Summer Fruit Salad
with vanilla, herbs, and pink peppercorns
hi!
it’s Monday and its august. which means 1) you’re likely trying to start out the week on a healthy note and 2) we are in the absolute prime season for very ripe and very delicious fruit.
honestly, I feel like people stopped making fruit salads for some reason, and I think we need to bring them back. they’re delicious, healthy, and highly customizable. this fruit salad uses some peak summer fruits, but feel free to add or swap as needed. the “dressing” is phenomenal, but you may need to go out of your way for 1 (or 2) of the ingredients, but I promise its worth it!
yes, there is edible gold glitter on this salad. no, you do not need to use that as I am assuming most of you don’t already own it lol. it’s just for fun and adds no flavor or anything, so don’t worry if you don’t want to add that!
the fruits: for this salad, I used ripe peaches, strawberries, and blueberries. however, you could totally add or swap with other ripe fruits like mangos, plums, nectarines, blackberries, raspberries, watermelon, etc. I would not advise adding low-acid fruits like banana. you’ll also need fresh herbs like mint and/or fresh basil
the dressing: the dressing is what really ties this all together and takes it to the next level. and its super simple. just fresh lemon juice, vanilla bean paste, and pink peppercorns. pink peppercorns are actually a dried berry from the Peruvian Peppertree and they have a slightly sweet and floral flavor which just a tiiiiny bit of that pepper spiciness. it goes great in all kinds of dishes, so buy the jar and hang on to it!
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watch the video of this recipe
the full recipe:
Summertime Fruit Salad with Pink Peppercorn Dressing
ingredients:
2 ripe Yellow peaches, sliced or cut into wedges
18 oz Blueberries, rinsed
10 oz Strawberries, halved
5-7 Fresh Mint leaves (and/or basil)
for the dressing:
1 Lemon, juiced
1/2 tsp Vanilla bean paste
1 tsp whole pink peppercorns, chopped or ground
Optional: Edible gold dust for garnish
directions:
In a measuring cup, add lemon juice, vanilla bean paste, and crushed pink peppercorns. whisk together.
Mix all the washed and cut fruit in a large bowl and pour about 85% of the dressing into the bowl and toss to combine.
Served the desired amount of fruit salad on a large serving plate or platter, then place fresh mint and/or fresh basil leaves scattered around the salad.
Pour the remaining dressing over the top. If using gold dust, sprinkle some on top at the very end.
Enjoy at room temperature or slightly chilled.
I hope you enjoy this recipe! If you try it, please comment below or tag me on social media!