Lemony Blueberry Corn Bread with Basil

The farmers' markets here in Southern California are amazing -- you can find dates, figs, guavas, kumquats, passion fruit, persimmons, and pluots, but rarely do you see humble blueberries.

I grew up picking and eating fresh blueberries every summer back in New England. Why, I wondered, are they so hard to find in California?

The problem is dirt. Apparently blueberries like to grow in highly acidic soil and Southern California has alkaline soil. This presents a challenge to growing blueberries in Southern California (which explains why most the of the blueberries I buy at the market are from Washington).



New England's acidic soil is perfect for blueberry bushes. I don't know what was better, marching along rows of blueberry bushes, basket in hand, with blue lips and fingertips or standing in the kitchen watching my mom use my very own fresh picked berries to make sweet blueberry buns with lemon icing, old-fashioned double crust blueberry pie, or a loaf of hot blueberry-corn bread (that went straight from the oven to my mouth).



So when I found these pristine Washington State blueberries, I bought 3 pints. After eating enough berries to make me worried I might overdose, I decided to bake something with the remaining berries. So here is a variation of Mom's old-fashioned corn bread. Infused with tart lemon and savory basil, this moist cornbread makes a lovely addition to a summertime brunch or picnic.

After baking an Olive Oil Cake with Rosemary and Lemon last year, I have enjoyed experimenting with various fresh herbs in baked goods. Whereas rosemary's bold flavor remains unaltered by the oven's heat, fresh basil loses much of its intensity. So, here are my recommendations: use an ample amount of fresh basil, such as 1/3-1/2 cup. It won't be overpowering. Or use dried basil which maintains its flavor better. You could use 1-2 tablespoons of dried basil with some fresh basil for a prettier look. Also try serving the bread hot with butter -- you can even make your own basil butter, which has a mild but delicious flavor.



Lemony Blueberry Corn Bread with Basil
Print recipe only here.

Corn Bread:
1 cup all-purpose flour
1 cup medium coarse stone-ground cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons canola oil
2 tablespoon butter, melted and cooled
1 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon lemon extract
1/4 teaspoon lemon zest
2/3 cup fresh blueberries (dusted with flour)
1/3 cup fresh basil, thinly sliced (or 1-2 tablespoons of dried basil for a more intense flavor)

Basil Butter:
1/4 cup butter, slightly softened
1 tablespoon fresh finely chopped basil


Place a rack in center of oven and preheat to 375 degrees F. Butter or coat with cooking spray a a 5 by 9-inch loaf pan and set aside.

For the basil butter, stir chopped basil into softened butter and set aside.

Remove any blueberries stems. Wash the berries, pat dry, and lightly sprinkle with 1 tablespoon flour to help prevent them from sinking or bleeding color.

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together oil, butter, buttermilk, eggs, lemon extract, and lemon zest. Add to the flour mixture and stir quickly until well combined. Using a rubber spatula, gently fold in the the fresh blueberries and basil.

Bake for 35-45 minutes, or until the top is golden and a cake tester inserted into the center of the bread comes out clean. If it needs to bake longer but the top is already golden, then place a a piece of tin foil over the top of the bread to prevent further browning. Transfer the pan to a rack to cool for 5 minutes before removing and placing on a wire rack to cool. Serve hot with basil butter.


You might also like these berry recipes:

Skinny Berry Parfaits








Fresh Blackberry, Oatmeal, and Cashew Cake





Peach and Blueberry Galette




And check out my Sugar High Friday round-up for more outstanding blueberry desserts including coffee cakes, financiers, muffins, and tarts.

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Muffin Tops: Flat or Pointy?

What makes a muffin top pointy?

Until this year, every batch of muffins I ever made was a flat-topped failure. I consulted cookbooks, called my mom (whose muffins are always perfect) and tried every conceivable combination of baking powder, baking soda, oil, butter, and eggs. I used dark muffins tins, light muffin tins, different oven temperatures, electric mixing, hand mixing -- still flat. My final attempt wasn't pretty -- twenty-four unevenly cooked, pancake-flat muffins (from 2 different attempts) along with my muffins tins, ended up in the trash, as I declared, "That's it! I'm never making muffins again!"

