix sugar, water, and lemon juice and bring to a simmer over medium heat. Stir to dissolve sugar.
- Add lavender buds and simmer for 1 to 2 minutes more. Remove from heat and set aside. Let steep for at least 15 minutes.
- While syrup and steeping, wash and pit the fruit and cut into bite-sized pieces.
- Mix fruit in a large bowl and drizzle with the lemon-lavender syrup. Refrigerate for at least an hour or up to 1 or 2 days.
- Serve chilled and enjoy!
*No idea where to pick up some lavender buds? Check your local natural foods store or some higher end grocery stores!
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