This fruit salad is decidedly more grown-up than the classic picnic version — the one where you were always trying to avoid one thing or another (cantaloupe, anyone?). With a sophisticated drizzle of lavender-scented syrup, this summery salad is a great way to make use of all the luscious stone fruits of July.
- In a small saucepan, mix sugar, water, and lemon juice and bring to a simmer over medium heat. Stir to dissolve sugar.
- Add lavender buds and simmer for 1 to 2 minutes more. Remove from heat and set aside. Let steep for at least 15 minutes.
- While syrup and steeping, wash and pit the fruit and cut into bite-sized pieces.
- Mix fruit in a large bowl and drizzle with the lemon-lavender syrup. Refrigerate for at least an hour or up to 1 or 2 days.
- Serve chilled and enjoy!