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This honey lime basil peach fruit salad is the ultimate celebration of summer’s freshest flavors. Juicy peaches are tossed together with colorful berries and pomegranate seeds then finished with a drizzle of honey and a squeeze of lime. There is something so nostalgic about making this for family gatherings on warm evenings — my kids always hover by the fridge hoping for leftovers.
I whipped this up for a last minute barbecue last August and now it is my most requested dish for family get togethers. Each spoonful reminds me of that first bright evening when everyone went back for seconds.
Ingredients
- Yellow peaches: choose ripe but still firm fruit for the best texture
- Blackberries: these add rich sweetness and a deep color
- Blueberries: look for plump berries with a blue bloom for maximum freshness
- Pomegranate seeds: these bring a lovely crunch and tart taste
- Fresh basil leaves: slice into ribbons for a pop of herbal freshness
- Honey: just the right hint of sweetness use a floral variety if you have it
- Lime juice: gives a citrusy contrast to the honey and fruit
Step-by-Step Instructions
- Prepare the Fruit:
- Gently wash peaches blueberries and blackberries. Slice peaches into even thin wedges. Pat berries dry with a towel to prevent excess moisture
- Mix the Fruit:
- In a large salad bowl layer the peach slices blackberries blueberries and pomegranate seeds. This avoids squishing delicate fruit by over mixing later
- Add the Basil:
- Stack basil leaves roll tightly then slice into thin ribbons. Scatter over the top of the fruit for best distribution of flavor and color
- Dress the Salad:
- Drizzle honey evenly over the fruit using a small spoon. Squeeze fresh lime juice right on top. Begin with one teaspoon honey and half a lime then adjust to taste
- Toss and Serve:
- Gently toss the salad with tongs from the bottom up so all fruit is coated but not crushed. Serve right away for the freshest flavor or chill for up to two hours
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Fresh basil is always my favorite ingredient here Every time I snip some from my little kitchen pot for this salad I remember my son’s first summer helping me plant herbs After that every bowl of fruit salad reminds me of his sticky little hands and proud smile
Storage Tips
Keep the salad fresh by storing it in an airtight container in the refrigerator It stays at its best for two days and can last up to four if you drain off any extra juice before storing If making ahead wait to add the basil until just before serving
Ingredient Substitutions
If you do not have pomegranate seeds you can use chopped kiwi or ripe mango for another burst of color Strawberries or raspberries can stand in for either berry and mint leaves offer a fresh twist if basil is not available
Serving Suggestions
Pile this fruit salad into clear glasses for pretty parfaits or pair it with Greek yogurt for an easy breakfast It is a great topper for pancakes or waffles and shines on any summer picnic table
Cultural History
Fruit salads like this have popped up at potlucks and backyard parties in my family for as long as I can remember Using basil and honey gives a modern twist to a dish that is truly a summer staple all over the world
Frequently Asked Questions
- → Can I prepare this fruit salad ahead of time?
Yes, you can mix the fruits up to a day in advance, but add the basil ribbons just before serving to keep them fresh and green.
- → What other fruits work well in this salad?
Strawberries, kiwi, or raspberries can be added or substituted based on what's seasonal or available.
- → How should I store leftovers?
Keep the salad in an airtight container in the refrigerator. It stays fresh for 2-4 days.
- → Can I use frozen fruit instead of fresh?
It's best to use fresh fruit for optimal texture, but thawed frozen fruit can work if drained well.
- → Is there a substitute for honey?
Maple syrup or agave can be used instead of honey to suit your taste or dietary needs.
- → How can I enhance the flavor?
Try adding a pinch of sea salt or a sprinkle of lemon zest for extra zing.