Monday, September 23, 2013

Peach Berry Salad with Lemon-Mint Syrup

In case you haven't noticed, I've been on a bit of a hiatus.  My daughter and I spent a month and a half in Georgia visiting my family and planning a family reunion.  Once we got back, I was busy packing for said reunion.  Then we spent a week in Utah at the reunion and had a great time.  When we got back, school started for my daughter and that meant, for me, the return of Cub Scouts.

I was starting to get back in the swing of things when my grandfather passed away.  Back to Utah I went for his funeral.  It was a lovely service and I will miss my Papa.  Luckily, I'd gone to visit him during the reunion and had one last special visit with him.  It was a good day.

Anyway, you get a sense of why I've been neglecting this poor little blog.  I feel a little remorseful since summertime is when I get the best light for my photos (meaning I don't have to have a meal ready before 4 pm to get a decent photo of it).  Oh well.

A couple days ago, a friend on Facebook asked for a fruit recipe.  She was invited to a potluck dinner and was assigned to bring a fruit dish.  I had noticed that peaches and berries were on sale at Sprouts and so I suggested a recipe I'd seen on Pinterest and had always wanted to try.  I have no idea if she made it or not, but I was inspired to go ahead and try it myself.  LOVE IT!  I know we're winding down on the summer fruit, but if you can get your hands on some peaches and berries and a handfull of mint, take a moment and make this delicious "salad" from Once Upon a Chef.

from Once Upon a Chef

4 ripe peaches, pitted and sliced
1 cup (1/2 pint) fresh blueberries
1/4 cup fresh lemon juice
1/4 cup sugar
2 Tbsp. chopped fresh mint leaves
1 cup (1/2 pint) fresh raspberries
1 cup (1/2 pint) fresh blackberries

Combine peaches, blueberries, lemon juice, sugar, and mint in a bowl and toss gently.  Cover with plastic wrap and chill until serving (up to 6 hours).  Just before serving, gently toss in raspberries and blackberries.  Taste and add more sugar, if necessary.  Garnish with a spring of mint.

I think this Lemon-Mint syrup would be great with a salad made up of watermelon, cantaloupe, and honeydew.  Just mix the lemon juice, sugar, and mint until the sugar dissolves, then toss with the melon before serving.

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