Red, White, and Blue Fruit Salad
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Around mid-May in Michigan, I get VERY excited when I go to the grocery store. That’s because it’s when white-flesh peaches are in season! I love peaches of all kinds, but I’ve found that yellow peaches just kind of get mushy and disintegrate when put in a fruit salad. I tried white-flesh peaches on a whim, and they hold their shape and texture a lot better than their yellow counterparts.
I’ve made this fruit salad with raspberries, bananas, and other fruits but the magic combination seems to be strawberries and blueberries. White-flesh peaches are only in season from about May to July or so in Michigan that I’ve noticed, so I make this fruit salad as often as I can get my hands on that key ingredient. It’s perfect as a side for breakfast, lunch, or dinner and honestly would be pretty great for dessert too!
Cooking Level
FOUNDATIONAL | Beginner | Intermediate | Advanced
Red, White, and Blue Fruit Salad
Ingredients
- 6 medium-sized white-flesh peaches
- 1/2 pint blueberries
- 8 oz strawberries (or raspberries)
- 2 T lemon juice
- 2 T honey
- 1 t vanilla extract
Instructions
- Wash all produce.
- Dice the 6 white-flesh peaches into small bite-sized cubes.
- Cut the tops off the strawberries, then slice lengthwise.
- Add the 1/2 pint of blueberries, the sliced strawberries, and diced peaches to a medium bowl. Add the 2 T lemon juice, 1 t vanilla extract, and drizzle with 2 T honey. Mix well.
- Eat immediately, or refrigerate in a air-tight container and use for 2-3 days.
