Description
This vibrant Peach Fruit Salad features juicy summer peaches, fresh berries, grapes, and kiwi tossed in a light honey-lime dressing. Perfect for parties, gatherings, and celebrations, it’s ready in just 20 minutes and stays fresh for hours. Naturally healthy, gluten-free, and vegan, this stunning salad feeds crowds and impresses every guest.
Ingredients
For the Fruit Salad:
4 large ripe peaches (about 2 pounds), sliced
2 cups fresh strawberries, hulled and quartered
2 cups fresh blueberries
2 cups seedless red grapes, halved if large
1 cup fresh raspberries
2 kiwis, peeled and diced
For the Honey-Lime Dressing:
3 tablespoons honey, warmed slightly
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon lime zest
1/4 teaspoon vanilla extract
Pinch of salt
Optional Garnishes:
Fresh mint leaves, torn
2 tablespoons toasted coconut flakes
2 tablespoons chopped pistachios or almonds
Pomegranate arils
Instructions
1. Wash all fruit thoroughly under cold running water and pat completely dry with clean kitchen towels.
2. Make dressing first: Warm honey slightly (10 seconds in microwave), then whisk together with lime juice, lemon juice, lime zest, vanilla extract, and pinch of salt in small bowl. Set aside.
3. Prepare peaches: Cut around pit from stem to bottom, twist halves apart, remove pit, and slice into 1/2-inch wedges. Cut wedges into bite-sized pieces.
4. Toss peach pieces immediately with 1 tablespoon of the prepared dressing to prevent browning.
5. Hull strawberries and cut into quarters. Leave blueberries and raspberries whole.
6. Halve grapes if they’re very large.
7. Peel and dice kiwis into half-moon slices.
8. In large serving bowl, layer fruit starting with firmer varieties: add grapes and kiwi to bottom.
9. Add peach pieces next as middle layer.
10. Top with delicate berries: strawberries, blueberries, and raspberries.
11. Drizzle remaining honey-lime dressing evenly over all fruit.
12. Using large spoon, gently fold fruit together to distribute dressing – don’t stir vigorously to avoid crushing berries.
13. Taste and adjust: add more honey if not sweet enough, or more lime juice if flavors taste flat.
14. Cover with plastic wrap pressed directly onto surface and refrigerate for at least 30 minutes to allow flavors to meld.
15. Just before serving, toss gently to redistribute dressing that settled to bottom.
16. Add optional garnishes: torn fresh mint leaves, toasted coconut, chopped nuts, or pomegranate arils.
17. Serve immediately while cold, or keep chilled by placing serving bowl over larger bowl filled with ice for outdoor parties.
Notes
Choose peaches that yield slightly to gentle pressure and smell sweet at stem end for best flavor.
Dry all fruit thoroughly after washing – excess water dilutes dressing and makes salad watery.
Cut fruit into similar-sized pieces for uniform appearance and even dressing distribution.
Don’t cut peaches more than 2-3 hours before serving to prevent excessive browning.
Citrus juice in dressing prevents fruit oxidation and keeps colors bright.
Make dressing up to 2 days ahead and refrigerate for convenient advance prep.
Cut firmer fruits (grapes, kiwi, melon if adding) up to 1 day ahead, but add peaches and berries closer to serving time.
Store leftover salad refrigerated up to 2 days, though texture is best within 24 hours.
Expect some juice accumulation with leftovers – drain before serving or use juice in smoothies.
This recipe easily doubles or triples for large gatherings.
Customize with seasonal fruit – substitute or add mango, pineapple, watermelon, or mandarin oranges.
For kids’ version, increase honey slightly and skip mint garnish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 19g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
Keywords: fruit salad, peach salad, summer salad, party fruit salad, healthy dessert