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This vibrant summer fruit salad celebrates the season's bounty with a perfect balance of sweet stone fruits and tart berries, all enhanced with gentle aromatics. The lemon-maple dressing brightens the natural flavors without overpowering them.
I first made this salad for a family gathering when the farmers market was overflowing with stone fruits. What started as a simple side dish has become our most requested summer treat, especially for outdoor brunches.
Ingredients
- Stone fruits: Cherries, peaches, plums, nectarines, apricots — choose ripe but firm varieties for the best texture
- Blueberries: Select plump, deep blue berries without dents or wrinkles
- Blackberries: Look for glossy, uniformly black berries without any red spots
- Lemon juice: Fresh is essential for that bright, clean flavor
- Maple syrup: Adds complexity beyond basic sweetness
- Vanilla extract: Enhances the natural sweetness of the fruits
- Cinnamon: Provides subtle warmth that complements stone fruits beautifully
- Salt: Just a pinch balances sweetness and enhances flavors
- Fresh thyme: The secret ingredient that elevates this from ordinary to extraordinary
Step-by-Step Instructions
- Prepare the Stone Fruits:
- Wash all fruits thoroughly under cool running water. For peaches, nectarines, plums and apricots, slice into thin wedges about 1/4 inch thick. For cherries, remove stems and pits completely then halve or quarter depending on size. Look for fruit that yields slightly to pressure but isn't mushy for the perfect texture.
- Prepare the Berries:
- Gently rinse blueberries and blackberries in a colander, then spread on paper towels to dry completely. Inspect berries and remove any stems or damaged fruit. Berries should be completely dry before adding to prevent diluting the dressing.
- Create the Dressing:
- In a small bowl, combine lemon juice and maple syrup, whisking until integrated. Add vanilla extract, cinnamon, and salt, continuing to whisk until smooth. Finely chop fresh thyme leaves, removing any woody stems, and add to the mixture. The dressing should be thin but glossy with visible specks of thyme.
- Combine and Serve:
- Place prepared fruits in a large mixing bowl with ample room for gentle tossing. Pour the dressing evenly over the fruit. Using two large spoons, gently fold the mixture until all fruit pieces are lightly coated with dressing. Avoid overmixing which can crush delicate berries.
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The fresh thyme is truly transformative in this recipe. I discovered this addition when my herb garden was overgrowing one summer, and the subtle piney notes create an unexpected complexity that guests always notice but can rarely identify. This aromatic touch elevates the salad from everyday to special occasion worthy.
Make Ahead Tips
This salad can be prepared up to 8 hours in advance. The dressing actually helps prevent browning in stone fruits, making this ideal for entertaining. If preparing ahead, add the most delicate fruits like blackberries just before serving to maintain their structure. Store in an airtight container in the refrigerator and gently stir before serving.
Seasonal Variations
Spring Version: Use strawberries, raspberries and early apricots with a touch of mint instead of thyme
Fall Adaptation: Incorporate sliced apples, pears and late plums with a hint of ginger in the dressing
Winter Holiday Edition: Add pomegranate arils, mandarin segments and a sprinkle of crystallized ginger
Serving Suggestions
This versatile fruit salad shines in multiple settings. Serve alongside greek yogurt for breakfast, spoon over pound cake for dessert, or present with a cheese board for an elegant appetizer. For an elevated brunch option, layer the salad in clear glasses with vanilla custard or mascarpone for a stunning parfait presentation.
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This fruit salad captures the essence of summer and works beautifully for any occasion, from casual brunches to elegant dinner parties.
Frequently Asked Questions
- → Can I use frozen fruit instead of fresh?
Yes, but fresh fruit is recommended for the best texture and flavor. If using frozen fruit, thaw it and drain any excess liquid before preparing.
- → How long can this fruit salad be stored?
Store the salad in an airtight container in the refrigerator for up to 2 days. The fruit may soften over time, but the flavors will remain delicious.
- → Can I substitute the maple syrup?
Absolutely! Use honey, agave nectar, or even simple syrup as a substitute for the maple syrup in the dressing.
- → What other herbs can I use for the dressing?
Fresh mint or basil can be used as alternatives to thyme for a different but equally refreshing flavor.
- → What other fruits can I include?
You can include strawberries, raspberries, or even segments of oranges or grapes for an additional burst of flavor and variety.