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+ servings
Honey Lime Basil Peach Fruit Salad

Honey Lime Basil Peach Fruit Salad for a Refreshing Twist

A vibrant and refreshing Honey Lime Basil Peach Fruit Salad perfect for summer gatherings.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 88

Ingredients
  

For the Fruit
  • 4 large ripe yellow peaches nectarines or apricots can be substituted
  • 1 cup blackberries raspberries can be used instead
  • 1 cup blueberries can be omitted if unavailable
  • 1 medium pomegranate chopped apples can substitute for crunch
For the Dressing
  • 3 tablespoons honey maple syrup, agave syrup, or stevia can substitute
For the Freshness
  • 10 leaves large basil leaves mint can be used as a substitute

Equipment

  • Large Bowl
  • Cutting board
  • Sharp Knife
  • colander
  • Small bowl
  • Whisk

Method
 

Preparation Steps
  1. Gather all the fresh ingredients needed for your Honey Lime Basil Peach Fruit Salad, including ripe peaches, blackberries, blueberries, pomegranate seeds, honey, lime, and basil.
  2. Slice the peaches into wedges or cubes and place them in a large bowl.
  3. Rinse the blackberries and blueberries gently under cold water and let them dry before adding them to the bowl.
  4. Cut the pomegranate in half and tap the back to release the seeds, mixing them with the other fruits.
  5. In a small bowl, whisk together honey and the juice of half a lime until well blended.
  6. Drizzle the honey-lime dressing over the prepared fruits and add the torn basil leaves.
  7. Toss the fruit mixture gently to coat all ingredients with the dressing.
  8. Serve immediately or refrigerate until ready to serve, adding basil just before serving.

Nutrition

Serving: 1cupCalories: 88kcalCarbohydrates: 22gProtein: 1gSodium: 1mgPotassium: 154mgFiber: 3gSugar: 12gVitamin A: 500IUVitamin C: 15mgCalcium: 15mgIron: 0.3mg

Notes

Use fresh and ripe fruits for optimal flavor. This salad is best enjoyed fresh and should be consumed within a few days for maximum freshness.

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