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
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)