Early autumn salad of blackberries, raspberries, melon and lemon thyme from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 265) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute charentals for Ogen melons.

  • L.Nightshade on August 17, 2014

    I jumped on this recipe as our bushes are heavy with berries right now. A syrup of white wine, water, sugar, lemon thyme, lemon juice, and lemon zest is made in advance and cooled. I was concerned that it didn't get very syrupy (I don't cook much using sugar), but it really thickened during the cooling process. Berries are tossed with melon (cantaloupe in this instance), and drizzled with the syrup. Very nice flavors. The lemon and lemon thyme balanced the sweetness well, making a very refreshing dessert.

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