Thai style summer berry bowl

I love this Thai take on fruit salad because it delivers all the juicy goodness of fresh berries and delivers it with a twist of salt and lemongrass. I can’t help but drink the juice left in the bottom.

Adapted from “Eating on the Wild Side” by Jo Robinson.

Time: 30 minutes

Serves: 4

Ingredients

5 cups berries or cubed fruit in season
3 tablespoons coconut sugar
1/4 teaspoon salt
2-3 tablespoons fresh-squeezed lime juice
1 tablespoon finely chopped lemongrass
2/3 cup chopped fresh mint (or 2 tablespoons dried mint)
Grated zest of 2 limes
Optional: fresh whipped cream

Directions

Place the fruit in a medium bowl. Combine sugar, salt, and lime juice into a small bowl; and whisk until the sugar dissolves. Pour over the fruit and toss until coated. Let stand for 30 minutes. Osmosis will draw out the sugars in the fruit into the juice. Before serving, add the lemongrass, mint and zest. Best when eaten the same day.

Gingersnap-Mascarpone Fruit Tart


This recipe is really fast to make and nicely highlights the fresh fruit, which doesn’t actually get cooked.   You can use peaches, nectarines, cherries and/or strawberries in this recipe, which is mostly from Bon Appetit via Smitten Kitchen.

Preheat the oven to 350.

Grind 36 good quality gingersnap cookies (bonus points if you make your own!) in a food processor.  Add 6 T.melted butter and process until the crumbs are uniformly moistened.  Press onto the bottom and sides of a 9″ tart pan with a removable bottom (a pie pan will work too).

Bake the crust for 8 minutes.  Allow to cool completely.

In a bowl, beat together one 8-ounce container mascarpone cheese, 6 ounces cream cheese, room temperature; 1/4 cup sour cream, 1/4 cup sugar, 1 teaspoon grated lemon peel and 1/4 teaspoon vanilla extract.  Spread the filling over the cooled crust and refrigerate for at least 2 hours or overnight.

Pit and thinly slice fruit to make 4 C. (Peel peaches if using).  Arrange over the filling.  Serve immediately or refrigerate.