Keep your cool this month with a refreshing fruit salad.
Moss Creek – Berry compote
Indispensable to Moss Creek’s clubhouse menus, Chef Stephen Stewart’s exquisite berry compote perfectly complements sliced melons, pineapples, and citrus. Topped with a drizzle of honey-mango dressing and served alongside a slice of date-nut terrine, this culinary creation is an ideal treat for warm-weather indulgence.
Ingredients (berry compote)
3 pints blackberries
3 pints blueberries
3 pints strawberries (quartered)
1/2 cup mint simple syrup
Combine gently and refrigerate.
Ingredients (honey-mango dressing)
1 cup plain yogurt
2 cups mango puree
1/2 cup honey
1/2 cup balsamic vinegar
1 tablespoon chopped herbs
1 teaspoon salt
1/2 teaspoon white pepper
Combine all ingredients and blend thoroughly. Refrigerate.