Honey Bell Fruit Salad

1 lemon, brought to room temperature
1 c. cubed peaches or nectarines
1 c. strawberries, halved, or other berries
1 c. seedless grapes (green, red or combination)
1 c. melon balls or cubes (cantaloupe, honeydew or watermelon)
1/4 c. sugar (optional, but it brings out the juice)
1/2 c. red wine ( try a Zinandel for a rich , peppery effect or a Pinot Noir for a lighter flowery taste)
2 Tbsp. Honey Bell Balsamic Vinegar

Roll the lemon gently on the counter, then cut into quarters and set aside. Combine the remaining fruit gently in a large bowl and immediately squeeze each lemon quarter over the fruit, stirring gently to keep the fruit from breaking or getting mashed.Sprinkle with sugar, then drizzle with the wine or the orange juice. Add the Tangerine Balsamic and toss gently. Allow to sit at room temperature for 10 -15 minutes (not longer than an hour) then serve.

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