| Recipes |

Summer Fruit Medley with Mint Pesto Dressing

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!


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)

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