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Peach Fruit Salad

Peach fruit salad with ripe golden peach slices, jewel-bright berries, and a honey-lime mint dressing for a glossy, fresh finish. A quick toss-and-chill summer fruit salad that stays vibrant and juicy.
Prep Time 15 minutes
chilling 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 230

Ingredients
  

peaches
  • 5 peaches ripe, pitted and sliced
blueberries
  • 1 cup blueberries
raspberries
  • 1 cup raspberries
strawberries
  • 1 cup strawberries hulled and sliced
watermelon
  • 1 cup watermelon cubed
honey-lime dressing
  • 3 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 0.25 tsp vanilla extract
garnish
  • 1 fresh mint leaves for garnish

Method
 

Prep the fruit
  1. Slice the peaches and add them to a large serving bowl with the blueberries, raspberries, strawberries, and watermelon. Mix lightly so the fruit distributes evenly.
Make the honey-lime dressing
  1. Whisk the honey, lime juice, lime zest, and vanilla extract until smooth and combined. Keep whisking until no honey streaks remain.
Toss and chill
  1. Drizzle the honey-lime dressing over the fruit and toss gently until every piece is coated. The fruit should look glossy and lightly sticky.
  2. Taste the salad and add more honey or lime juice as desired. Adjust gradually so the sweetness and brightness stay balanced.
  3. Cover and refrigerate the fruit salad for 20 minutes before serving. Chill until slightly firmer and the flavors taste blended.
Serve
  1. Garnish with fresh mint leaves just before serving. Scatter them over the top for fresh color and aroma.

Notes

Pro tip: slice peaches right before mixing so they stay juicy and don’t leak too much liquid. Refrigerate in a covered container up to 2 days; the berries may soften slightly. Freezing is not recommended for fresh fruit salad. For a dairy-free and gluten-free swap, keep the recipe as-is; for a lower-sugar option, reduce honey to 2 tbsp and add extra lime juice to brighten the flavor.