Melon and Fig Salad with Basil Cream
The best way to serve fruits is at the height of their season and as simply as possible, allowing the natural flavors to have full impact. Very ripe, intensely sweet figs and melons are delicious when drizzled with a sauce of cream and basil.
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 2 1/2 Tbs. fresh lemon juice
- 1/4 cup (1/3 oz./10 g) minced fresh basil, plus small leaves for garnish
- 1 1/2 tsp. sugar
- 3 cups (18 oz./560 g) thinly sliced cantaloupe, honeydew or other sweet melon
- 1 to 1 1/2 lb. (500 to 750 g) very ripe figs, halved or quartered lengthwise
In a bowl, stir together the cream, lemon juice, minced basil and sugar. Cover and refrigerate for at least 1 hour or for up to 6 hours.
When ready to serve, divide the melon and figs among individual plates. Pour a little of the cream mixture over each plate of fruit, garnish with basil leaves and serve immediately. Serves 4.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012)