Summer Fruit Salad With Mint And Almonds Recipe

There’s nothing quite like the refreshing burst of flavor that comes from a bowl of Summer Fruit Salad with Mint and Almonds. Juicy seasonal fruits mingle with fragrant mint and crunchy almonds, creating a colorful, vibrant dish that’s as beautiful as it is delicious.

I first whipped this up for a last-minute backyard BBQ, hoping to use up some peaches and berries. To my surprise, it completely stole the show—guests kept asking for the recipe between bites! It’s now my go-to for picnics, potlucks, and lazy Sunday brunches.

Whether you’re looking for a light and healthy side, a make-ahead brunch option, or simply a way to enjoy the bounty of summer produce, this fruit salad checks every box. Let’s dive in!

Why You’ll Love This Summer Fruit Salad With Mint And Almonds

Get ready to fall head over heels for this bright, refreshing fruit salad. It’s not only easy on the eyes—it’s a total crowd-pleaser that delivers on flavor, texture, and convenience.

It’s incredibly quick to make. This entire dish comes together in under 15 minutes. No baking, no boiling—just a bit of chopping and tossing, and you're ready to go.

Perfect for warm weather gatherings. This salad is light, hydrating, and not overly sweet. It pairs beautifully with grilled meats or sandwiches and is always the first bowl to empty at a summer party.

Budget- and pantry-friendly. It makes the most of in-season fruits like berries, melons, and peaches—items that are often on sale or overflowing at farmers markets this time of year. And the almonds? You probably already have them on hand.

Naturally gluten-free and dairy-free. With just fruits, herbs, and nuts, this dish is naturally suited for a wide variety of diets. You can even make it vegan-friendly with a small tweak to the honey (just use maple syrup or agave instead).

Serve it chilled for a crisp, refreshing finish to any meal—or eat it right from the mixing bowl like I often do. Now let’s take a look at what makes this salad shine.

Ingredients Notes

The beauty of this Summer Fruit Salad with Mint and Almonds lies in the quality and harmony of its ingredients. Choose ripe, in-season fruits for the most flavor and vibrant color.

Fresh strawberries bring a tart-sweet pop and gorgeous ruby red color to the bowl. Look for firm berries with bright green tops and no signs of bruising. Slice them just before mixing to preserve their texture and prevent them from bleeding too much into the other fruits.

Peaches or nectarines add lusciousness and a subtle floral sweetness. I prefer white peaches when available for their extra juiciness, but yellow peaches or nectarines work beautifully. Leave the skin on for color and fiber, but be sure to slice thinly for even distribution.

Blueberries and blackberries lend a deep, juicy contrast in both color and flavor. These berries hold up well in salads and don’t get mushy as quickly as raspberries, making them ideal for make-ahead versions.

Fresh mint leaves are the magic ingredient here. They turn a simple fruit bowl into something sophisticated and herbaceous. Gently tear the leaves or chiffonade them for an elegant look—and add them just before serving for the brightest flavor.

Toasted sliced almonds add the perfect crunch and a slightly nutty undertone that balances the sweetness of the fruit. Toast them lightly in a dry pan for 3-5 minutes to enhance their aroma. If you're feeling fancy, a sprinkle of slivered pistachios also works well.

As for equipment, all you need is a sharp knife, a cutting board, and a large bowl for tossing everything together. A microplane is helpful if you want to add a little citrus zest for extra zing.

How To Make This Summer Fruit Salad With Mint And Almonds

Creating this fruit salad is as easy as it is satisfying. Follow these simple steps for a fresh, fuss-free summer dish.

Start by preparing your fruit. Wash all the berries under cool running water and pat them dry gently with a paper towel. Hull the strawberries and slice them lengthwise. Cut the peaches into thin wedges, removing the pits, and check that the blackberries and blueberries are free from stems or leaves.

Next, toast your almonds. Heat a dry skillet over medium-low heat and add the sliced almonds. Stir frequently to avoid burning. They should become golden and fragrant after about 3 minutes. Once done, remove from the pan immediately and set aside to cool.

In a large mixing bowl, combine all the fruit. Add the strawberries, blueberries, blackberries, and peach slices. Gently toss to distribute the colors evenly and avoid bruising the more delicate fruits.

Now it’s time for the flavor boost: the mint and dressing. Chiffonade the mint leaves—stack them, roll them up, and slice into thin ribbons. Add them to the bowl, followed by a drizzle of honey and a squeeze of fresh lime juice. These two additions tie everything together, adding brightness and a touch of sweetness.

Finally, just before serving, sprinkle the toasted almonds on top. If you’re serving the salad later, keep the almonds in a separate container to maintain their crunch.

The entire process takes about 15 minutes, start to finish. Serve it chilled or at room temperature for the best flavor experience.

Storage Options

This salad is best enjoyed fresh, but it can be stored if needed. Place any leftovers in an airtight container and refrigerate for up to 2 days. The berries will begin to soften, but the flavors will continue to meld beautifully.

If you want to make this ahead of time, prepare all the fruit and refrigerate it without the mint and almonds. Add those just before serving for the best texture and brightness.

Avoid freezing this salad—the fruit will lose its texture and become mushy upon thawing.

To re-energize leftovers, add a splash of citrus juice and a few fresh mint leaves before serving again.

Variations and Substitutions

This recipe is wonderfully flexible, and you can easily make it your own based on what's in your kitchen or at the market.

Swap out fruits based on the season or what you love. Chopped mango, pineapple, or kiwi can bring a tropical twist. In the fall, try a version with apples, grapes, and pomegranate arils.

Make it vegan by swapping the honey for maple syrup or agave nectar. Both add sweetness without changing the flavor too much.

If you have nut allergies, you can leave out the almonds or replace them with sunflower seeds or toasted coconut flakes for a similar crunch.

Want more zing? Add a bit of grated lime zest or a splash of orange blossom water for an unexpected aromatic note that complements the fruit beautifully.

Don’t be afraid to get creative! This salad is a blank canvas for whatever fruit, herbs, or garnishes you have on hand.

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