• 2 to 3 peaches or nectarines
• 1 half watermelon
• 3 limes, juiced and zested
• ¼ cup agave syrup
• 6 basil leaves, chiffonade (cut into thin strips)
• 6 mint leaves, chiffonade (cut into thin strips), plus 3-4 sprigs for garnish
• Pinch kosher salt
• 1 can (16 oz.) coconut milk

A day before serving, pour coconut milk in a wire mesh strainer lined with cheese cloth. Place strainer over a bowl and let it sit overnight in the refrigerator. This will drain excess liquid from the coconut milk, which will become thick, like cream cheese.

Wash produce and let dry on a towel.

Remove watermelon rind and cut melon into medium-to-large cubes and place in a large mixing bowl.

Halve peaches and nectarines and remove pits. Cut the fruit into wedges or cubes and place in mixing bowl with watermelon.

Reserve 1 tablespoon of lime zest and 1 tablespoon of agave syrup for the coconut cream.

Combine the remaining zest, lime juice, agave syrup, and mint and basil chiffonade in a bowl and pour over fruit. Refrigerate 30 minutes.

Remove strained coconut milk from cheesecloth and put in a small bowl. Using a spatula, mix in reserved 1 tablespoon agave and 1 tablespoon of lime zest; fold together until smooth, about 1 to 2 minutes.

Spread the coconut cream on a serving plate and arrange the fruit on top of the cream. Alternately, thin out the coconut milk with lime juice and use as a dipping sauce for the marinated fruit.