Description
This refreshing Summer Fruit Salad combines juicy stone fruits and fresh berries tossed in a light maple-lemon dressing with a hint of vanilla and herbs. Perfect for summer gatherings, brunch, or a healthy snack.
Ingredients
Scale
- 4–6 cups sliced stone fruit (cherries, peaches, plums, apricots, nectarines)
- 2 cups blueberries
- 2 cups blackberries
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- Pinch of salt
- 1 tsp fresh thyme, finely chopped
Instructions
- Slice all stone fruits into thin, bite-sized pieces. Remove pits from cherries.
- Wash and gently dry the blueberries and blackberries.
- Add all fruit to a large mixing bowl.
- In a small bowl, whisk together lemon juice, maple syrup, vanilla extract, cinnamon, salt, and thyme.
- Pour the dressing over the fruit.
- Toss gently until all fruit is lightly coated.
- Serve immediately or chill in the refrigerator for 1 hour before serving.
Notes
- Use ripe but firm fruit for the best texture.
- Swap thyme with fresh mint or basil for a different flavor twist.
- Add a handful of granola or nuts for extra crunch.
- Best enjoyed fresh but can be stored for up to 2 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg