| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Lavender, which is used in many Provencal French dishes, adds a fragrant note to this fruit salad. Sage or thyme also works well.

Black Fruits in Lavendar Honey Glaze

Lavendar Honey Glaze:

1 1/2 teaspoons lavender blossoms, dried

1/2 cup honey, warmed

1 tablespoon fresh orange zest

1/2 cup orange juice, fresh squeezed

Fruit Salad:

4 cups California blue-black seedless grapes

3 cups blackberries

3 cups dark, sweet cherries (such as Bing), pitted

2 cups black-skin plums, sliced

12 each fresh lavender blossom sprigs, for garnish

1. In a small bowl, whisk together lavender honey glaze ingredients until well combined.
2. In a large bowl, combine fruits for salad.
3. Pour lavender honey glaze over fruits and toss gently to coat.
4. Garnish with fresh lavender blossom sprigs.

Makes 12 servings.

Nutritional Fact Per Serving: Calories 127; Protein 1.2g; Fat 0.6g; Calories from Fat 4%; Carbohydrate 32g; Cholesterol 0mg; Fiber 3.3g; Sodium 2mg.

Recipe provided courtesy of California Table Grape Commission.

||| Save this Recipe on Delicious |||