Three kinds of fruit make up this easy Summer Fruit Salad, and it's extra delicious thanks to fresh mint and a creamy peach dressing.
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This fresh fruit salad is so simple—made with strawberries, blueberries, and cantaloupe. They're lovely together, especially with lime zest stirred throughout. Serve this perfect summer salad with a sweet, Creamy Peach Dressing.
Why you'll love it
There are only three fruits to prepare for this summer berry and melon salad, and only two of those need cutting. That means the dish comes together quickly.
The Creamy Peach Dressing is what really sets it apart from other homemade fruit salad recipes. Pureed peach with creamy yogurt and cream cheese that gets dolloped on top of the fruit.
Oh, and did I mention the mint? Sliced mint leaves add a pop of color and flavor. Anyone who loves fruit!
Use more fresh strawberries in this cool, no-bake icebox cake!
🔪 How to make Summer Fruit Salad with Creamy Peach Dressing
Step 1: Cut the cantaloupe
Slice cantaloupe away from the rind and into small cubes. Add them to a large bowl.
Step 2: Cut the strawberries
Slice the strawberries into small pieces. Add them to the bowl.
Step 3: Add the blueberries and lime zest
Add the whole blueberries to the bowl along with the zest of one lime. Gently stir everything together.
Step 4: Make the creamy fruit salad dressing
Puree fresh peaches in a blender or mini-chopper until smooth. Mix this with cream cheese, yogurt, and confectioner's sugar.
Step 5: Serve the fruit salad
Slice the mint leaves. Serve bowls of fruit salad with a dollop of peach dressing and mint.
Tips:
- Ripe peaches that are a little soft will blend up the best when making the cream.
- You can cut the melon and strawberries ahead of time. I like to toss the fruit salad together shortly before serving so the fruits look and taste fresh with individual flavors still distinct.
FAQs
You can store the fruit salad covered tightly for 2-3 days in the fridge.
They may have pesticides, bugs, and dirt so yes, let's wash them. Here's how:
* On the day you're planning to use them gently rinse the blueberries and strawberries in a strainer under cold water. Shake off the excess water.
* Spread the berries onto a baking sheet lined with a clean dish towel, then let them air-dry. Occasionally roll the berries around with your fingers so they dry all over.
Yes! Make the dressing the day before you plan to use it and keep it covered in the fridge.
The recipe is below! And here are a few more ways to take advantage of fresh fruit:
💬 How do you like this fruit salad? Leave a comment below.
📖 Recipe
Summer Fruit Salad with Creamy Peach Dressing
Ingredients
- 3½ pounds cantaloupe (will yield about 5 cups of cut cantaloupe)
- 16 ounces fresh whole strawberries, washed and dried
- 2 pints fresh blueberries, washed and dried
- Zest from 1 lime
- 2 peaches, ripe
- 12 ounces vanilla nonfat yogurt
- 4 ounces low-fat cream cheese (Neufchatel), softened
- 6 tablespoons confectioner's sugar
- Mint leaves
Instructions
Make the fruit salad:
- Have ready a medium-large serving bowl for the fruit.
- Cut the cantaloupe in half and scoop out the seeds. Cut the melon away from the rind, and then into small cubes. Add the melon cubes to the bowl
- Use a huller to remove the tops from the strawberries. Slice the strawberries into small chunks with a sharp knife and add them to the bowl.
- Add the blueberries to the bowl. Use a zester or microplane to zest the lime into the bowl. Use a large spoon to gently mix everything together.
Make the peach dressing:
- Peel the peaches with a vegetable peeler. Use a paring knife to cut the flesh away from the pits. Place the peach flesh in a mini chopper or food processor and puree until the peaches are completely liquefied and smooth.
- Add the puree to the bowl of a stand mixer fitted with the whisk attachment. Add in the softened cream cheese, yogurt and sugar. Whisk everything on high until all the cream cheese lumps are gone and the sauce is very smooth.
Assemble the dessert:
- For individual servings, ladle fruit salad into small serving bowls. Top each with a dollop of creamy peach dressing.
- Slice the mint leaves into ribbons: stack the leaves on top of each other, roll them starting at the long side into a tight cylinder, then use a sharp knife to slice through several times. Top each bowl with several ribbons of mint.
To let guests serve themselves:
- Place the large bowl of fruit salad next to a small bowl of creamy peach dressing, along with a stack of bowls.
- Have guests ladle their own salad and cream, and then garnish with chopped mint.
- Makes about 6-8 servings.
Notes
Tips:
- Ripe peaches that are a little soft will blend up the best when making the cream.
- You can cut the melon and strawberries ahead of time. I like to toss the fruit salad together shortly before serving so the fruits look and taste fresh with individual flavors still distinct.
Trish
Saw this while camping in VT & with the fresh fruit, a very light dessert.
Have not tried it yet.
Nancy Mock
Hey Trish! I hope you’ll get to try this one, a fresh fruit dessert like this would be great to take camping. Keep me posted!