Summer Fruit Salad
Stone fruit and berries with a lemon, lime and ginger dressing, tossed with basil and mint.
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Original recipe: 6 servings
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
Method
Notes
- Dress it just before serving. The salt and citrus start pulling juice out of the berries within minutes, and a salad that sat around goes soupy.
- The fruit is a suggestion, not a rule — whatever is ripe will work. Keep the dressing quantities and swap the fruit freely.
Adapted from Love and Lemons. Original: /sample/summer-fruit-salad/source
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