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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Such a refreshing and light summer dessert, and so easy to make too! We were just given some freshly picked berries, so we made this with some whipped cream, the lemon & mint syrup was delicious, thanks Jenn 🙂
Hello,
Peaches not so good in December. What about Pears or Pineapple? Want something fresh for Christmas morning to have along side a tort of eggs, spinach, sausage etc.
Thank you.
Dorothea
Sure, Dorothea, I think either pineapple or pears would be a good substitute for the peaches. Enjoy!
Hi Jen! This looks like the perfect summer dessert. Question for you: I’m always confused about when to peel peaches. It seems like when baked in fruit desserts, like a crisp, skinned peaches are called for, while in this recipe the skin is left intact? I always feel OK leaving nectarine skins on, as they’re smoother, but am torn re peaches with their fuzz! Thanks for your thoughts on this!
Hi Andrea, It’s really personal preference with peaches. I know pastry chefs who leave the skin on even for baked peach desserts, but I prefer them peeled. If you don’t mind the skin, I’d say leave it on to make life easier!
Excellent dish, we had leftovers the next days and put on your Dutch Baby recipe.
Thank you for letting us refresh our taste buds.
Can this be made the day before?
Hi Sharon, I wouldn’t recommend making this more than several hours in advance. Sorry!
I’d like to bring this to a dinner party next week but seem to always have terrible luck finding decent peaches or even nectarines. Will it affect the final result if I substitute plums or just use a variety of berries with no stone fruit? Thank you.
Hi Ann, I think it should be fine. Hope everyone enjoys!
This is a brilliant way to upgrade a regular old fruit salad! We ended up spooning (the little we had left) over Jenn’s Olive Oil Cake that we served for dessert.
I have made this recipe several times and it is a wonderful dessert for a hot summer day. I substituted fresh Thai basil for the mint and the result was amazing served over coconut gelato. Thanks again for all your recipes!
My favorite “go to” dessert spring and summer. So delicious just as it is – always refreshing – looks beautiful and has good make ahead qualities for entertaining. I’ve tried it on pound cake but like it better along with a basic cake or cookie on the side.
My family loved this. It was so refreshing and easy to make. I have been asked to share the recipe and to make it again!