Earlier this week, we had a church picnic and I needed a covered dish to take along. I love to cook and eat foods that are in season because ingredients that are at their peak will always taste the best. Summertime is the season for blueberries and cold watermelon, and my herb garden was ripe with fresh basil and mint.
This fruit salad is so refreshing, and takes only minutes to assemble. You get that pop of lime flavor and the sweetness of the fruit. Serve it family style in a large bowl, or in individual mason jars for a more personalized approach. Feel free to change up the fruit and use any combination of berries you like!
- 2 Cups Seedless Watermelon, diced
- 2 Cups Blueberries, washed
- 1 Pint Strawberries, hulled and sliced
- 1/4 Cup Simple Syrup, equal parts sugar and water dissolved
- Juice and Zest of 1 Lime
- 1 Bunch Fresh Mint
- 1 Bunch Fresh Basil, Chiffonade
In a large bowl, toss all ingredients together until well combined. Refrigerate for 30 minutes before serving. Serve using a slotted spoon.
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. Watch her compete on Food Network Star this summer, Sunday nights at 9 p.m. Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube. A Georgia Southern University alumna, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.