DEBS SUMMER FRUIT SALAD
This is our family’s new favorite desert and it’s so fresh and delicious. We don’t eat a lot of ice cream so a little whipped cream doesn’t cause any guilt in this house hold.
2 NZ nectarines
4 NZ apricots
1 punnet strawberries
1 large banana
1 cup fresh raspberries
12-14 basil leaves
1 tbsp rose water
½ tsp vanilla extract
¼ cup organic icing sugar
200mls fresh organic cream
Handful Baby Rose meringues (optional)
Slice the banana and add to a large bowl, chop the nectarines, apricots and strawberries into 2cm x 1 cm pieces and add to the banana.
Finely chop the basil leaves and mix through the fruit.
Add the raspberries and stir taking care not to damage the raspberries.
Sprinkle sifted icing sugar on top and mix through gently.
In a fancy glass, layer the fruit, meringue and cream.
Garnish with a pretty pansy or baby mint leaf.
Variation: Turn this into Ambrosia by mixing 50:50 yoghurt with the cream, adding flaked coconut, grapes, and marshmallows.
Change the basil for mint or use both!
