Honeyed Fruit

From Yankee Magazine — June 2006

Fruit Recipes

Yield: 8 to 10 servings

• 4 cups fresh strawberries, hulled and halved or quartered, depending on size
• 3 cups fresh blueberries
• 3 cups fresh seedless grapes, preferably ‘Red Flame Seedless’
• 2 large lemons
• 3/4 cup honey
• Garnish: 2 tablespoons shredded basil leaves

In a large bowl, combine strawberries, blueberries, and grapes. Peel lemons with a vegetable peeler, then stack the pieces of peel and cut them into fine julienne strips. Add them to the fruit.

Squeeze the lemons and combine their juice (you should have about 2/3 cup) in a small bowl with honey. Pour over the fruit and toss well to combine. Garnish with shredded basil and serve in small dessert bowls.

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