Summer salads just make good summer sense. Chilled summer salads made with seasonal fruits and vegetables make both a treat for the eye and the taste buds. Fresh fruit, lemon, fine black pepper and honey star in this summer must make salad, Black Pepper Honey Fruit Salad.
Chicken salad is a summertime house favorite. The summer cold front we have experiencing was all the incentive I needed to get out the big blue pot for a chicken and sausage gumbo. I borrowed two of the trinity seasoned chicken breast and whipped up a quick chicken salad for lunch. The thought train didn’t stop there. Recently, I ran across a recipe on the The Star Press website for Black Pepper Honey Fruit Salad that I bookmarked in the “I want to try this” part of my brain. I tweaked the fruit salad part of the recipe more to my liking using cantaloupe, blueberries, petite table grapes and ripe yellow and white peaches. I also adjusted the ingredients of the dressing by using fresh lemon juice instead of lime. In other words, I didn’t have any limes, but I chalk it up to culinary intervention because the lemon completely woke up the flavor with a bite of fresh zing!
Fresh, home grown tomatoes from our next door neighbor’s garden provide a slight taste of savory that pairs deliciously with the sweetness of the cantaloupe. A pinch of kosher salt and a dash of the fine black pepper and let the summer of salad begin.
Black Pepper Honey Fruit Salad
Ingredients
1 cantaloupe, peeled and diced
1 pint blueberries
4 peaches, peeled and diced
1 cup petite table grapes
1½ tablespoon lemon juice
2-3 tablespoons good honey
generous pinch of kosher salt
½ teaspoon fine black pepper
Directions
Place prepared fruit in a large mixing bowl. In separate mixing bowl, whisk together the lemon juice, honey, kosher salt and pepper. Drizzle the black pepper honey dressing over fruit and gently toss to coat fruit and incorporate flavors.
