Summer is around the corner and that means family gatherings, celebrations, and lots of time outdoors. With the amazing selection of summer fruits including berries, grapes, cherries, and stone fruits, we thought we would share some flavorful fruit salad ideas you may not have considered yet.
Below we have compiled some variations on fruit salad to keep it fun and flavorful! Oh and are you always wondering what type of salad dressing to use for fruit salad? Well, we have a basic recipe that you can use on almost anything.
Dressing for all Fresh Fruit Salads
Most of the time we don’t need much to dress a salad — fruit or otherwise. They key is to not overdo. You want the fruit to shine through.
1-2 T juice of lemon, lime or citrus
1-2 T honey
1 t citrus zest—lemon, orange, or lime
Grilled Peach Summer Stone Fruit Salad
We love this salad because grilling the stone fruits intensifies their flavor. These fresh fruit salads look so pretty when served and can be topped with fresh herbs from the garden. This salad makes a wonderful starter or dessert!
2-3 organic peaches or nectarines
1-2 organic plums, pluots
1-2 fresh figs if available
1-2 T fresh basil
1-2 T fresh mint
Plain or Vanilla Greek yogurt
Goat cheese (optional)
Citrus Dressing is shown above
1. Halve and pit Stonefruits and figs, brush lightly with oil, and grill.
2. Harvest fresh mint or basil or both, wash and chop finely approx 1 T of each
3. Remove fruit from the grill, slice into smaller pieces. Combine in a bowl and toss with fresh citrus juice and fresh herbs.
4. Add crumbles of goat cheese and add salt and pepper to serve
5. Or layer with Greek yogurt to serve
More on grilling stonefruits here.
Mixed Berry & Toasted Coconut Salad
1 pack of organic blueberries
1 pint of organic strawberries (or a handful from the garden!)
½ cup coconut flakes toasted
1/2 lemon or orange squeezed
2 T honey to taste
1. Wash & pat dry strawberries with a paper towel and then hull and slice in halves or quarters.
2. Wash blueberries, pat dry and combine with strawberries.
3. Heat oven to 300. Spread coconut onto a sheet pan or shallow baking dish. Roast 5-10 minutes. Tips of coconut will turn a golden brown. Remove from the oven and allow to cool (Watch coconut carefully if you are roasting for the first time because it quickly turns from brown to burned!). Also, I usually toast coconut in batches and store it in a lidded jar so if it is too hot to have your oven on you can do this at other times of the day.
4. While coconut is toasting, squeeze the juice of a lemon or an orange. Add honey to taste for dressing.
5. Mix dressing into berries and refrigerate for 15-30 minutes.
6. Add toasted coconut when serving.
Spring Salad with Blackberries, Avocado, and Grapefruit, and Jicama
The spring fruits are an amazing mix so why not go for it and see how unusual fruits can combine to create interesting flavors. We love the combination of grapefruit and avocados so we thought we would add berries and a little jicama just for the fun of it.
Not only does jicama add the crunch to this salad it adds insoluble fiber that acts as a prebiotic. If you are a FruitShare fruit club customer you may find spring-mix fresh fruit salads are a great salad to try in April or early May.
2 organic Rio star grapefruit—peel and pith removed
2 organic avocados pitted and diced
⅓-½ jicama root julienned
½ pint blackberries
2 T olive oil
1 T shallot finely diced
3 T white balsamic vinegar
Salt and pepper to taste
Combine grapefruit, jicama, and blackberries in a bowl.
Finely dice the shallot and add to olive oil and lemon to make a dressing
Gently coat salad with dressing and refrigerate or
Just before serving add avocados. Toss lightly and add salt and pepper to taste.
Summer fruit and Feta Salad
This is taking a page from traditional watermelon salads that use mint and feta. During summer’s peak at FruitShare, you will not find watermelon in your box, but you may find these.
1 bunch or what you have organic red, green, or black grapes
1-2 organic peaches or nectarines
3-4 organic pluots or plums
½ cup Fresh feta cheese crumbled (optional— we always look for feta from sheep’s milk!)
1 T olive oil
Juice of 1 lime
Wash your fruit and slice. We like to slice the grapes in half.
Pick your mint and wash and finely slice
Combine in a bowl and lightly dress with lime juice and olive oil
Salt and pepper to taste
Layered Fruit Salad
We love this recipe for a change of pace or special event. It is lovely in a glass bowl or can be layered in parfait type glasses for individual servings (quantities below are for a bowl).
1 pint organic fresh blueberries
3 ripe organic peaches sliced (peeled if desired)
1 pint strawberries washed, hulled, and halved
2 cups of seedless green or red grapes (seedless) sliced
¼ cup dry roasted slivered almonds
1 ripe mango peeled and diced.
3 ounces cream cheese softened
1 container of strawberry yogurt (8 oz)
1 T sugar
2 t lemon juice
1 cup whipping cream (whipped and sweetened with sugar)
¼ t almond extract
Combine cream cheese, yogurt, sugar, and lemon juice in a bowl and beat at medium speed until smooth and set aside.
In another bowl make your whip cream and add small amounts of sugar to taste.
Fold whipped cream and almond extract into cream cheese mixture and refrigerate.
In a large glass bowl or parfait glasses layer blueberries, peaches, and strawberries.
Next top with 1/2 the cream cheese mixture.
Layer grapes, mandarin oranges
Spoon on remaining ½ of cream cheese topping refrigerate or serve
Sprinkle with almonds before serving.
Looking for more great Fresh Fruit Salads to make and share? Try these: