Two of my favorite ingredients that crossover this season are melon and fig. They're both so good right now! While you can't get figs locally, the grocery stores have been doing a good job of stocking ripe or almost ripe ones from California.
When fruit is this good, I don't like to do too much to it. You can serve them as a first course salad with prosciutto, dried black olive, a drizzle of olive oil, basil, and salt. Or as a light dessert or brunch course with yogurt, honey, candied pecans and mint.
We're not reinventing the wheel here but #whoworeitbetter?
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