All this changed when I made my honeyed orange ginger muffins this year. After about 7 minutes, I turned on the oven light and peeked inside. I was shocked. They were rising. I started jumping up and down and exclaiming, "Jeff, my muffins are rising! They're actually rising!"

"Don't jump up and down!" he said. "Don't do anything to jinx it this time." He had a point.

We actually stood at the oven watching those muffins rise as gloriously as angels. After years of abject muffin failure, it was a beautiful moment.

Each plump muffin had a small hill top. I couldn't have been more pleased. Since then I have made several batches, all successful. So what's my secret? Darned if I know. But here are a few suggestions:

• Use both baking powder and baking soda which are leavening agents.
• Stir with a spatula, not an electric hand mixer, for a lighter batter.
• Use light colored bake ware rather than dark to keep the muffin bottoms from burning.
  
• Fill the muffin cups 3/4's of the way to the top.
  
• Place the muffins in the center of the oven at 350-375 degrees F. Many muffin recipes call for a hotter oven (400-425 F), but I have found they usually burn on the outside and remain undercooked on the inside.
• Talk sweetly to the muffins as they're baking. Don't underestimate the power of kindness.
• If all else fails, buy a GE Monogram oven. I have made muffins in 7 different ovens, and persistence pays off.

Made with creamy coconut milk, these muffins are moist and cakey with tiny pieces of fresh, juicy strawberries baked inside. Each delicious bite is laced with tangy honey and aromatic toasted coconut and almonds. In fact, your entire kitchen will be redolent with the fragrance of rich almond and sweet strawberries. That's why I'm contacting Yankee Candle to suggest it as a new fragrance-- Food Blogga: Strawberry Almond Delight Candle. Whadda ya think?

I'm sending my muffins to Michele of Greedy Gourmet who is hosting the third round of Snack Shots. This time she wants muffins, any and all muffins. But hurry! Tuesday is the deadline.

Fresh Strawberry, Almond, and Coconut Muffins
Makes 12 regular size muffins
Print recipe only here.

Muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup lite coconut milk
2 tablespoons butter, melted
1 egg, lightly beaten
1 teaspoon orange zest
3 tablespoons orange blossom honey
2 teaspoons pure almond extract**
1/4 cup toasted sweetened shredded coconut
2/3 cup diced fresh strawberries**

Topping:
2 tablespoons sweetened shredded coconut
2 tablespoons sliced almonds

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Wash strawberries, remove the hull, and pat dry. Dice and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together coconut milk, melted butter, and egg. Add the orange zest, honey, and almond extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the strawberries and toasted coconut. Spoon the batter evenly into the 12 molds.

For the topping, mix 2 tablespoons sweetened shredded coconut and 2 tablespoons sliced almonds in a small bowl. Sprinkle on top of muffins.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

**Note: Pure almond extract is deliciously, intensely flavorful. If you want a mild almond flavor, then I'd suggest 1-1 1/2 teaspoons; if, like me, you want a bold almond flavor, then I'd add 2 or even 3 teaspoons. You decide.

Strawberries are often considered "too watery" to use in baked goods such as muffins and breakfast breads. Here are some tips for baking successfully with fresh strawberries:

• Use only really fresh berries that are firm, not mushy.
  
• Don't add too many strawberries to the batter which could make it too wet.
  
• Avoid using frozen strawberries, which would be too watery.

You might also like:

Honeyed Orange Ginger Muffins (Quat, Optional)





Ricotta Hotcakes with Peaches





Banana Coconut Almond Bread





Strawberry-Rhubarb Sponge Pudding





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Breakfast Quinoa, Canyons, and Bears, Oh My!

