Ready in 20 minutes, this colourful cantaloupe, stone fruit, and berry combination is the perfect easy summer fruit salad. It’s made extra special with a fresh orange and mint dressing, and requires only some light chopping and whisking. Filled with luscious and ripe peaches, nectarines, plums, juicy melon, tart berries, hints of vanilla, and a drizzle of maple syrup, this refreshing salad is ideal for summer brunches or as a light dessert.
I love to make even the simplest dishes a little bit special and unique. With this fruit salad, I opt for extra juicy and ripe stone fruit (a mix is ideal), nectarous cantaloupe, and tangy little pops of berries. I make a light dressing for this fruity union to lift up and compliment all of the in-season flavours going on. This fruit salad dessert is extra nice for a breakfast or brunch get-together.
Summer Fruit Salad Ingredients
- Sliced stone fruit like peaches, nectarines, plums, and apricots. Use what’s in season and plentiful in your area.
- Diced cantaloupe is floral, tender, and honestly ambrosial when perfectly ripe.
- Raspberries and blueberries: I like to use self-contained berries that require no chopping.
- Orange mint summer fruit salad dressing is what takes your fruit salad from nice to ✨exquisite✨. I whisk together orange zest and juice, maple syrup, vanilla, sumac (tangy and lemony), fine salt, and a touch of grassy olive oil.
To keep fruit from turning brown in a salad, using a dressing like I do here really helps! The acid from the orange juice keeps things from getting discoloured. I do find that the texture of the stone fruit and raspberries suffer if made far in advance. You could make this up to 5 hours ahead of time and toss the mint in right before serving. Keep it covered in the fridge if you do this!
Colourful 20-Minute Summer Fruit Salad (with Orange Mint Dressing)
- 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
- Sumac has a lemony/tangy flavour that compliments fruit really well. You can leave it out if you don’t have it on hand 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!
- The acid in the dressing helps to prevent any browning, but I do find that the texture of the stone fruit and raspberries suffer if made far in advance. I’d say you could make this up to 5 hours ahead of time and just toss the mint in right before you serve.
- 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.