Summer Fruit Salad with Minty Lime Dressing


Whew! It’s been a crazy couple months! Summer is normally a bit overloaded, but this summer is even crazier than usual. We went on a trip to Indonesia and that trip was bookended by weddings, friends in town, and several important meetings for Matthew. We’re off again this weekend to a wedding in Austin and are excited to see Texas family.

In the midst of the craziness, I’ve still been cooking and especially enjoying summer fruit! Have you had any peaches yet? They are to die for! I haven’t been able to get enough peaches or blueberries and I’m hoping to visit a blueberry farm to pick my own in the next couple weeks. Growing up, every summer we would drive to Tyler, Texas to pick blueberries. After picking pounds and pounds in the hot summer sun, we’d go to a nearby state park for a picnic and swimming. When we got home, my mom would make blueberry muffins, blueberry pancakes, and freeze lots of the fresh blueberries for later use. I love those summer memories!

Today, I’m sharing an easy summer fruit salad that is refreshing and a little out of the ordinary. It’s great on it’s own or paired with Greek yogurt for breakfast or with ice cream for dessert. I definitely recommend eating this the day you make it as berries don’t like to be wet for long and this salad had a sweet dressing with a little extra zing.

Happy cooking and happy summer!


Summer Fruit Salad with Minty Lime Dressing


4 small, ripe peaches or 2 large, ripe peaches, slice
1 cup sliced strawberries
1/2 cup sliced raspberries
1 cup blueberries
1/4 cup walnuts, toasted
2 Tablespoons water
1 Teaspoon honey
1 Teaspoon lime zest
2 Tablespoons fresh lime juice
12 mint leaves, finely chopped

to make

Wash your fruit and slice peaches and strawberries. Place all fruit in a bowl.
In a small jar or bowl, combine water, honey, lime zest and juice, and finely chopped mint leaves. Pour over fruit and stir gently. The dressing will mostly fall to the bottom, but that’s ok. Allow fruit to refrigerate for 30 minutes to soak up the dressing. Before serving, give a stir and top with toasted walnuts. (Don’t add the walnuts too soon or they’ll get soggy)



Minty Green Tea Limeade

Hot summer days call for cold summer drinks. Baton Rouge is the best city in the world, but with greatness comes…extreme heat. And humidity. Which, if you didn’t know, humidity is the perfect environment for growing things, so I just imagine that I’m actually in the tropics. It all makes sense!

Anyways, I think we can all agree that an afternoon cold drink is a must in the summertime. I used to be a chronic sonic stopper, consuming gallons of diet coke. But since most days I don’t want to melt my insides, I’m moving over from the dark side and enjoying iced minty green tea limeade. Don’t let the long name mislead you, it’s quite simple to make! Enjoy!

Oh and if you’re lucky enough to live in tropical Louisiana, you can grow your own mint!


Iced Minty Green Tea Limeade
(From yours truly!)

You need:

4 cups + 2 cups of water
4 green tea bags
10ish mint leaves
1/2 cup lime juice (juice of about 3 limes)
1/2 cup agave nectar

To make:

Bring four cups of water to boil, remove from heat and add tea bags and mint leaves. Allow to steep for 5 minutes. Remove tea bags. Add agave. Add two cups of cold water and lime juice. Allow tea to sit for about 15 minutes to slightly cool. Pour into a pitcher, with a strainer overtop so as to catch the mint leaves and lime pulp. Place pitcher in the refrigerated to cool. Serve over ice!