Food and Prop Styling by Goldie Stern
Food Prep and Consultant Chaya Surie Goldberger
Photography by Felicia Perretti

What a refreshing combination! Mint and basil, who would’ve thought? But together they take this fruit medley to the next level. After I tasted this unusual combo, I got so “pesto happy” that I even tried it over grilled watermelon with equally delicious results!

SERVES 4–6

Mint Pesto

• 1 cup lightly packed fresh mint leaves
• ½ cup lightly packed fresh basil leaves
• ¼ cup blanched raw slivered almonds
• ¾ tsp orange zest
• ¼ cup orange juice
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp honey
• pinch salt

Fruit Medley

• 3 peaches, diced into 1-inch (2½-cm) pieces
• 5 ripe apricots, diced into 1-inch (2½-cm) pieces
• 1½ cups blueberries
• 25 strawberries, sliced
• 2 cups 1-inch (2½-cm) pieces diced honeydew

Place all pesto ingredients into a food processor or blender and pulse until well blended.

In a large bowl, combine all fruit salad ingredients. Toss fruits with mint pesto and serve immediately.

Note: Be sure to wash and check the fresh produce according to the instructions of your posek.

(Originally featured in Family Table, Issue 798)