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Summer Fruit Salad Recipe

4.7 from 150 reviews

A refreshing and vibrant Summer Fruit Salad featuring a medley of stone fruits, blueberries, and blackberries tossed in a light, sweet lemon-thyme dressing. Perfect as a healthy snack or a light dessert to enjoy during warm weather.

Ingredients

Scale

Fruit

  • 46 cups sliced stone fruit of choice (cherries, peaches, plums, apricots, nectarines, etc.)
  • 2 cups blueberries
  • 2 cups blackberries

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1 tsp fresh thyme, finely chopped

Instructions

  1. Prepare the Stone Fruit: Slice the stone fruits thinly. If using cherries, make sure to remove the pits completely to avoid any choking hazards or inconvenience.
  2. Combine Fruits: Place all the sliced stone fruits, blueberries, and blackberries into a large mixing bowl for easy tossing.
  3. Make the Dressing: In a separate small bowl, whisk together lemon juice, maple syrup, vanilla extract, cinnamon, salt, and chopped fresh thyme until the mixture is well combined and aromatic.
  4. Toss the Salad: Pour the dressing evenly over the fruit mixture and gently toss to coat all pieces without bruising the fruit.
  5. Serve or Chill: Enjoy the salad immediately for a fresh burst of flavor, or refrigerate it for about 1 hour to allow the flavors to meld and serve chilled.

Notes

  • Use ripe, fresh stone fruits for best flavor and texture.
  • Adjust the sweetness by varying the amount of maple syrup according to your taste and sweetness of the fruit.
  • Fresh thyme adds an intriguing herbal note; if unavailable, substitute with fresh mint or basil.
  • Can be stored in an airtight container in the refrigerator for up to 2 days, but best consumed fresh.
  • Chilling the salad allows the dressing to infuse the fruit, enhancing the taste.

Keywords: summer fruit salad, stone fruit salad, blueberry salad, fresh fruit salad, healthy dessert, vegan fruit salad