|Peachy Fresh Fruit Salad with a Flourish of Angelica and Mint|
|Herbs on Saturday ~ Angelica|
|The Angelica seed heads make an attractive show in the herb border|
|I grow my Angelica in submerged pots on the edge of the herb garden|
Peachy Fresh Fruit Salad with a Flourish of Angelica and Mint
- 1/2 Charentaise melon or 1/2 local melon, peeled and diced
- 50g (2 ounces) green seedless grapes
- 1 red apple, cored but not peeled
- 1 green apple, cored but not peeled
- 1 oranges
- 1 bananas
- 25g (1 ounce) black currants, or blueberries
- lemon juice
- peach cordial, mixed with water to about 150ml (1/4 pint)
- fresh mint sprigs
- fresh angelica leaves
- Cut the apples into bite sized pieces and the bananas into slices – then squeeze a little lemon juice on them.
- Add the grapes, melon chunks, segmented orange and blackcurrants or blueberries if using.
- Pour the peach cordial and water (juice) over the fruit and leave to stand for at least an hour before serving.
- Garnish with fresh mint leaves or sprigs and angelica leaves. Serve with single pouring cream or yoghurt.
See you tomorrow, I am out for dinner at a friend’s house tonight ~ so no cooking for me…… and have a wonderful weekend!
NB: In response to your comments, I have added some more information about Angelica or Angélique as it is called in French….
Traditional old English herbs
During the Middle Ages angelica was one of the most important herbs in the garden. The root, stem and leaves were all used in the treatment of digestive, bronchial and circulatory problems. The root and seeds were sometimes burned to perfume the home and the leaves used to add a sweetness to sour fruits in cooking.
How to Grow Angelica
- Plant: biennial
- Height: 1-1.5m
- Soil: moist, slightly acid Exposure: semi-shade
- Propagation: seeds
- Uses: culinary
- Tie some angelica leaves in a muslin bag and float it in warm water for a relaxing bath.
- Crystallise angelica stems for cake decoration. Cut the stems into finger-length pieces, place in a bowl and cover with boiling water. Leave to stand until they’re easy to peel (this could mean overnight). Dry well and boil in a sugar syrup made of equal quantities of sugar and water, until the stem has absorbed as much syrup as it can. Leave to cool and use as required. I will be posting this recipe on my blog sometime in the future.
- Take from Herb Expert co uk