I love making this Summer Fruit Salad when fresh seasonal produce is at its peak. It combines juicy stone fruits, sweet berries, and a light lemon maple thyme dressing that adds a refreshing burst of flavor to every bite. I enjoy serving it as a colorful side dish for summer gatherings or as a naturally sweet dessert that’s both simple and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 to 6 cups sliced stone fruit (peaches, nectarines, plums, apricots, cherries, or a combination)
2 cups blueberries
2 cups blackberries
1/2 teaspoon vanilla extract
2 tablespoons lemon juice
2 tablespoons pure maple syrup
1/4 teaspoon ground cinnamon
Pinch of salt
1 teaspoon fresh thyme, finely chopped
Directions
I wash and prepare all the fruit. I slice the stone fruits into thin wedges and remove any pits from the cherries.
I add the sliced stone fruit, blueberries, and blackberries to a large mixing bowl.
In a small bowl, I whisk together the lemon juice, maple syrup, vanilla extract, cinnamon, salt, and chopped thyme until the dressing is smooth and well combined.
I pour the dressing over the prepared fruit.
Then I gently toss everything until the fruit is evenly coated without crushing the berries.
I serve the salad immediately, or I refrigerate it for up to 1 hour before serving to allow the flavors to blend.
Servings and Timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Calories: Approximately 82 kcal per serving
Variations
I like adding fresh strawberries or raspberries for even more berry flavor.
Sometimes I mix in fresh mint instead of thyme for a brighter herbal note.
I sprinkle toasted sliced almonds or chopped pistachios on top for extra crunch.
Occasionally I add a little orange zest to give the dressing a citrusy twist.
I enjoy serving the salad with dairy-free yogurt, whipped cream, or vanilla ice cream for a more indulgent dessert.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. I find the fruit tastes best within the first 24 hours because it stays firmer and fresher. Since this is a chilled fruit salad, I do not reheat it. I simply give it a gentle stir before serving again.
FAQs
Can I make this fruit salad ahead of time?
I prefer preparing it no more than 1 hour before serving so the fruit stays fresh and the dressing has enough time to enhance the flavors.
Can I use frozen fruit?
I do not recommend frozen fruit because it releases extra moisture as it thaws, which can make the salad watery and soften the texture.
What are the best stone fruits for this recipe?
I like using a combination of peaches, nectarines, plums, apricots, and cherries because they provide a balance of sweetness and tartness.
Can I substitute the maple syrup?
I sometimes use honey if I do not need the salad to be vegan, or I replace it with agave syrup for another plant-based option.
How do I keep the fruit from browning?
I find that the fresh lemon juice in the dressing helps slow browning while adding a bright, refreshing flavor.
Conclusion
I enjoy making this Summer Fruit Salad because it highlights the best flavors of the season with very little effort. The colorful assortment of fresh fruit paired with the light lemon maple thyme dressing creates a refreshing dish that works equally well as a side, snack, or dessert. Whenever I want something healthy, vibrant, and easy to prepare, this recipe is one of my favorite choices.
📖 Recipe:
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Summer Fruit Salad
- Total Time: 20 minutes
- Yield: 8 servings
- Diet: Vegan
Description
This refreshing Summer Fruit Salad combines juicy seasonal stone fruits, sweet berries, and a light lemon maple thyme dressing for a vibrant, naturally sweet dish. Perfect as a summer side, snack, or elegant dessert.
Ingredients
4 to 6 cups sliced stone fruit (peaches, nectarines, plums, apricots, cherries, or a combination)
2 cups blueberries
2 cups blackberries
2 tablespoons lemon juice
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
1 teaspoon fresh thyme, finely chopped
Instructions
- Wash and prepare all the fruit. Slice the stone fruits into thin wedges and remove any pits from the cherries.
- Add the sliced stone fruit, blueberries, and blackberries to a large mixing bowl.
- In a small bowl, whisk together the lemon juice, maple syrup, vanilla extract, ground cinnamon, salt, and chopped thyme until smooth.
- Pour the dressing over the prepared fruit.
- Gently toss until all the fruit is evenly coated without crushing the berries.
- Serve immediately, or refrigerate for up to 1 hour before serving to allow the flavors to blend.
Notes
Add strawberries or raspberries for extra berry flavor.
Substitute fresh mint for thyme for a brighter herbal taste.
Top with toasted sliced almonds or chopped pistachios for added crunch.
Add a little orange zest for a citrusy twist.
Serve with dairy-free yogurt, whipped cream, or vanilla ice cream if desired.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed within 24 hours.
Do not use frozen fruit, as it may make the salad watery.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 82 kcal
- Sugar: 15 g
- Sodium: 25 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg
