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Peach Fruit Salad

Peach fruit salad with ripe golden peach slices, jewel-bright berries, and a honey-lime mint dressing that coats every piece. A no-cook summer fruit salad that glistens after a quick chill.
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Prep Time 15 minutes
chilling 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Fruit
  • 5 ripe peaches pitted and sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup strawberries hulled and sliced
  • 1 cup watermelon cubed
Honey-lime dressing
  • 3 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 0.25 tsp vanilla extract
Garnish
  • 1 fresh mint leaves for garnish

Equipment

  • 1 large serving bowl
  • 1 whisk

Method
 

Prep and assemble
  1. Slice the peaches and add them to a large serving bowl along with the blueberries, raspberries, strawberries, and watermelon. Mix just enough to distribute the fruit evenly.
  2. Whisk together the honey, lime juice, lime zest, and vanilla until smooth. The dressing should look glossy and pourable.
  3. Drizzle the honey-lime dressing over the fruit and toss gently until every piece is coated. Stop when the fruit is evenly glossed to avoid crushing.
  4. Taste and add more honey or lime juice as desired. Adjust a little at a time so the fruit stays balanced.
Chill and serve
  1. Refrigerate the fruit salad for 20 minutes before serving. Keep it covered so the surface stays fresh.
  2. Garnish with fresh mint leaves just before serving. Scatter lightly for a bright, clean finish.

Notes

Pro tip: choose peaches that give slightly to gentle pressure so the slices stay juicy after tossing. Store covered in the refrigerator up to 2 days; for best texture, garnish with mint right before serving. Freezing is not recommended because berries and melon soften when thawed. For a lower-sugar option, replace honey with a honey alternative or use a reduced amount and add extra lime juice for brightness.