Peaches and Berries with Lemon-Mint Syrup
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Juicy peaches, fresh berries, and a hint of mint make this summer fruit salad a refreshing change of pace from the ordinary!
This recipe comes from my friend Stacy, who loves to cook and entertain. It’s elegant, refreshing, and perfect for summer gatherings. The key is to start with perfectly ripe summer peaches, then add sugar, freshly squeezed lemon juice, blueberries, and fresh mint. Let the fruit soak up the syrup for a few hours, and add the delicate raspberries and blackberries just before serving. It’s delicious on its own but also pairs wonderfully with pound cake or vanilla ice cream—it even makes an excellent stand-in for strawberries in strawberry shortcake!
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Peaches & Berries with Lemon-Mint Syrup
Juicy peaches, fresh berries, and a hint of mint make this summer fruit salad a refreshing change of pace from the ordinary!
Ingredients
- 4 perfectly ripe peaches, pitted and sliced
- 1 cup (½ pint) blueberries
- ¼ cup freshly squeezed lemon juice
- ¼ cup sugar
- 2 tablespoons chopped fresh mint
- 1 cup (½ pint) raspberries
- 1 cup (½ pint) blackberries
Instructions
- Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
- Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.
Nutrition Information
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- Per serving (6 servings)
- Calories: 109
- Fat: 1g
- Saturated fat: 0g
- Carbohydrates: 27g
- Sugar: 21g
- Fiber: 5g
- Protein: 2g
- Sodium: 1mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This was so delicious and refreshing. I served with pound cake and vanilla ice cream. Perfect summer time dessert!
My family really enjoyed this recipe. I didn’t have raspberries, so just doubled the blueberries. I don’t believe I let it sit long enough in the refrigerator because the mint flavor was uneven – sometimes I tasted it, sometimes not. Lovely, though and my daughter had to be persuaded to share it with the rest of us. 🙂
This looks so good! I was wondering if the sugar is really necessary. Trying to limit my use of added sugars. Thanks.
Hi Danielle, It balances the lemon but it’s fine to either leave it out or add to taste. Enjoy!
I decided to make this on a whim for a company dinner and received so many compliments! I followed the recipe to a T (doubled it) and I wouldn’t change a thing about it. Thank you so much for this delicious and simple fruit salad.
Hi Jenn, could I swap the blueberries for strawberries?
Looks delicious 🙂
Amy
Sure!
This is my go-to summer dish. I always double our triple the recipe and find that the leftovers go fabulous on ice cream or on pancakes for breakfast the next day.
What type of mint should I use. I have a number of different mint plants and I dont qant to mess up the flavor by using the wrong mint. I have apple mint, orange mint, chocolate mint, candy mint, spearimint and peppermint.
I’d probably go with the spearmint here (but orange or apple mint would also be nice). Hope you enjoy!
Such a simple recipe, but so delicious. Our local peaches are perfect right now. I served this for my daughter’s shower (brunch) and everyone loved it.
Wonderful! We made pavlovas (dried meringue) and spooned the fruit with sauce over it. Perfect end to a great dinner.
Have you ever tried this fruit salad with frozen fruit? I know as it thaws it probably wont be as pretty.
I haven’t tried it with frozen fruit Laura. If you try it, please let me know how it turns out!
I made this for Mother’s Day so I had to use frozen peaches. The package recommended serving them slightly frozen. It worked!!! Delicious!!!!!!!