Summer Fruit Salad with Creamy Peach Sauce

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Three kinds of fruit make up this easy Summer Fruit Salad, and it's extra delicious thanks to fresh mint and a creamy peach sauce.

Prep Time35

Total Time35

Course: Breakfast, Brunch, Dessert, Salad, Summer Dessert

Cuisine: American

Servings: servings

Calories: 376kcal

Have ready a medium-large serving bowl for the fruit.
Cut the 3½ pounds 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 16 ounces fresh whole strawberries, washed and dried. Slice the strawberries into small chunks with a sharp knife and add them to the bowl.
Add the 2 pints fresh blueberries, washed and dried to the bowl. Use a zester or microplane to get the Zest from 1 lime into the bowl. Use a large spoon to gently mix everything together.

Peel the 2 peaches, ripe 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 12 ounces vanilla nonfat yogurt, 4 ounces low-fat cream cheese, softened, and 6 tablespoons confectioners' sugar. Whisk everything on high until all the cream cheese lumps are gone and the sauce is very smooth.

For individual servings, ladle fruit salad into small serving bowls. Top each with a dollop of creamy peach sauce.
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.

Place the large bowl of fruit salad next to a small bowl of creamy peach sauce, along with a stack of bowls.
Have guests ladle their own salad and sauce, and then garnish with chopped mint.
Makes about 6-8 servings.

Ripe peaches that are a little soft will blend up the best when making the sauce.
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.