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Summer Peach Fruit Salad

A light, juicy, and refreshing summer fruit salad featuring ripe yellow peaches, fresh blackberries, raspberries, and a honey-mint dressing with poppy seeds.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert, Salad, Side Dish
Cuisine: American, Summer
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Fruit Base
  • 4 large yellow peaches ripe, sliced
  • 2 cups fresh blackberries
  • 1 cup fresh raspberries
  • 0.25 cup fresh mint leaves torn
Honey Lime Dressing
  • 3 tbsp raw honey or agave
  • 2 tbsp lime juice freshly squeezed
  • 1 tsp poppy seeds
  • 1 pinch fine sea salt

Equipment

  • Large mixing bowl
  • Small bowl or measuring cup
  • Whisk
  • Cutting board and knife

Method
 

  1. Wash, pit, and slice the fresh yellow peaches into moderately thick wedges. Place in a large mixing bowl.
  2. Carefully add the rinsed blackberries and raspberries to the bowl with the peaches, being gentle so as not to crush the delicate berries.
  3. In a small separate bowl, whisk together the raw honey, freshly squeezed lime juice, poppy seeds, and a tiny pinch of sea salt until the honey is dissolved.
  4. Pour the honey lime dressing over the fruit. Gently toss the salad with a large spoon to ensure all pieces are coated.
  5. Tear the fresh mint leaves over the bowl and gently fold them in.
  6. Allow the salad to rest for 10-15 minutes at room temperature so the juices can macerate and create a syrup, then serve immediately.

Notes

For the best presentation and texture, do not make this salad more than 2 hours in advance, as the acid in the lime juice will begin to break down the delicate raspberries.