Fruit salad with basil and jalapeno
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This wonderful summer salad of honeydew melon, blueberries, strawberries, and grapefruit is enhanced with cucumber for an even more juicy and crunchy flavor. The fruit is drizzled with a honey-lime dressing and crushed jalapeño peppers, and topped with fresh herbs like basil and mint. The flavor is very refreshing, with zesty notes from the chili pepper that are especially appealing against the sweet fruit. Serve immediately or refrigerate for a few hours to allow the juices to meld.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 4 cups honeydew melon, cut into 1-cm cubes (about half a melon)
- 2 cups blueberries
- 2 cups chopped strawberries
- 1 cup grapefruit segments (1 grapefruit)
- 1 small cucumber, cut into 1 cm cubes.
- 3 tablespoons torn fresh basil leaves
- 3 tbsp torn fresh mint leaves
Refueling
- 2 tablespoons of honey
- 1 jalapeño, seeded and finely chopped
- Zest and juice of 1 lemon
We recommend
Recipes with similar ingredients: melon, grapefruit, strawberry, blueberry, cucumbers, jalapeno pepper, lemon juice, basil, mint
Cooking the dish according to the recipe:
- Refueling:
In a large bowl, combine honey, jalapeño, lemon zest and juice.
Salad:
In a bowl, combine the melon, blueberries, strawberries, grapefruit, and cucumber with the dressing. Stir to distribute the ingredients evenly. Add basil and mint and serve immediately. Storage advice
This fruit salad can be stored, covered, in the refrigerator for up to 2 days. Refrigerate without adding the herbs, and sprinkle with basil and mint just before serving.
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