Strawberries, Peaches, and Basil with Orange Vinaigrette

8 Reviews
ADD YOUR REVIEW
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Leigh Ann Ross
Hands-on Time
18 Mins
Total Time
18 Mins
Yield
Serves 4 (serving size: 1 1/4 cups)
By Rozanne Gold and Rozanne Gold
May 2012
RECIPE BY Cooking Light

Dan Barber, the chef of the acclaimed locavore restaurant Blue Hill at Stone Barns in Pocantico Hills, New York, created the first dessert vinaigrette I had encountered. This is an adaptation of his recipe, which incorporated much more olive oil and melted butter. The warm vinaigrette releases an intoxicating perfume when poured over the fresh fruit. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.

Ingredients

  • 1 cup fresh orange juice
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons champagne vinegar or white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Dash of salt
  • 1 1/2 cups fresh blueberries
  • 1 pound fresh strawberries, halved
  • 1 large ripe peach or nectarine, cut into 16 wedges
  • 1/4 cup small fresh basil leaves

Nutritional Information

  • Calories 163
  • Fat 4.2g
  • Satfat 0.5g
  • Monofat 2.6g
  • Polyfat 0.7g
  • Protein 2.1g
  • Carbohydrate 32.5g
  • Fiber 4.4g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 39mg
  • Calcium 36mg

How to Make It

Step 1

Combine first 3 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.

Step 2

Combine berries and peach in a large bowl. Add juice mixture, stirring gently. Sprinkle with basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

hercheyk's Review

Gingergo
September 07, 2013
Loved the fruit and basil! I used 3 nectarines instead of 1, for a more even ratio of nectarines to strawberries. However, the olive oil tasted out-of-place to me and my guests. I'd recommend using a milder oil or omitting it altogether (who needs the extra fat in a fruit salad?). Also a bit of orange zest would be a great addition to the vinaigrette. Overall a delicious recipe with a beautiful presentation!

Gingergo's Review

KellyKindig
August 28, 2013
N/A

islandgal612's Review

BnDTaylor
June 05, 2013
OMG! SOOOO GOOD! I used fruit that I had on hand. It included peaches, blueberries, mango and bananas. Try it with any fruit! I used just a little bit of basil and cut it chiffonade style and it was great. I too was a bit nervous about the basil, however it does add a nice fresh flavor. I am pregnant and this completely satisfies my sugar cravings! I will keep making this.

BnDTaylor's Review

islandgal612
September 20, 2012
Simple and delicious. Doesn't get better than that! Would also like to try it some time with mint instead of basil.

andreadill's Review

andreadill
July 21, 2012
This recipe was amazing! A wonderful twist on a boring fruit salad...I made this for a dinner party and everyone raved over it and asked for the recipe. I was a little leery adding the basil in but it really does add to the flavor.

jazzwood's Review

jazzwood
July 13, 2012
Made half a recipe for the two of us. Loved the flavor; not too sweet. Certainly worth the time to make the vinaigrette. Will use less basil next time.

KellyKindig's Review

hercheyk
June 30, 2012
N/A

mgreisdorf's Review

mgreisdorf
April 19, 2012
Had this last night for dessert and it was wonderful. The orange vinaigrette is delicious and easy to make and the basil added wonderful flavor. Worth trying for sure.
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