Four years ago Jeff and I took a memorable road trip through New Mexico and Arizona on the way to the Grand Canyon. I don't know what I loved more, the awe-inspiring landscapes or the outstanding cuisine we enjoyed along the way.

Of all the meals we savored, breakfasts were the most memorable. We had spicy veggie burritos, creamy skillet eggs with chiles, and crunchy blue corn French toast; each morning got better and better.

One morning we rose extra early to go for a hike. We drove to a trail on the outskirts of Flagstaff -- a small yet vibrant college town with great bookstores, niche restaurants, and lots of students wearing hemp clothing. After a grueling hike in which we encountered brown bears and fossil remains (alright, maybe not bears, but we did see several freakishly large squirrels), we made it back to town famished.

We hit the first breakfast spot we found. An enticing aroma of freshly roasted coffee lured us straight into the front door of Macy's European Coffeehouse, Bakery & Vegetarian Restaurant, a quirky eatery offering a delicious array of healthful vegetarian dishes.

Despite my gnawing hunger, in typical fashion, I couldn't decide what to order. As I was debating, a groggy voice behind me said, "Get the breakfast couscous. It's the best thing here." I turned around, and the voice came from a young guy who had an eerie resemblance to Leo from That '70's Show, with long hair and John Lennon glasses.

"Really? I was thinking of getting the steamed eggs," I replied. "Oh, yeah. The steamed eggs. Those are like the best thing here." He wasn't helping. Thinking quickly before we went into hypoglycemic shock, Jeff ordered both the couscous and the steamed eggs for us to share.

As we were leaving, I noticed another guy eating something that looked like a burrito. I said, "Hey, that looks good, what is it?" He replied, "The breakfast burrito. It's the best thing here, man."

Since this is a high-protein, high-fiber breakfast that is great for a post-hike boost, I'm sending it to Suganya of the beautiful Tasty Palettes who would like your healthy breakfast ideas for this month's Weekend Breakfast Blogging.

Though Macy's used couscous with apricots, raisins, and almonds, feel free to substitute any dried fruits and nuts you prefer. Since I love, "the super grain," quinoa, which is higher in protein, I often use it instead of couscous. My current favorite combination is dried cherries, raisins, and pecans, but I also recommend dried cranberries, raisins, and pistachios.


Breakfast Quinoa with Dried Cherries, Raisins, and Pecans
Makes 2 main or 4 side servings
Yields about 2 1/2- 3 cups
Print recipe only here.

1/2 cup dry quinoa, rinsed
1 1/4 cup boiling water
1 tablespoon Smart Balance light buttery spread, melted
1 tablespoon brown sugar
1/4 teaspoon pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
1/8 cup dried cherries
1/8 cup mixed raisins
1/4 cup pecans, lightly toasted

To toast the pecans, place in a small, dry skillet over medium heat. Shake the pan handle in a back-and-forth a few times for about 2 minutes, or until nuts are lightly toasted and fragrant.

In a small, heavy bottomed sauce pan, bring water to a boil. Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). Add the rinsed quinoa to the sauce pan, bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the quinoa absorbs the water, puffs up, and turns translucent. If the water has evaporated before the quinoa is cooked, just add a bit more water. They should maintain a slight crunch when cooked.

Meanwhile, in a small pan over medium-low heat, add butter, brown sugar, salt, cinnamon, and vanilla. Stir until melted. Pour over cooked quinoa, and add dried fruit and nuts. Toss until combined. Serve hot or at room temperature.

You might also like these other healthy breakfasts:

• Heuvos Rancheros with Salsa Verde (egg whites can be substituted)
• Potato, Pepper, and Onion Frittata (egg whites can be substituted)
• Ginger-y Cranberry Walnut Scones (Heart-Healthy & Low Fat!)
• Honeyed Orange Ginger Muffins, Quat Optional

Finally, be sure to check out Ann's delicious Breakfast Couscous and Michelle's Warm Quinoa Breakfast Cereal.


