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Summer Fruits Salad with Cashew Cream
A colorful mix of fresh berries and cherries tossed in a spiced dressing makes a refreshing summer treat. Serving the fruit over a rich cashew cream turns a simple salad into an elegant dessert. The combination of cinnamon, cardamom, and fresh mint brings bright, warm flavors to a weekend brunch or light dinner. Garnish with edible flowers for a beautiful presentation that feels right at home on any table.
Ingredients
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Pinch of fine sea salt
- 2 cups (290 g) strawberries, sliced
- 1 cup (225 g) cherries, pitted and halved
- 1 cup (120 g) raspberries
- 1 cup (170 g) blueberries
- 1 cup (145 g) blackberries
- 3 tablespoons finely chopped mint
Instructions
- 1Prepare the sweet cashew cream and set it aside for plating.
- 2Gather and gently wash edible flowers like rose petals for the final garnish.
- 3Stir the ground cinnamon, ground cardamom, and a pinch of fine sea salt together in a small bowl.
- 4Place the sliced strawberries, halved cherries, raspberries, blueberries, blackberries, and finely chopped mint in a large bowl. Sprinkle the spice mixture over the fruit and toss very gently to combine.
- 5Spoon a layer of sweet cashew cream onto each serving plate and top with a mound of the mixed summer fruits. Garnish with the edible flowers and serve chilled or at room temperature.