Summer Fruit Salad

Published Aug. 10, 2022

Basic Information

• Total Time: 5 minutes (prep) + optional chilling (15–30 minutes, if desired)

• Difficulty: Easy

Ingredients (Serves 4–6)

• 2 cups melon (e.g., cantaloupe or honeydew), peeled, seeded, and cut into ½-inch cubes

• 3 large apricots, pitted and cut into ½-inch cubes (≈2½ cups)

• 2 nectarines, pitted and cut into ½-inch cubes (≈3½ cups)

• 2 red plums, pitted and cut into ½-inch cubes (≈1 cup)

• 2 tbsp apricot jam (seedless, for smoothness)

• 2 tbsp white wine (e.g., Sauvignon Blanc) or 1 tbsp brandy/liqueur (optional, for depth)

• 1 tbsp fresh lemon juice (from ½ a lemon)

• 1 cup raspberries, blackberries, or mixed berries (fresh, rinsed)

• 6 ripe figs, halved (for garnish, optional)

Preparation

Step 1: Prepare & Combine Fruit

In a large mixing bowl, gently toss the melon, apricots, nectarines, and plums. Ensure the fruit pieces are uniformly sized for even maceration.

Step 2: Add Flavorings

Whisk the apricot jam with the white wine/liqueur and lemon juice in a small bowl until smooth. Pour this mixture over the fruit and toss lightly to coat all pieces (avoid overmixing to prevent bruising).

Step 3: Macerate (Optional)

Cover the bowl and refrigerate for 15–30 minutes (or up to 4 hours) to allow the fruit to absorb the flavors. For immediate serving, skip chilling.

Step 4: Serve

Just before serving, add the fresh berries to the macerated fruit and fold gently to combine. Spoon the salad into individual bowls or glasses. Garnish with halved figs (if using) for a decorative touch.

Recipe Variations & Tips

Flavor Twists

• Berry Glaze Upgrade: Replace apricot jam with 2 tbsp strawberry jam (seedless). Add 1 tbsp sugar syrup (optional), 1 tbsp cognac (or Grand Marnier), 1 tbsp lime juice (with zest), and a pinch of minced mint. Toss with fruit and chill 15 minutes.

• Tropical Twist: Swap melon for guava or papaya cubes. Add 1 tbsp pineapple juice to the flavoring mix for extra sweetness.

Alcohol-Free Option

Substitute white wine with 1 tbsp apple cider vinegar (or omit alcohol entirely for a non-alcoholic version).

Storage & Reuse

Leftover salad keeps well in the fridge for up to 2 days. For smoothies: Puree 1 cup leftover fruit with ½ cup yogurt and ½ cup milk, then blend until creamy.

User Feedback

“Delicious! I added blackberries, blueberries, strawberries, and extra figs to the original recipe. The apricot jam and lemon juice brought out bright flavors, and it was a hit at my book club.”

Alternative: Drunken Fruit Compote (For a Richer Twist)

For a warm, boozy compote:

1. Soak 1 cup dried fruit mix (raisins, dried cherries, apricots, figs) overnight in 1 cup Grand Marnier + ½ cup Amaretto.

2. Sauté 5 cubed tart apples in butter, then add 1 cup sparkling cider, 2 tbsp balsamic vinegar, 4 cloves, and a dash of Angostura bitters. Simmer until apples break down (≈10 minutes).

3. Add the soaked dried fruit and simmer 25 minutes. Use as a stuffing for pork or pour over pound cake (reserve marinade for drizzling).

Enjoy this vibrant, refreshing salad as a light dessert or side dish—perfect for summer gatherings! 🍓🍉