The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.
For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly Popsicle Recipes while you’re here.
I don’t know about you, but me and my family are all about fresh fruit in the summertime. We’ll take any excuse to add fresh strawberries, juicy peaches, or ruby red cherries to almost anything we eat, like these Strawberry Rolls or this Cherry Galette!
This fruit salad is an incredibly easy side dish or breakfast made with glistening berries, kiwi, cherries, peaches, and mint leaves. The simple agave and lime dressing is the perfect finishing touch and balances the fruit’s tart and sweet flavors beautifully. Treat yourself to a scoop for breakfast or dessert, with your favorite summer mains, or whenever you’re craving a sweet and healthy snack.
Why this is the best fruit salad recipe
- Tastes like summer – This simple summer fruit salad is made with the best fruit summer has to offer, like fresh berries, cherries, peaches, and kiwi!
- The best dressing – A simple 3-ingredient agave lime dressing balances every bite with its sweet-zesty flavors.
- Always quick and easy! Slice the fruit, toss it in the dressing, and enjoy. It’s the easiest breakfast, side dish, or dessert you can enjoy all summer long.
Variations
There are no rules when it comes to fruit salad recipes, so feel free to make this version your own! You can use your favorite fruits, use what you already have in the fridge, or add any of these suggestions:
- More stone fruit – Turn this into a stone fruit salad by swapping some of the berries for more stone fruits, AKA any fruit with a pit or “stone” in the middle. Apricots, nectarines, or plums would all be delicious! Check out this list of stone fruits from AllRecipes for even more ideas.
- Add pears or apples – Diced green or red Anjou pears and Honeycrisp apples will give this salad a tart and crunchy bite.
- Add melon – Like watermelon, cantaloupe, or honeydew!
- For a tropical twist – Mix in diced mango, pineapple, or bananas.
- Instead of kiwi – Use green or purple grapes.
- Creamy vegan fruit salad – Stir 2 or 3 dollops of vegan yogurt or vegan Cool Whip with the lime agave dressing for a creamy twist.
- Use lemons – Feel free to swap the limes for lemons in the dressing.
Frequently asked questions
You can technically make a fruit salad with frozen fruit, but I don’t recommend it. Frozen fruit becomes soggy and watery after it thaws, making your salad very messy with unbalanced flavors. Instead, save the frozen fruit for a fruit smoothie or a fruit crumble.
Summer side dishes don’t get better than this summer fruit salad! It adds a sweet, tart, and juicy bite alongside other classic summer dishes, like veggie burgers, BBQ tempeh ribs, grilled vegan kebabs, and watermelon arugula salad.
Or, if you’d rather enjoy it for breakfast, pair it with non-dairy yogurt and homemade granola for an easy vegan fruit parfait. Any leftovers would be really tasty served on top of vegan pancakes or waffles!
Yes, you can prepare the salad 1 day before serving. Slice and chop the fruits and store them in separate airtight containers in the fridge. When it’s time to eat, toss the fruit with the dressing and serve.
The leftover fruit salad will stay fresh for about 3 days when stored in an airtight container in the fridge. Any longer and the fruit will start to soften and make the salad soggy and watery.
Fruit Salad
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1 cup blueberries
- 1/2 cup raspberries
- 2 peaches, sliced or mango
- 3/4 cup cherries, pitted and halved
- 4 kiwis, peeled and chopped
- 1/4 cup chopped fresh mint optional
Dressing
- 1/4 cup agave or pure maple syrup
- zest of 2 limes about 2 teaspoons
- 2 tablespoons fresh lime juice
Instructions
- Add all fruit and mint to a large bowl.
- Whisk the dressing ingredients in a small bowl, then pour over the fruit and toss to coat.
- Serve immediately. Fruit salad will keep in the refrigerator for 3 days or so. You can also chop the fruit 1 day in advance, then make the dressing and toss right before serving.
Notes
- Feel free to switch up the fruits depending on what you have and like.
- You can add a few dollops of vegan yogurt or vegan cool whip topping for a creamy twist.
Nora, this is the best salad. I made it twice. The mint , agave and lime combination is perfect. The kiwi gives it a great color contrast. The only change I made is I replaced peach with watermelon. I brought it for potluck to my Hispanic church, and a common version of Hispanic fruit salad that we make is with condensed milk which I didn’t want to use, so this was a great vegan alternative. Everyone really liked it. It’s also not overwhelmingly sweet, so I love that. Wish I took a pic, but no need cuz it comes out looking exactly like yours. Thank you!
You are welcome, Josselyn! Your fruit salad sounds colorful and amazing! I’m so glad it was a hit with everyone! Thanks for taking time to share your awesome feedback and review! Happy cooking!
Le bois de chauffage est une option économique pour se chauffer.
what kind of mint do you use? I planted what I think is just regular mint – grows low to the ground- and it tastes quite bitter. The spearmint which is tall tastes better.
I believe I usually use spearmint for cooking; I think it’s what’s available at the store. It’s not very bitter.