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Fruit Salad with Rosemary Oil

Fruit Salad with Rosemary Oil

Rosemary Oil

  • 1 cup extra virgin grapeseed oil
  • 1 bunch of Pfennings Farms rosemary

Method: Chop rosemary roughly. Combine all and rosemary and heat to 80°C Remove from heat and allow to sit overnight. Strain out the herbs. Store in fridge for up to 1 week.

Fruit Salad

  • 4 navel oranges, peeled with a knife and sectioned
  • 1-pint strawberries, hulled, cut into quarters
  • ½ cup blueberries
  • ½ cup blackberries, halved
  • 2 kiwis, peeled and sliced into rounds
  • 1 cup pineapple pieces

Method: Gently toss the fruits together and serve in a shallow bowl. Garnish with a drizzle of rosemary oil and some chopped rosemary leaves.

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