Recipe

Berries and stone fruit salad

Berries and stone fruit salad

A sweet salad makes for the easiest of statement desserts and it’s perfect for a dinner party. This berries and stone fruit salad with lime-poppy seed vinaigrette makes a miserable winter’s day feel like summer, especially if you use some deliciously ripe fruit.

Ingredients (makes 4 servings)

1 pint fresh strawberries, hulled and sliced

1 pint fresh raspberries

1 pint fresh blueberries

2 peaches, halved and then sliced

2 plums, halved and then sliced

½ cup fresh mint leaves, finely chopped

For the lime-poppy seed vinaigrette

2tbsp plain yoghurt

2tbsp extra-virgin olive oil

2tbsp black poppy seeds

1tsp honey

Zest from 1 medium lime

Freshly squeezed juice from 1 medium lime

Method

Arrange the strawberries, raspberries, blueberries, peaches, and plums evenly across a large platter. Sprinkle the mint evenly on top.

To make the vinaigrette, in a small jar, combine the yoghurt, oil, poppy seeds, honey, and lime zest and juice and shake well for about 30 seconds. Drizzle the vinaigrette evenly over the fruit and serve immediately.

*(c)2017 by Amy Pennington. All rights reserved. Excerpted from Salad Days by permission of Sasquatch Books.

For more dinner party dessert ideas, try this blackberry and rose cheesecake with flowers or boozy berry fool.

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Berries and stone fruit salad
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