Summer Fruit Salad With Lemon Verbena And Mint Tea
This refreshing summer fruit salad combines a variety of seasonal fruits infused with a fragrant lemon verbena and mint tea. It's a light and healthy dessert perfect for warm days.
This recipe is dessert, scaled for 6 servings, with 15 min prep and 5 min cook.
Prep: 15 min · Cook: 5 min · Total: 20 min · Serves: 6
Quick cooking notes
- Core ingredients include water, blueberries, lemon verbena leaves, honey.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 2 cups water
- 1 cup blueberries
- 1 tbsp lemon verbena leaves (fresh)
- 2 tbsp honey
- 1 medium peach (diced)
- 1 tbsp fresh mint leaves (fresh)
- 1 medium banana (sliced)
- 1 cup strawberries (sliced)
- 2 medium kiwi (peeled and sliced)
Instructions
- Bring the water to a boil in a small saucepan.
- Remove from heat and add the lemon verbena and mint leaves to the hot water.
- Cover and steep for about 5 minutes, then strain the tea into a bowl and stir in the honey until dissolved.
- Let the tea cool to room temperature.
- In a large mixing bowl, combine the strawberries, blueberries, kiwi, peach, and banana.
- Pour the cooled lemon verbena and mint tea over the fruit and gently toss to combine.
- Serve immediately or refrigerate for up to an hour before serving.
Nutrition (per serving)
- Calories: 120
- Protein: 2 g
- Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Sugar: 20 g
- Sodium: 5 mg
Nutrition values are estimates based on stored ingredient totals and serving size.