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8 Fantastic Fresh Fruit Salads

Ah, summer…time for longer days, lots of sunshine, and an abundance of nature’s candy – fresh fruits.

Ah, summer…time for longer days, lots of sunshine, and an abundance of nature’s candy – fresh fruits.

Here are 8 fruit salad recipes to try this season:

Lavender-Scented Summer Fruit Salad

  • 2 tablespoons honey
  • 3/4 teaspoon dried lavender
  • 1/8 teaspoon freshly ground black pepper
  • Pinch salt
  • 1 tablespoon fresh lime juice
  • 1 peach, sliced into 1/2-inch-thick wedges
  • 1 nectarine, sliced into 1/2-inch-thick wedges
  • 1 large plum, sliced into 1/2-inch-thick wedges
  • 1 cup raspberries
  • 1 cup blackberries
  • 3/4 cup blueberries
  • 1 tablespoon small whole mint leaves

1. Combine honey, 1/3 cup water, lavender, pepper, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until honey has dissolved. Remove from heat, and cover; let steep 10–15 minutes or until room temperature. Strain into a serving bowl; discard lavender and stir in lime juice.

2. Add peach, nectarine, and plum slices to honey mixture, and toss well. Add berries and mint, and toss gently to combine. Refrigerate 1 hour or until chilled. Serve.

Perfect Summer Fruit Salad

  • 1/3 cup fresh lemon juice
  • 2/3 cup orange juice
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups cubed fresh pineapple
  • 2 cups strawberries, hulled and sliced
  • 3 kiwifruit, peeled and sliced
  • 3 bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes
  • 2 cups blueberries

1. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.

2. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Melons and Lime-Ginger Syrup

  • 1/4 medium seedless watermelon
  • 1/2 large ripe cantaloupe
  • 1/2 large ripe honeydew
  • 1 tablespoon thinly sliced mint leaves, plus more for garnish
  • 1 teaspoon grated lime zest
  • 1/4 cup sugar
  • 1 1-inch piece fresh ginger, thinly sliced
  • 1/4 cup lime juice (from about 3 small limes)

1. Using a melon baller, scoop 1-inch balls from melons and combine in a bowl. Fold in mint and zest. Refrigerate.

2. Bring sugar, 1/3 cup water and ginger to a boil in a pan over medium-high heat, stirring until sugar dissolves. Boil until reduced by half and syrupy, about 6 minutes. Remove from heat; stir in juice. Pour into a container and refrigerate until chilled.

3. When ready to serve, spoon melon balls into 4 bowls. Strain syrup and spoon 1 Tbsp. over each bowl. Garnish with more mint, if desired.

Red and Black Fruit Salad

  • 2 red plums, pitted and sliced
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 tablespoon sugar
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted shelled pistachios, chopped
  • 3 mint leaves, coarsely torn (about 1 tablespoon)

Toss plums, raspberries, and blueberries with sugar, orange juice, and cinnamon; let stand 15 minutes. Serve sprinkled with pistachios and mint.

Melon, Berry, and Pear Salad with Cayenne-Lemon-Mint Syrup


  • 1/3 cup sugar
  • 1/3 cup water
  • 1/4 cup fresh lemon juice
  • 3 tablespoons honey
  • 1/2 teaspoon ground red pepper
  • 1/4 cup chopped fresh mint
  • 1 tablespoon grated lemon rind


  • 6 cups cubed cantaloupe
  • 6 cups cubed honeydew melon
  • 2 cups blueberries
  • 2 cups quartered strawberries
  • 2 medium pears, cubed
  • 1 cup blackberries
  • 1 tablespoon chopped fresh mint
  • 1/8 teaspoon fresh black pepper

1. To prepare syrup, combine first 5 ingredients in a small saucepan. Bring to a boil; cook 3 minutes or until mixture is slightly syrupy. Remove from heat; stir in 1/4 cup mint and rind. Let stand 30 minutes. Strain syrup through a sieve over a bowl; discard solids.

2. To prepare salad, combine cantaloupe and remaining ingredients in a large bowl. Add syrup; toss gently to coat. Cover and refrigerate 2 hours, stirring occasionally.

Fruit Salad With Yogurt

  • 4 cups fresh pineapple chunks
  • 1 qt. strawberries, hulled and sliced in half
  • 3 cups seedless green grapes
  • 2 mangoes, peeled and sliced
  • 2 (4-oz.) containers fresh raspberries
  • 2 cups Greek yogurt
  • 1 tablespoon dark brown sugar
  • 1 tablespoon honey

Toss together first 5 ingredients in a large serving bowl. Spoon yogurt into a separate serving bowl; sprinkle yogurt with sugar, and drizzle with honey. Serve fruit with yogurt mixture.

Tangy Poppy Seed Fruit Salad

  • 2 cups cubed pineapple
  • 1/4 cup pineapple juice
  • 1 orange, peeled and segmented
  • 1 kiwi, peeled and sliced
  • 1 cup seedless grapes
  • 1 cup quartered strawberries
  • 1/4 teaspoon grated lime zest
  • 1 tablespoon honey
  • 1 teaspoon poppy seeds

In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup pineapple juice. Stir well and toss with fruit.

Yogurt with Toasted Buckwheat, Mint, Berry, and Pomegranate Salad

  • 1.5 cups Greek yogurt
  • 1 cup strawberries
  • 1 handful fresh mint leaves
  • 1/4 cup toasted buckwheat kernels
  • 1/4 cup pistachio nuts
  • 1/2 cup pomegranate seeds
  • 1 tablespoon lemon juice
  • 2 tablespoons honey

1. In a small bowl combine the chopped strawberries, mint, buckwheat, pistachio nuts, pomegranate seeds, and lemon juice. Toss gently.

2. Divide the yogurt into two serving bowls.

3. Top with the berry and pomegranate salad. Finish with a drizzle of honey or maple syrup. Serve immediately.







This article was originally published at Ready Nutrition™ on May 31st, 2014