Lavender & Basil Summer Fruit Salad

The June Recipe Redux challenge was to make recipes bloom with floral flavors like lavender, rose, and other flowering herbs. This summer fruit salad has been elevated with the addition of lavender, basil, and fresh lime juice—you won’t be able to get enough!  You can make the syrup ahead of time and just drizzle over fresh fruit before serving. Be sure to enjoy this fruit salad within a day before the fruit becomes mushy.

I’ve been dreaming of other ways to use this simple honey-based floral syrup. It’s just begging to be used in a cocktail. What do you think?

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Lavender & Basil Summer Fruit Salad

Yield: 4 servings

Ingredients

Lavender-Basil Syrup (makes about 2 oz. of syrup)

1/4 cup lime juice

2 Tbsp. honey

1 tsp. dried lavender buds (food grade)

1/2 tsp. Aristotle basil or finely minced sweet basil (see note)

1 cup watermelon cubes

1/2 cup blueberries

2 fresh peaches, diced

1 cup grapes

1. In a small saucepan, heat honey and lime juice over medium heat until combined. Allow to heat through for 2 minutes, then remove from heat and add lavender buds and basil leaves. Allow to sit for 10 minutes to cool.

2. In a medium bowl, add the watermelon, blueberries, peaches, and grapes. Pour the Lavender-Basil Syrup over the fruit and mix to coat. Keep refrigerated for up to 2 days.

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https://thenutritionadventure.com/recipe-reduxlavender-basil-summer-fruit-salad/

*Note: I have this cute little Aristotle basil plant in my kitchen that I’m in love with. The leaves are so tiny that they don’t require chopping before adding to dishes but have all the same flavor as the standard sweet basil plants with large leaves. You can certainly use the larger basil leaves in this recipe, just be sure to chop very fine.