Honey Lime Basil Peach (Print Version)

# Ingredients:

→ Fresh Fruits

01 - Seeds scooped from one medium pomegranate

02 - 180 ml plump blueberries

03 - 400 ml juicy blackberries

04 - 4 big yellow peaches, sliced thick while still firm

→ Dressing and Garnish

05 - A generous handful of big fresh basil leaves, shredded super thin

06 - Fresh lime juice from half a lime

07 - 5–10 ml sweet honey

# Instructions:

01 - Scoop the finished fruit mix into bowls or pile it onto your favorite platter. Enjoy it right away while all those bright flavors and colors are popping.

02 - Drizzle honey all over the fruit, splash on your lime juice, and finish with those fresh basil strips. Grab your tongs and give it a gentle toss so you don’t mash the fruit but still get everything coated.

03 - Dump your peach wedges, blackberries, blueberries, and those pomegranate seeds into a big bowl. Spread it out so you see all the different colors and everything gets some space.

04 - Wash peaches, berries, and basil under cold running water first. Slice the peaches into big wedges, shred the basil leaves super fine, and pop out the pomegranate seeds without squishing them.

# Notes:

01 - Toss in basil at the very last minute so it stays bright and tastes fresh.

02 - If you’re getting things ready early, keep the basil aside and only add it right before serving so it doesn’t wilt.

03 - Leftover salad will keep best in a sealed box in the fridge for about four days—stir it softly before you dish it up again.

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