Summer Fruit Salad with Lemon Maple Thyme Dressing Recipe
A refreshing and vibrant summer fruit salad featuring a mix of sliced stone fruits like peaches, nectarines, and cherries combined with fresh berries. Topped with a zesty lemon maple thyme dressing that enhances the natural sweetness and flavor, this salad is perfect as a light snack, a side dish, or a delightful dessert when served with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruit
- 4-6 cups sliced stone fruit of choice (cherries, peaches, plums, apricots, nectarines, etc.)
- 2 cups blueberries
- 2 cups blackberries
Dressing
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- Pinch of salt
- 1 tsp fresh thyme, finely chopped
Instructions
- Prepare the fruit: Slice the stone fruits thinly, removing pits from cherries if used. This ensures even mixing and easy eating.
- Combine fruits: Place all the prepared stone fruit, blueberries, and blackberries into a large mixing bowl, gently mixing to combine.
- Make the dressing: In a small bowl, whisk together the lemon juice, maple syrup, vanilla extract, cinnamon, salt, and chopped fresh thyme until the mixture is well combined and smooth.
- Dress the fruit: Pour the dressing over the mixed fruit and toss gently to coat all pieces evenly, taking care not to damage the delicate berries.
- Serve or chill: Enjoy the salad immediately or cover and refrigerate for about 1 hour to let the flavors meld. Stir gently before serving.
Notes
- One large peach or nectarine yields about 1 cup of sliced fruit; for apricots or plums, approximately 3-4 pieces make 1 cup.
- Feel free to customize the salad with any combination of fresh fruits according to your preference.
- If fresh thyme is unavailable or undesired, fresh mint or basil can be used as a flavorful substitute.
- This salad is delicious on its own, or served over ice cream or whipped cream as a light dessert.
- Best enjoyed within 2 days; store in an airtight container in the fridge and stir gently before serving.
- Making the salad up to 24 hours ahead enhances the flavor as the dressing soaks into the fruit; just stir before serving.
