Description
A light and refreshing fruit salad featuring ripe peaches, blueberries, raspberries, and pomegranate seeds with a simple honey-lime basil dressing. Perfect for summer gatherings.
Ingredients
Scale
- 4 ripe but firm peaches, pitted and sliced
- 1 ½ cups fresh blueberries
- 1 ½ cups fresh raspberries
- ½ cup fresh pomegranate seeds
- 2 tablespoons fresh lime juice
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon finely chopped fresh basil leaves
- Pinch of salt (optional, to enhance sweetness)
Instructions
- 1. In a large bowl, gently combine the sliced peaches, blueberries, raspberries, and pomegranate seeds. Be careful not to crush the berries.
- 2. In a separate small bowl, whisk together the fresh lime juice, honey, and finely chopped fresh basil. If using, add a small pinch of salt.
- 3. Pour the dressing over the fruit mixture.
- 4. Toss gently to coat all the fruit evenly with the dressing.
- 5. Let the salad sit for at least 10-15 minutes at room temperature to allow the flavors to meld.
- 6. Serve chilled or at room temperature.
Notes
Store leftover fruit salad in an airtight container in the refrigerator for up to 2-3 days. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Fruit Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 80-100 (depending on honey amount)
- Sugar: 15g
- Sodium: 5mg
- Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g