Thursday, August 13, 2009

Blueberry Week

This salad recipe sounds so summery and refreshing. Unfortunately, I will probably never get a chance to try it. My son doesn't like melon. Have you ever heard of anything like that? I am such a huge watermelon fan that I can't believe it when he tells me that watermelon smells bad. Oh, well maybe I'll try it one day when we have guests or the next time he is away at camp! If you try this recipe, please let me know what you think of it.

Serves 8
Active: 25 Min
Total: 45 Min

Thyme Syrup:
1 cup sugar
¼ cup water
Peel and juice from 1 lemon
4 large sprigs fresh thyme, preferably lemon thyme


3 cups each diced cantaloupe, honeydew melon and seedless watermelon
1 pint blueberries

Garnish: lemon thyme sprigs

1. Thyme Syrup: Bring all ingredients 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. Salad: 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.

The Creative Cook