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Melon & Fig Salad with Basil Cream Recipe

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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.

serves 4


1/2 cup heavy cream

2 1/2 tablespoons fresh lemon juice

1/4 cup minced fresh basil, plus small leaves for garnish

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From the Organic Authority Files

1 1/2 teaspoons sugar

3 cups thinly sliced cantaloupe, honeydew, or other sweet melon

1–1 1/2 pounds 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.

This recipe comes from Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year. Images and recipes courtesy of author Georgeanne Brennan and Weldon Owen Publishing.

Want more salad recipes? Try some of our favorites:
Broccoli Bacon Salad
Easy Organic Coleslaw with Dried Cranberries
Organic Heirloom Carrot Salad 
Grilled Endive with Blood Orange Vinaigrette
Hale Kale Salad 

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