A Mothers’ Day Herb Fruit Salad:
Spring Tarragon Salad with Fruit
The tarragon has come back in my garden and its sweetness, because it is so young, makes it so mild that I added it with some garden mint to the fruit salad I made for Mothers’ Day Brunch.
It’s simple, but the best fruit salad I’ve had in a long time.
Peal and chop fruit, such as cantaloupe, mango, peaches, etc. into bite sized pieces. I used mango, cantaloupe, avocado and apple.
Zest and then squeeze a Meters lemon. Stir in 1 tablespoon of the best local honey until it dissolves. Add chopped tarragon and mint. Add this to the fruit.
Add more delicate fruit like berries just before serving, and toss all to incorporate the fruit and the lemon-honey dressing.
We packed the fruit and dressing in containers, carried berries in another container and rode to our friends house. Nice tossing was had by all.