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Fruit Salad with Thai Herbs

Heidi Swanson
  • 5 minutes
  • Serves 6

INGREDIENTS

3 tbsp

fresh lemon and/or lime juice

2 tbsp

honey

1 pinch

salt

the tender interior of a stalk of lemongrass, minced

1/2 tsp

vanilla

5 cups

seasonal fruit, sliced

20

mint leaves, chiffonade

to serve: any or all of the following, toasted coconut, dollops of creme fraiche or yogurt, toasted walnuts