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
