Ingredients
Salad
- 4 cups chopped cantaloupe (from 1 small cantaloupe)
- 4-5 cups sliced peaches, plums & nectarines (about 6-8 pieces stone fruit total)
- 1 cup raspberries
- 1 cup blueberries
Orange Mint Dressing
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- ½ teaspoon vanilla extract
- ¼ teaspoon sumac (optional)
- ¼ teaspoon fine sea salt
- 2 tablespoons finely sliced fresh mint, plus extra for garnish
Instructions
- Combine the fruit: In a large bowl, add the chopped cantaloupe, sliced peaches, plums, nectarines, raspberries, and blueberries. Mix gently to evenly distribute the fruit.
- Prepare the dressing: In a medium bowl, whisk together the orange zest, orange juice, maple syrup, extra virgin olive oil, vanilla extract, sumac (if using), fine sea salt, and finely sliced fresh mint until well blended and aromatic.
- Toss the salad: Pour the freshly made orange mint dressing over the mixed fruit. Gently toss the salad to coat all the fruit pieces evenly without crushing them.
- Garnish and serve: Sprinkle extra sliced fresh mint on top for garnish. Serve the summer fruit salad immediately for the best texture and flavor.
Notes
- Sumac adds a tangy, lemony note that complements the fruit nicely but can be omitted if unavailable.
- Lemon thyme can be added as an alternative herb to mint for a different aromatic twist when in season.
- Use a mix of seasonal stone fruits like white nectarines, regular nectarines, peaches, and red plums based on what’s fresh and abundant locally.
- The acidic dressing helps prevent browning, but the texture of fragile fruits like stone fruits and raspberries is best preserved if served within 5 hours of preparation.
- Add the mint garnish just before serving to maintain its bright flavor and color.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
