What fruit goes well with balsamic vinegar?

The sweet flavor of balsamic vinegar goes nicely with cherries, plums, strawberries, peaches, blueberries, and figs.

Can you mix herbs and fruit?

Yes! The fresh green aromatics of fresh herbs can really enhance the flavors of fruit. Basil is great with strawberries, peaches, plums, apricots, cherries, and nectarines. Rosemary is nice with strawberries, apples, and oranges. Mint is great with just about any fruit.

How do you make the best fruit salad?

Use fresh organic fruit that is in season. Rather than adding every kind of fruit, select 4-5 fruits that complement each other. Combine sweet fruits with tart berries or cherries. Cut-up citrus fruits are best with melons or avocado whereas citrus zest and juice is more versatile and can be used on most fruit. Balsamic vinegar adds depth to strawberries, plums, cherries, and peaches.

What other fruit can I add to the fruit salad?

Kiwi fruit, fresh pineapple, bananas, mangos, mandarin oranges, red grapes, green grapes, strawberries, oranges, dragon fruit, lemon zest, lime zest and orange zest.

Summer Fruit Salad

Description

This luscious Fruit Salad is made with summer ripe stone fruit and berries. Cherries, peaches, and apricots along with blueberries and fresh basil- tossed in a delicious vanilla balsamic dressing.

Ingredients

Units Scale

1 tablespoon balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon vanilla extract
1/8–1/4 teaspoon black pepper
pinch of salt
1 cup cherries (or plums)
1 cup blueberries (or blackberries)
6 apricots ( or sub 2 more peaches or nectarines)
2 peaches (or nectarines)
1/4 cup basil, tear or cut in ribbons. Reserve a few smaller leaves for garnish.

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Instructions

Whisk together balsamic, vinegar, olive oil, vanilla, pepper, and a pinch of salt.
Pit cherries and cut them in half. Rinse blueberries. Slice apricots in half and remove the pit and cut in about 4 slices per half. Peel peaches and slice in 1/2 inch slices.
Arrange 1/2 of the fruit in a bowl, gently layering the fruit. Peaches and apricots break down easily, layering rather than tossing, keeps the fruit looking fresh. Drizzle about 1/3 of the dressing over the fruit. Distribute 1/2 of the basil. Continue to layer the remaining fruit and drizzle the remaining dressing. Sprinkle on the rest of the basil.
Garnish with a few small basil leaves.

Notes

For best results, fruit salad should be made and served immediately. If your fruit is ripe it can discolor quickly as well as some fruit color will bleed onto the other fruit.

Nutrition

Serving Size: 1 cup
Calories: 168
Sugar: 29.4 g
Sodium: 3 mg
Fat: 2.9 g
Saturated Fat: 0.3 g
Carbohydrates: 36 g
Fiber: 6 g
Protein: 3.7 g
Cholesterol: 0 mg