I can’t believe it’s already mid-August, can you? With summer winding down I thought I’d take advantage of some fresh summer fruit while I still could. Hence my Minted Summer Fruit Salad with Balsamic Maple Dressing. What a combo indeed. I used every fruit I had in the house and put together a simple dressing that topped this summer fruit salad perfectly. The pairing of fresh summer berries, peaches, nectarines and bananas (I had to throw in a banana it’s my favorite fruit of all time) with mint and the dressing made me beg for more once I finished my first bowl.
The key to making this summer fruit salad is to choose the right fruit. I opted for organic but the weird thing was, after a couple days sitting on my counter, my peaches and nectarines looked over-ripened so I tossed them in the fridge until I was ready to make this dish. The funny thing was, when I cut into these tasty stone fruits today, they were still a bit hard and not over-ripened at all as I originally believed. I still used them in my salad and they were fine, but please try to choose fruit that’s perfectly ripe and don’t be fooled by fruit that looks ripe on the outside but still needs a few more days to ripen.
This delicious summer fruit salad would be a great take along to your next summer barbecue. It’s also a great way to sneak a healthy serving of fruit to a skeptical family. Heck, you can even serve it as a main course if you’re into having a light dinner like I did tonight.
Loaded with antioxidants and vitamins, this summer fruit salad is low in calories and if you want to serve it fat free, just eliminate the maple syrup.
I hope you enjoy it as much as I did. For additional salad recipes, visit Vegan Vigilante’s Salad Section. See you in the kitchen!
- 2 medium peaches pitted and sliced
- 2 medium white nectarines pitted and sliced
- 16 oz strawberries hulled and sliced
- 6 oz blueberries
- 1 medium banana sliced
- 2 tbsp fresh lemon juice
- 2 tbsp pure maple syrup Grade A
- 1 tbsp balsamic vinegar
- 2 tbsp mint chopped finely
Combine fruit and mint in medium bowl. Drizzle lemon juice, maple syrup and balsamic vinegar on top. Gently toss until fruit is well-coated with dressing. Best when served chilled.