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Honeyed Orange Ginger Muffins (Quat, Optional)

Orangequats

It's February, cold, snowy, blustery February. The time when children and adults don their cozy mittens and puffy jackets to go sledding or ice skating or -- best of all -- build snowmen. That is if you live somewhere where there's weather. You know like "cold," "snow," "storm" and, the granddaddy of them all, "blizzard."

Since I'm in San Diego, I won't be building snowmen anytime soon (it was in the '70s earlier this week). So I've been occupying myself with a different winter pastime -- experimenting in the kitchen with the "quats."

After my success with Coconut Lemonquat Cake, I was inspired to keep baking.

So I wrote my next Kitchen Window article for NPR on kumquats, where I have recipes for:

• Watercress and Endive Salad with Kumquats
• Kumquat and Dried Cherry Chutney
• Tilapia with Kumquat Citrus Butter
• Coconut Kumquat Tea Cake
  

Now it's time for muffins. I actually made three different versions of this recipe, until this past Saturday, when the stars and elements aligned, creating the perfect muffin. Yes, that's a bold statement to make, but after you taste one, you may agree.

Orangequats (also called mandarinquats) are a citrus hybrid of kumquats and oranges. Don’t let their diminutive size fool you. These remarkably juicy fruits have a big, bold orange flavor that is twinged with tartness. Like kumquats, the entire fruit is edible, including the thin rind. Just watch out for a couple of tiny seeds inside that need to be removed (or spit out, when no one's looking).

Orangequats are wonderful for savory salsas on top of pork and seafood or sliced atop a salad of bitter greens such as frisee. For sweet dishes, try them sprinkled on top of a bowl of vanilla ice cream, sliced and dipped in chocolate, or baked into cakes and muffins.

These sprightly yellow muffins taste and look like sunshine has been baked right into them. When you bite into one, you'll taste hints of honey, ginger, and vanilla and find them chock full of plump, sweet golden raisins and flecks of brightly colored orangequats. So I'm sending them to Lia of Swirling Notions, this week's gracious host of the wonderful Weekend Herb Blogging, created by Kalyn of Kalyn's Kitchen.

Don't despair if you can't find orangequats. These muffins are wonderful with navel oranges as well. I know, I've made and eaten both.

Honeyed Orange Ginger Muffins (Quat, Optional)
Makes 12 muffins.
Print recipe only here.

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup canola oil
1 egg, lightly beaten
3/4 cup freshly squeezed navel orange juice (about 2 oranges)
1/4 cup finely minced navel orange pulp (OR, if using orangequats, 3-4 de-seeded fruits, rinds included, minced until pulpy, about 1/4 cup)
1 tablespoon navel orange zest (about 1 orange)
2 teaspoons fresh minced ginger
3 tablespoons honey
1 teaspoon pure vanilla extract
3/4 cup coarsely chopped golden raisins

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

If using orangequats, then de-seed them by slicing the fruits into rounds with a sharp pairing knife. Using the tip of the knife, gently pluck out the seeds.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together oil, egg, and juice. Add the orange pulp, orange zest, ginger, honey, and vanilla, and whisk until just combined. Add to the flour mixture and stir quickly until well combined. Fold in the raisins. Spoon the batter evenly into the 12 molds.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

You might also like:
Date, Fennel, and Pistachio Scones
Persimmon and Date Bread
Banana Coconut Almond Bread
Warm Banana and Citrus Cups

Other orange-y desserts I've admired:
Orange Poppy Seed Cake with Candied Kumquats from Swirling Notions
Orange, Chocolate, and Ricotta Cake from Lucullian Delights
Orange Creme Caramel from Trial and Error


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Ginger-y Cranberry Walnut Scones (No Elephants were Harmed for this Post)

I tried an experiment this morning. I baked a batch of heart-healthy ginger-y cranberry walnut scones and wanted to know what biologic effects they have, if any. So I fed them to my favorite elephants at the San Diego Zoo this morning, and, lo and behold, they smooched. Eat your heart out David Attenborough.

