Summer Fruit Salad

Summer’s Sweetest Tradition: Fresh Fruit Salad

Fruit salads are always a hit—especially in the summer—and this one is no exception. It's perfect for warm-weather gatherings like cookouts, celebrations, Memorial Day weekend, or the 4th of July. I especially love using fresh yellow peaches (their season never feels long enough!). Every summer, I find new ways to enjoy them—whether it’s in a peach and blueberry spinach salad, a strawberry peach cake, a blueberry peach crisp, or even in savory dishes like chicken with peaches and lemon honey sauce and cilantro-lime chicken bowls with peach salsa. This summer, my newest peach favorite is this vibrant summer fruit salad! I hope you try my version and love it as much as I did!

The Ingredients You'll Need:

• Stone Fruits: Peaches, nectarines, plums.
• Berries: Strawberries, blueberries, blackberries.
• Other Fruits: Kiwi, grapes, pomegranate seeds.
• Dressing: Lime zest, lime juice, honey, fresh mint leaves. To switch up the herb flavor you can swap the mint out for basil or lemon balm.

Other Variations:

• Other fruits that can be used in the summer fruit salad include watermelon, pineapple, mango, cherries, raspberries, and banana (if serving immediately).
• Make it vegan: The honey in the dressing can be swapped with agave or maple syrup to make it vegan.
• Other additions: You could also add a small amount of vanilla extract to enhance the natural sweetness of the fruits. 

How to Make Summer Fruit Salad

• Prepare the fruit: Start by washing all the fruit thoroughly. Stone and peel the fruits as needed—this includes removing the pits from peaches, nectarines, and plums, and peeling the kiwi.
• Combine the fruit in a bowl or platter: Once prepped, add the strawberries, nectarines, peaches, plums, kiwi, blueberries, grapes, blackberries, and pomegranate seeds to a large serving bowl or platter.

• Make the dressing: whisk together the lime zest, lime juice, honey, and finely chopped mint leaves in a small bowl until fully combined.

• Drizzle the honey-lime dressing over the fruit and gently toss to coat everything evenly.

• Garnish with a few extra mint leaves and edible flowers if desired.
• Serve this summer fruit salad right away, or refrigerate it for up to 30 minutes before serving for a chilled, refreshing treat.

Helpful Tips

• Use fruit at peak ripeness for the best flavor and texture—underripe fruit can be bland, while overripe fruit may turn mushy.
• Cut fruit uniformly so everything is easy to eat and looks appealing.
• Chill ingredients before assembling for an extra refreshing salad, especially on hot days.
• Always use citrus juice (like lemon or lime) in a dressing to help prevent fruits like apples, bananas, or pears from browning.
• Add dressing just before serving to prevent the fruit from getting soggy.
• Layer delicate fruits like berries on top instead of mixing them in fully to keep them from getting crushed. This is especially true for blackberries and raspberries.

Fun Ways to Serve Fruit Salad

• In a large serving bowl or platter with a big spoon for easy sharing at picnics or family meals. Or, alternatively, Chilled in individual bowls or cups.
• With a scoop of yogurt or cottage cheese for breakfast or brunch.
• With cinnamon chips (homemade or store-bought).
• Layered in parfait glasses with whipped cream, mascarpone, or Greek yogurt as a healthier dessert.
• Alongside pound cake, angel food cake, or shortcake biscuits for a light summer dessert. You can easily use my strawberry shortcake cake recipe, swapping the strawberries for this fruit salad to layer between the shortcake and whipped cream.

More Summer Fruit Salads

• Strawberry & Blueberry Spinach Salad with Balsamic Glaze
• Apricot Salad with Spinach, Cherries, Pecans, and Feta Cheese
• Stone Fruit Salad with Cherries, Peaches, Pasta, Feta, and Arugula
• Mango Salad with Spinach and Blueberries
• Peach & Blackbery Spinach Salad