Fruit Salad with Thai Herbs

3 tablespoons fresh lemon and/or lime juice
2 tablespoons honey
a pinch of salt
the tender interior of a stalk of lemongrass, minced
1/2 teaspoon vanilla

5 – 6 cups of seasonal fruit, sliced
20 mint leaves, chiffonade

to serve: any or all of the following, toasted coconut, dollops of creme fraiche or yogurt, toasted walnuts

Whisk together the citrus juice, honey, salt, lemongrass, and vanilla. Set aside.

Arrange the fruit in a large bowl or on a platter, and drizzle with about half of the dressing. Taste, and decide if you’d like to add more dressing. Then add the coconut, nuts, and creme fraiche, and serve.

Serves 4-6.

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