Ingredients
Method
Prep the fruit
- 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
- Whisk the honey, lime juice, lime zest, and vanilla extract until smooth and combined. Keep whisking until no honey streaks remain.
Toss and chill
- Drizzle the honey-lime dressing over the fruit and toss gently until every piece is coated. The fruit should look glossy and lightly sticky.
- Taste the salad and add more honey or lime juice as desired. Adjust gradually so the sweetness and brightness stay balanced.
- Cover and refrigerate the fruit salad for 20 minutes before serving. Chill until slightly firmer and the flavors taste blended.
Serve
- 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.