First she said, "Hey, big fella. You smell good. Watcha' wearing: Come get me? or Don't leave me?"


Then he said, "How'd you get your skin so soft? They been washing you with that Oil-of-Olay in-shower body moisturizer?"


Then they engaged in a big elephant French kiss.
Food Blogga Disclaimer: No animals were harmed in this experiment.

Happy Valentine's Day!

Since Zorra of the beautiful Kochtopf is looking for some homemade edible hearts, I'm sending her my heart-healthy scones. Made with non-fat cottage cheese and yogurt and Smart Balance butter substitute, these scones are low in fat, cholesterol, and calories. They're also filled with antioxidant-rich cranberries and walnuts, which are high in omega-3 fatty acids --the ones linked to decreased risk of cardiovascular disease.

Like my Date, Fennel, and Pistachio Scones from last fall, they are moist and flavorful and will fill your home with the enticing aromas of tart cranberries, tangy orange zest, and spicy ginger.

These would make a great antidote to the chocolate overdosage that will occur across the world today. So eat 'em guilt-free. Your heart will love you for it.


Ginger-y Cranberry Walnut Scones
Print recipe only here.

1/4 cup non-fat cottage cheese
1/4 cup plus 1 tablespoon non-fat plain yogurt
1 tablespoon orange zest
2 tablespoons minced fresh ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground pumpkin pie spice
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt
6 tablespoons Smart Balance, chilled (butter substitute)

2/3 cup fresh or frozen cranberries (Do not defrost is using frozen berries; it will help prevent them from "bleeding" color.)

1/2 cup coarsely chopped toasted walnuts, pecans, or pistachios

Optional egg wash for top of scones:
1 egg (or white only), lightly beaten OR 1 egg mixed with 1 teaspoon low-fat milk, lightly beaten


Place rack in center of oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.

To toast the walnuts, add to a dry skillet over medium heat for 1-2 minutes, until aromatic and lightly toasted. Remove from heat and set aside.

In a small bowl, whisk cottage cheese, yogurt, orange zest, ginger, vanilla, and cinnamon; set aside.

In another bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces. Add the yogurt mixture to the flour mixture and, using a fork, mix until just combined. Stir in the berries and nuts. Do not over mix or the dough will become leaden.

Using a floured surface, shape the dough into a disk, about 1/2-inch thick. If desired, use a heart-shaped cookie cutter to form scones. Otherwise, with a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on a parchment paper-lined baking sheet leaving about 2 inches between them.

If using, then brush egg wash over the tops of the scones before baking. It will create a shinier finish, and slightly softer crust. Otherwise, place in oven.

Bake scones for about 15 minutes, or until puffed and golden. Transfer to a rack to cool.

Unfortunately the scones didn't work on the gorillas. Maybe she had a headache.

You might also like:
Banana Coconut Almond Bread
Ricotta Hotcakes
Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup

Other lovely cranberry treats I've seen:
Coconut Cranberry Muffins from Canela & Comino
Cranberry, Orange, and Chocolate Chip Muffins from Happy Home Baking
White Chocolate and Cranberry Tartlets from Palachinka
Cranberry Harvest Muffins from Rice and Wheat


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Food Blogga Exposed! Savory Chestnut Pancakes with Pancetta and Creme Fraiche

I can't make pancakes. Nope. Just can't. Other than my fleeting victory with Nigella's ricotta hotcakes last August (which technically aren't pancakes), I haven't had much pancake success.

I've tried recipes from Gourmet, Bon Appetit, Cooking Light, and even Martha. They always come too heavy or too dry or too flat.

So when Jeff and I felt like having pancakes on Sunday, I went where no respectful food blogger goes -- to the Bisquick section of the supermarket baking aisle.

