Description
A vibrant, no-cook fruit salad featuring ripe peaches, cherries, and berries tossed with a bright, herbaceous lemon maple thyme dressing. Perfect for summer gatherings or a healthy dessert, this vibrant salad requires 15 minutes of active prep and chills to develop flavor.
Ingredients
4–6 cups stone fruit (peaches, cherries, plums, nectarines, or apricots)
2 cups blueberries
2 cups blackberries
2 tablespoons fresh lemon juice
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
Pinch of salt
1 teaspoon fresh thyme leaves (or substitute fresh mint or basil)
Instructions
Wash and prepare stone fruit: remove stems, pits, and cores, then slice or halve depending on fruit size.
Wash blueberries and blackberries to remove any stems or hulls.
In a small bowl, whisk together lemon juice, maple syrup, vanilla extract, cinnamon, salt, and thyme to create the dressing.
Toss the dressing with the prepared fruits in a large bowl until evenly coated.
Refrigerate for at least 30 minutes to let flavors meld and stone fruit absorb the dressing.
Serve chilled, optionally garnished with additional fresh thyme or a drizzle of lemon zest.
Notes
Pit and halve cherries for easier serving. Use ripe but firm stone fruit to maintain texture.
Dressing can be made 1 day in advance and stored in the fridge. Store prepared salad (unrefrigerated) for up to 1 hour for optimal freshness.
Substitute thyme with mint or basil for a different herb flavor profile.
- Prep Time: 15
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: One serving of salad
- Calories: 85
- Sugar: 18g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg