I love to make even the simplest dishes a little bit special, and this fruit salad is a great example of that. The orange mint dressing is what takes it from nice to seriously exquisite — orange zest and juice, maple syrup, vanilla, a touch of sumac, and a grassy drizzle of good olive oil. One reader described the dressing as “reminiscent of a creamsicle but so sophisticated,” which is the perfect description. Ready in 20 minutes and just as welcome at a summer brunch as it is after dinner.
For the fruit, I go for a mix of ripe stone fruit. Peaches, nectarines, plums, whatever is in season and plentiful locally, along with nectarous cantaloupe and berries. Raspberries and blueberries are my picks specifically because they’re self-contained and require no chopping, which is a small but real win when you’re pulling this together for a crowd.
The sumac in the dressing is listed as optional but I’d encourage you to seek it out. It has a lemony, tangy quality that gives the dressing a mysterious depth. Folks can’t quite put their finger on what that extra pizazz is, but they love it all the same. A little lemon juice works as a substitute if you can’t find it.
The acid from the orange juice also does practical work here: it keeps the fruit from browning. That said, I find the texture of stone fruit and raspberries suffers if made too far in advance. Up to 5 hours ahead is the sweet spot is the maximum. Keep it covered in the fridge and toss the mint in right before serving. Make this while summer stone fruit is at its peak.
Juicy Summer Fruit Salad (with Orange Mint Dressing)
Ingredients
Salad
- 4 cups chopped cantaloupe (from 1 small cantaloupe)
- 4-5 cups sliced peaches, plums & nectarines (about 6-8 pieces stone fruit total)
- 1 cup raspberries
- 1 cup blueberries
Orange Mint Dressing
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- ½ teaspoon vanilla extract
- ¼ teaspoon sumac, optional
- ¼ teaspoon fine sea salt
- 2 tablespoons finely sliced fresh mint, plus extra for garnish
Notes
- Sumac has a lemony and tangy flavor that complements fruit beautifully. If you can’t find it, a small squeeze of fresh lemon juice is a good substitute. I’d really encourage seeking it out though!
- In the summer, I have lemon thyme in my garden and it also compliments this salad nicely! If you have some in your garden, go for it.
- For my stone fruit, I used a mixture of white nectarines, regular nectarines, regular peaches, and red plums. Use whatever is in season and in abundance to you locally!
Instructions
- In a large bowl, combine the cantaloupe, sliced stone fruit, raspberries, and blueberries.
- Make the dressing. In a medium bowl, whisk together the orange zest, orange juice, maple syrup, olive oil, vanilla, sumac, salt, and mint.
- Pour the dressing over the fruit and toss gently to coat.
- Garnish the summer fruit salad with more sliced mint and serve immediately.
This fruit salad was absolutely incredible! I used “Marigold” plums for the stone fruit. I also doubled the orange mint dressing, which made it even more flavorful. This was a hit, and I’m definitely going to make it again!
So grateful this recipe came out on Saturday while I was planning a menu for a cookout, I made it that same day! This recipe was a huge hit with our guests, kids and adults alike. Every fruit salad I make from now on will have this dressing! It was reminiscent of a creamsicle (orange and vanilla) but so sophisticated. I didn’t have all the various fruits in the recipe (we had watermelon and cantaloupe) and it was still incredible, due to the delightful dressing. Will make again!
Should also note that I didn’t have the sumac so I added a little lemon :)
It’s a Yaaaaaaas for me! The sumac; though optional, gives this salad that next level allure. I loved that my guests loved this salad and couldn’t put their finger on that extra pizazz !
Thank you for a delicious twist on a summer salad.
Love it!
Wow!!! This is the best fruit salad I’ve ever tasted. Sumac noted as “optional” by Laura but I highly recommend adding this spice to your pantry and this fruit salad. Luckily my daughter had sumac I borrowed for this recipe and “borrowed” some extra to keep for myself. Bring this to your next summer potluck and you’ll be bringing home an empty container. Once again, Laura, you’ve gone another winning recipe.
This was really good. I made it in advance for a picnic and I honestly thought it got better after a few hours. I had sumac I hand and it was a lovely touch. The mint is everything.
What an incredible notion for a summer salad! The vibrant colors add to its allure.