Blueberry, Strawberry & Cantaloupe Fruit Salad with Sweet Peach Cream

Course: Breakfast, Dessert, Salad, Summer Dessert
Cuisine: Summer, Sweet
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 376kcal
Author: Nancy Mock
This is an easy fruit salad with three kinds of fruit plus a creamy dessert sauce featuring fresh peach, yogurt and cream cheese!
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  • 3.5 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


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 cream:

  • 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 sweet peach cream.
  • To chiffonade-cut the mint leaves, stack the leaves on top of each other. Roll them starting at the long side into a tight cylinder. Use a sharp knife to slice through the cylinder several times, creating ribbons. Top each serving dish with several ribbons of mint.
  • For a buffet-style gathering, place the bowl of fruit salad next to a small bowl of the sweet peach cream and a stack of dessert dishes. Have guests ladle their own salad and cream, and have the ribbons of mint on a small dish to top the desserts.
  • Makes about 6-8 servings.


  • 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.
  • Here's how to wash the berries without them turn to mush: 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. Gently pat the berries with the edges of the towel, then let them air-dry. Occasionally roll the berries around with your fingers so they dry all over. You can even point a fan at the tray or have it near a breezy window.
  • Keep the fruit salad covered tightly for 2-3 days in the fridge.
  • The Sweet Peach Cream can be made the day before and kept covered in the fridge.


Calories: 376kcal | Carbohydrates: 73g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 239mg | Potassium: 1183mg | Fiber: 8g | Sugar: 61g | Vitamin A: 9415IU | Vitamin C: 160.1mg | Calcium: 104mg | Iron: 1.5mg
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