The kids loved this salad and all asked for seconds. The ginger and thyme are very pronounced but the sweetness from the peaches and blueberries add balance to this salad.
from Simply Recipes
4 nectarines (I used 8 peaches)1 cup of blueberries
2 teaspoons of fresh, chopped thyme (I used 1 -1/2 teaspoons dried thyme, will use less next time)
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1/2 cup of water
1/4 cup of sugar (I used 2 packets of Truvia)
Or 1 tablespoon of agave syrup in lieu of water and sugar
If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool.
Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger.
Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve. Serves 4-8.
(I made this in the morning, then placed it into a plastic container, and we put it in the cooler until late that afternoon. It still tastes great this morning).
from "Betty Crocker's Kitchen Gardens"
by Mary Mason Campbell
pictures by Tasha Tudor
1971, Western Publishing Company