Peach Berry Fruit Salad Recipe

I’m sharing my Peach Berry Fruit Salad, a new entry among Peach Salad Recipes that highlights ripe peaches, mixed berries, a splash of citrus, and a hint of fresh herbs to pique your curiosity.

I keep coming back to this Peach Berry Fruit Salad because the ripe peaches and bright blueberries do something unexpectedly electric. I’m not trying to be dramatic but each bite flips between sweet and tart and makes me rethink all those Peach Salad Recipes that stick to the same old syrupy idea.

Call it a small obsession, call it curiosity, either way I keep finding excuses to serve it. This Berry Fruit Salad feels fresh without trying too hard, like a secret you only tell friends.

Trust me, you’ll want to taste it even if you think you know fruit salad.

Ingredients

Ingredient Quantities

• 4 ripe peaches (about 1 1/2 lb), sliced
• 2 cups strawberries, hulled and halved
• 1 cup blueberries
• 1 cup raspberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh mint leaves
• 1 teaspoon pure vanilla extract (optional)
• pinch of fine sea salt
• zest of 1 lime (optional)

How to Make this

1. Prep the fruit: slice 4 ripe peaches (about 1 1/2 lb), hull and halve 2 cups strawberries, measure 1 cup blueberries and 1 cup raspberries, then put everything in a large bowl.

2. Prevent browning and add flavor: toss the peach slices with 1 tablespoon fresh lime juice and 1 tablespoon fresh lemon juice so they don’t go brown and start to soften.

3. Make the dressing: in a small bowl whisk together 2 tablespoons honey or maple syrup, the remaining lime and lemon juice if any, 1 teaspoon pure vanilla extract (optional), a pinch of fine sea salt and the zest of 1 lime if using.

4. Combine: pour the dressing over the peaches and berries and gently toss to coat, try not to mash the berries.

5. Macerate: let the salad sit in the fridge 10 to 20 minutes so the fruit releases its juices and the flavors marry, but don’t leave it too long or the raspberries will fall apart.

6. Brighten it up: fold in 2 tablespoons chopped fresh mint leaves just before serving so the mint stays bright.

7. Taste and tweak: taste the salad and add more honey or maple syrup if you want it sweeter, or a little extra lime juice if you want it brighter.

8. Serving tips: serve chilled, spooning any sweet juices from the bottom over the fruit, it’s great with yogurt or over greens for a peach salad twist.

9. Hacks and quick fixes: if peaches are hard let them come to room temp for best flavor, to peel peaches quickly blanch 15 to 30 seconds in boiling water then plunge into ice water, and hull strawberries with a straw for speed.

Equipment Needed

1. Cutting board
2. Paring knife or small chef’s knife
3. Large mixing bowl
4. Small bowl for the dressing
5. Measuring cups and measuring spoons
6. Microplane zester or fine grater
7. Citrus juicer or reamer (or just a fork)
8. Whisk or fork and a rubber spatula or wooden spoon for gentle tossing
9. Colander or salad spinner for rinsing berries
10. Airtight container or plastic wrap for chilling in the fridge

FAQ

Peach Berry Fruit Salad Recipe Substitutions and Variations

• Peaches: swap with nectarines (same texture, just no fuzz), or use 2 ripe mangoes for a tropical twist, or 1 1/2 lb canned peaches (drained) if fresh aren’t available.
• Honey or maple syrup: use agave nectar, simple syrup, or date syrup in the same amount, it’s sweeter so taste and adjust if needed.
• Fresh lime or lemon juice: replace with fresh orange juice for milder sweetness, or 1 tablespoon apple cider vinegar diluted with 1 tablespoon water for brightness.
• Chopped fresh mint: substitute chopped basil for a sweet, peppery note, or cilantro for a more herbaceous pop, or just skip the herbs if you prefer.

Pro Tips

1) If your peaches are rock hard, toss them in a paper bag with a ripe banana for a day to speed ripening, or just let them come to room temp for a few hours so they taste sweeter. Use a serrated knife when slicing or you’ll squish them.

2) Wanna peel peaches fast? Drop them in boiling water 15 to 30 seconds then straight into ice water, the skins slip right off. But if the skins are thin dont bother, they add color and texture.

3) Don’t overmacerate. Ten to twenty minutes is enough for the fruit to loosen up and make a syrup, any longer and delicate raspberries turn to mush. Taste before you add more sweetener, and tweak with extra lime for brightness if it feels flat.

4) Add the chopped mint and any soft berries right before serving so they stay fresh and vibrant. Leftovers keep a day or two in the fridge but will be softer, and they make an awesome quick smoothie base if they’ve lost their crunch.