Lavender-Scented Summer Fruit Salad

Quentin Bacon

Dried lavender is easy to find in the spice section of the supermarket. If you prefer, you can substitute 1/4 cup coarsely chopped fresh mint leaves for the lavender.


Makes 4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Chill: 1 Hours

Nutritional Information

Calories 119
Fat 1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 30 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 37 mg
Calcium 26 mg


2 tablespoons honey or agave nectar
3/4 teaspoon dried lavender
1/8 teaspoon freshly ground black pepper
Pinch salt
1 tablespoon fresh lime juice
1 peach, sliced into 1/2-inch-thick wedges
1 nectarine, sliced into 1/2-inch-thick wedges
1 large plum, sliced into 1/2-inch-thick wedges
1 cup raspberries
1 cup blackberries
3/4 cup blueberries
1 tablespoon small whole mint leaves


1. Combine honey, 1/3 cup water, lavender, pepper, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until honey has dissolved. Remove from heat, and cover; let steep 10–15 minutes or until room temperature. Strain into a serving bowl; discard lavender and stir in lime juice.

2. Add peach, nectarine, and plum slices to honey mixture, and toss well. Add berries and mint, and toss gently to combine. Refrigerate 1 hour or until chilled. Serve.


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