Thyme Infused Fruit Salad

1 cup sugar

1/4 cup. water

Peel and juice from 1 lemon

4 large sprigs fresh thyme

3 cup each diced cantaloupe and honeydew melon

1 pt. blueberries

Garnish: lemon thyme sprigs


  1. Bring sugar, water, lemon peel and juice to a gentle boil in a small saucepan; simmer 5 minutes. Remove from heat; let steep 20 minutes. Discard thyme sprigs and lemon peel. Cool syrup to room temperature or store in the refrigerator for up to 1 week.
  2. Just before serving, gently toss together fruit in a serving bowl; add 1⁄3 cup of the thyme syrup and toss. Spoon into dessert bowls or glasses and garnish with thyme sprigs. Serve with extra thyme syrup, if desired.




From the Full Moon Native recipe files