Bring on the red, white and blue(berries) for a perfect 4th of July dessert.

Topping a berry bowl with chamomile flowers and bee pollen has to be the prettiest finishing touch to a 4th of July menu ever. We drooled over this sweet dish by Pamela Salzman during our latest summer cooking class with Jenni Kayne and friends (get the delicious details here). The flavor of fresh berries work as a balancing act for the grilled summer menu we’re sharing. And the dish takes no time at all – so we don’t lose precious daylight prepping it.

Don’t be fooled by the simplicity here, this recipe is far from your average fruit salad! Bee pollen adds an unexpected earthiness, as well as a pop of energy, and the olive oil and honey drizzle mingles with the fresh taste of tiny chamomile flowers for an elegant flavor you might not expect from the average picnic spread.

Enjoy the berry salad as is, or spoon it over Greek yogurt, coconut cream (a la this berry recipe) or ice cream for a little something extra. Whether it’s made as a 4th of July dessert or as a sophisticated snack some other time, this dynamic little dish deserves a place in any summer recipe arsenal…

Serves 6


6 cups mixed berries, such as raspberries, blueberries, blackberries or strawberries, washed, stemmed and sliced, if desired
2 Tbsp unrefined, cold-pressed extra-virgin olive oil
2 Tbsp raw honey
¼ cup chamomile flowers
2 Tbsp bee pollen
6 sprigs of fresh mint


Place berries in a large bowl and drizzle with olive oil and honey.

Sprinkle chamomile flowers and bee pollen on top.

Tuck mint sprigs on one side of the bowl.

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