Description

This Summer Peach Fruit Salad is a light, refreshing, and colorful treat perfect for warm weather. Combining juicy sliced peaches, fresh blueberries and raspberries with a zesty honey-lime dressing, this salad bursts with natural sweetness and vibrant flavors. Fresh mint adds a cool herbal note while toasted almonds and crumbled feta cheese provide optional crunchy and savory toppings, making it a versatile and crowd-pleasing dish ideal as a snack, side, or light dessert.

Ingredients

Scale

Fruit

6 ripe peaches, pitted and sliced
1 pint fresh blueberries
1 pint fresh raspberries

Herbs

1/2 cup fresh mint leaves, chopped

Dressing

1/4 cup honey
2 tablespoons freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1 teaspoon lime zest

Optional Toppings

1/4 cup slivered almonds, toasted
1/4 cup crumbled feta cheese

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Peaches: Wash the peaches thoroughly. Cut around the seam of each peach, twist to separate the halves, remove the pit, and slice into 1/2 inch thick wedges. Place the sliced peaches into a large mixing bowl.
Add the Berries: Gently rinse the fresh blueberries and raspberries, being careful not to bruise them. Add them to the bowl containing the peaches.
Chop the Mint: Rinse and dry the fresh mint leaves. Stack them, roll tightly, then thinly slice using a chiffonade technique. Add the chopped mint to the bowl with the fruit.
Combine the Liquids: In a small bowl, whisk together the honey, freshly squeezed lime juice, and freshly squeezed orange juice until fully combined.
Add the Lime Zest: Grate 1 teaspoon of lime zest into the dressing mixture, taking care to avoid the bitter white pith.
Whisk Thoroughly: Whisk the dressing again until all ingredients are smoothly blended and well combined.
Pour the Dressing: Pour the prepared honey-lime dressing over the fruit in the large mixing bowl.
Gently Toss: Using a large spoon or spatula, gently toss the fruit with the dressing to evenly coat all pieces without breaking them.
Chill (Optional): For best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Add Toppings (Optional): Just before serving, sprinkle the salad with toasted slivered almonds and crumbled feta cheese if desired, to add crunch and a savory note.

Notes

This salad is best served fresh but can be refrigerated up to 4 hours before serving.
To toast almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant (about 3-5 minutes).
Adjust sweetness by varying the amount of honey according to your taste.
For a vegan version, omit the feta cheese or use a plant-based alternative.
The chiffonade technique for mint ensures a fine slice so the mint flavor distributes evenly throughout the salad.