Why You’ll Love This Recipe

I love how effortless this salad is—it takes just minutes to make but delivers bright flavor in every bite. The combination of berries brings in sweetness and tartness, while the apple adds crunch. The citrus-mint dressing ties everything together with a pop of freshness. It’s naturally vegan, gluten-free, and refined sugar–free (unless I choose to add a touch of honey or agave). I enjoy it as a snack, side dish, or even a light dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 large apple, diced
1 tablespoon fresh mint, chopped
Juice of 1 lemon
1 tablespoon honey or agave syrup (optional)
Zest of 1 orange

Directions

In a large bowl, I combine the strawberries, blueberries, raspberries, blackberries, and diced apple. I try to use fresh, firm fruit to keep the salad from getting soggy.
In a smaller bowl, I whisk together the lemon juice, honey or agave (if using), and the zest of one orange. This creates a bright and lightly sweet dressing that wakes up the flavor of the fruit.
I gently pour the dressing over the fruit and toss everything together carefully so I don’t crush the delicate berries.
Finally, I sprinkle the chopped mint over the top and give it one last gentle stir to evenly distribute the freshness.
I like to serve it right away for the best texture and taste, but if I’m preparing ahead, I chill it for 30 minutes before serving.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 120 kcal per serving

Variations

I sometimes add sliced kiwi, mango, or grapes for more tropical flair.
For extra protein, I top it with a handful of chopped nuts or a scoop of cottage cheese.
A sprinkle of cinnamon or a splash of vanilla adds another layer of flavor to the citrus dressing.
I’ve also served this over Greek yogurt or alongside pancakes for a beautiful brunch addition.
To make it a full meal, I toss it with some greens and grilled chicken.

Storage/Reheating

This salad is best enjoyed fresh, but if I need to store it, I keep it in an airtight container in the refrigerator for up to 1 day. After that, the berries start to break down and the salad becomes watery. I avoid freezing it, as the texture won’t hold up. If I’m prepping in advance, I keep the dressing separate and toss it in just before serving.

FAQs

Can I use frozen berries?

I prefer fresh berries for the best texture, but if I use frozen, I thaw and drain them well before adding to the salad to avoid excess liquid.

What’s the best type of apple to use?

I like using crisp apples like Honeycrisp or Fuji—they hold their shape and balance the tartness of the berries well.

Can I make this ahead of time?

Yes, but I wait to add the dressing and mint until just before serving to keep everything fresh and vibrant.

Is the honey or agave necessary?

No, the fruit is naturally sweet, but I sometimes add a little honey or agave if the berries are more tart than usual.

What can I serve this with?

It pairs wonderfully with grilled meats, sandwiches, or as part of a brunch spread. I also enjoy it solo as a healthy dessert.

Conclusion

Berry Fruit Summer Salad is one of those recipes I come back to again and again. It’s quick, versatile, and full of wholesome goodness. Whether I’m enjoying it as a snack, a side dish, or a light finish to a meal, it always leaves me feeling refreshed and satisfied. It’s the perfect way to celebrate the sweetness of summer in every bite.