There I furtively placed a box of Heart Smart Bisquick in my cart, proceeded to the checkout, and almost made it to my car, when I was accosted by the Food Blogging paparazzi. Despite my protestations, their persistence was formidable.


I was caught red (box) handed. I confessed on the spot. I needed the Bisquick.

Let me tell you. It was worth it. I made savory, holiday inspired chestnut pancakes. They were the fluffiest, tastiest pancakes I had made in quite a while.


The interplay between the salty pancetta, the sugary maple syrup, and the sour creme fraiche is remarkably satisfying. Plus these savory pancakes balance the sweet gnocchi I made a few weeks ago.

Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup
My inspiration for this recipe came from an original in Bon Appetit.
Makes 10 (3-4-inch) round pancakes.


Print recipe only here.

1/4 cup coarsely chopped toasted pecans
1/3 pound pancetta, cut into 1/2-inch-dices
1 cup Heart Smart Bisquick
scant 3/4 cup milk (I used skim)
1 egg white
1/4 cup coarsely chopped bottled chestnuts
1/4 cup pure maple syrup, warmed
1/8 tsp ground cinnamon
Creme fraiche

To toast the pecans, place in a small, dry skillet over medium heat for about 1 minute, or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.

Cook pancetta in a medium skillet over medium heat until brown and crisp; transfer to a paper-towel lined plate.

In a medium bowl, add Bisquick, milk, and egg white, and mix well until smooth. Gently stir in chestnuts. Let batter rest for about 10 minutes.

Meanwhile, add maple syrup and cinnamon to a small pan and warm over a low simmer.

To make the pancakes, place a thin layer of canola oil on a pancake griddle over medium heat. Place a drop of batter on the skillet to make sure it's hot enough. Drop batter by rounded tablespoonfuls (about 1 heaping). Cook pancakes until golden brown and cooked through, about 2-3 minutes per side.

Transfer to a warm plate until ready to serve. Top with créme fraîche, pancetta, and cinnamon maple syrup.


You might also like my:
Potato, Pepper, and Onion Frittata
Heuvos Rancheros with Salsa Verde
Persimmon and Date Bread
Date, Fennel, and Pistachio Scones


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Eat Christmas Fruit Salad, the Anti-Cookie Post

While the judges are eat--, I mean judging the cookies, I thought you'd like this light, refreshing fruit salad. I figure if I eat just this and drinks lots of water for the next four days, I might come close to evening out the number of cookie calories I've consumed over the last couple of weeks.

Though summer fruits typically get all the glory, many of winter's fruits are jewels. This simple salad combines some of the most colorful, flavorful, and antioxidant-rich wintertime fruits available. Feel free to substitute as you prefer: pears, pineapple, and bananas are always good too. The simple yet zippy citrus-honey glaze balances the sweetness of the fruit, while the mint and cinnamon add some spiciness. It's dressy enough for a special breakfast or brunch yet simple enough that Jeff and I have it regularly as a post-workout complex-carb boost.


Winter Jewel Fruit Salad with Honey-Citrus Glaze
Serves 4
Print recipe only here.

Salad:
1 navel orange, peeled, sectioned, and chopped
1 Braeburn or Fuji apple, unpeeled and chopped
1 Fuyu persimmon, cut into wedges
1 mango, peeled and diced
2 kiwis, peeled and sliced
the seeds of 1/2 large pomegranate

Glaze:
1 Tbsp fresh lemon juice
1 Tbsp clover honey

1/8 tsp ground cinnamon, or more if you prefer
5-6 fresh mint leaves, chiffonade

Combine the fruit in a medium size bowl. Whisk the lemon juice and honey in a small bowl and pour over fruit. Toss gently until well combined.

Just prior to serving, dust with ground cinnamon and garnish with mint.


You might also like:
Persimmon and Pomegranate Salsa
Roasted Rainbow Carrots
Sicilian Salad of Fennel, Oranges, and Olives
Fiery Shrimp with Avocado-Pomegranate-Tangerine Salsa over Soft Polenta


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