Summer Fruit Salad

This Summer Fruit Salad is a fresh, colorful mix of seasonal fruit tossed in a zesty lime-honey dressing with a hint of mint. Light, vibrant, and full of sweet-tangy flavor, it’s perfect for warm-weather gatherings, brunch, or a naturally sweet dessert.

Course Salad

Cuisine American, Mediterranean

Keyword fruit salad, stone fruit salad, summer fruit salad

Prep Time 15

Total Time 15

Servings

Calories 155kcal

Author Julia

Ingredients

Salad

12 medium strawberries sliced
2 large nectarines stoned and sliced
2 large peaches stoned and sliced
3 medium plums stoned and sliced
2 medium kiwi fruits peeled and sliced
½ cup blueberries
1 cup grapes
1 cup blackberries
¼ cup pomegranate seeds

Dressing

1 medium lime zest
1 medium limes juice
2 tablespoons honey
8 mint leaves finely chopped plus extra for garnish

Garnish

edible flowers optional

US Customary - Metric

Instructions

Wash all the fruit and stone and peel as necessary.
Add the strawberries, nectarines, peaches, plums, kiwi fruit, blueberries, grapes, blackberries and pomegranate seeds to a serving bowl or platter.
Make the dressing: In a small bowl add the lime zest, juice, honey and chopped mint leaves. Whisk until fully combined.
Drizzle the honey-lime dressing over the fruit and gently toss to combine.
Garnish the fruit salad with fresh mint leaves and a few edible flowers, if you fancy!
Serve immediately, or refrigerate for up to 30 minutes before serving for a chilled, refreshing dish.

Notes

Storage Tips: Summer Fruit Salad will keep for about 2 in the fridge, stored in an airtight container. However, it's best enjoyed fresh on the day it's made, as the fruit will start to soften and release juices over time, which can make the salad a bit soggy.

Nutrition