Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors.
Serves: As many as needed
- Two 6-ounce container pineapple or vanilla nondairy yogurt
(coconut or soy)
- 1 to 2 tablespoons agave nectar to taste
- 1/2 teaspoon vanilla extract
- Pinch of nutmeg
- 2 tablespoons minced fresh mint
- Fresh summer fresh fruit as desired, cut into bite-sized pieces
(choose from among melons, peaches, nectarines, grapes,
cherries, berries, and whatever is available and local)
- Small mint sprigs for garnish
Combine the dressing ingredients in a small bowl and mix until smoothly blended.
Arrange fruits on a platter. Garnish with mint, and pass around the dressing to dollop on individual servings.
- Here are more recipes for fruity compositions.