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Colourful 20-Minute Summer Fruit Salad (with Orange Mint Dressing)

5 from 8 reader reviews
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 -8
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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

  • In a large bowl, combine the cantaloupe, sliced stone fruit, raspberries, and blueberries.
  • Make the dressing. In a medium bowl, whisk together the orange zest, orange juice, maple syrup, olive oil, vanilla, sumac, salt, and mint.
  • Pour the dressing over the fruit and toss gently to coat.
  • Garnish the summer fruit salad with more sliced mint and serve immediately.

Recipe Notes

  • Sumac has a lemony/tangy flavour that compliments fruit really well. You can leave it out if you don't have it on hand though!
  • In the summer, I have lemon thyme in my garden and it also compliments this salad nicely! If you have some in your garden, go for it :)
  • For my stone fruit, I used a mixture of white nectarines, regular nectarines, regular peaches, and red plums. Use whatever is in season and in abundance to you locally! 
  • The acid in the dressing helps to prevent any browning, but I do find that the texture of the stone fruit and raspberries suffer if made far in advance. I'd say you could make this up to 5 hours ahead of time and just toss the mint in right before you serve.
This summer fruit salad is extra special with ripe peaches, nectarines, juicy cantaloupe, tart berries, and a fresh orange mint dressing with fragrant vanilla. Perfect for a light dessert or a brunch gathering.