No one can resist a platter of fruit at peak juicy sweetness. An artful mix of shapes—peach wedges, cantaloupe crescents, round watermelon slices and balls—makes it even more enticing. Garnish with small basil leaves for a hint of anise, and a splash of Lillet Rosé to teleport your gang to Provençe.

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Paola + Murray

Recipe Summary

prep:
15 mins
total:
1 hr 15 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange peaches and melons on a serving platter. Zest lime directly over them, then cut in half and squeeze half of its juice (about 1 tablespoon) over them. Drizzle with Lillet and sprinkle with salt. Refrigerate 1 hour. Serve, topped with basil leaves and garnished with donut peaches.

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Cook's Notes

This recipe uses a mix of white and yellow peaches in this salad for a contrast in both color and flavor, but feel free to use a single variety. 

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