This fruit salad was inspired by the bags of cherries that mark summer in my kitchen, which are unbelievably delicious with a medley of summer's vibrant red fruits. In case fresh pomegranate seeds are hard to come by, you can opt for the pre-prepared cups available in your supermarket's refrigerator section–or leave them off entirely. A syrupy honey and citrus dressing and crunchy walnuts brings this fruit salad to new heights.
½teaspoonrosewater or orange blossom water(optional)
For the Salad
2cupsthinly sliced fresh strawberries
1cupfresh cherries,pitted and halved
1cupblackberries
½cupraspberries
¼cuppomegranate seeds(optional)
⅓cuproughly chopped walnuts,raw or toasted
2tablespoonsroughly chopped fresh mint leaves
Instructions
Make the dressing. In a small saucepan over medium heat, stir together the lime juice and honey. Stir just until the honey is incorporated and the mixture is warm, about 2 minutes. Remove from the heat and stir in the rosewater, if using. Set aside to cool.
Mix the salad. In a large bowl, combine the strawberries, cherries, blackberries, raspberries, and pomegranate seeds (if using). Add the dressing and give the fruit a gentle toss to combine.
Finish and serve. Add the walnuts and mint and gently toss. Transfer the salad to a platter or individual bowls and serve.
Notes
Feel free to swap whichever seasonal fruits you have on hand.
This recipe is reimagined from my first cookbook, which you can find just about wherever books are sold.