Berry Fruit Salad

The in-season berries are starting to be available and I am so excited to have some new varieties of fruit available.  I just can’t eat another apple! Of course you can buy berries year round, but they sure don’t taste like the organic ones that are at the peak of ripeness. Fruit makes for a great ingredient in deserts because it is sweet. I love the fact that you can have a desert and it is healthy, but I like it most because it tastes delicious.

Good food is not always complicated, and sometimes the simplest recipes are winners. Enjoy!

Berry Fruit Salad

Serves 6
Prep time 10 minutes
Allergy Tree Nuts
Dietary Casein Free, Dairy Free, Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Dessert, Side Dish
Misc Breakfasts, Child Friendly, Desserts, Healthy Snacks, Serve Cold
Occasion Barbecue, Casual Party
By author Melissa Belser


  • 2 Large peaches or Mangos (skin removed, pitted and cubed)
  • 1/2 Pint fresh blueberries (whole)
  • 1/2 Pound strawberries (tops removed, and halved)
  • 1 Tablespoon lemon juice
  • 3 Tablespoons pure maple syrup (or honey)
  • 1/2 Cup coconut flakes (unsulfited)
  • 1/3 Cup pecans, chopped or whole (optional)


Strawberries are a high pesticide food.  Purchase organic strawberries if this is a concern for you.

Diluted vinegar can be used to spray on fruit to clean bacteria off that it may harbor.  Use a 50/50 vinegar to water ratio. Lay all fruit out on a cookie sheet and spray directly on fruit with a spray bottle.  Wash off fruit after 3-4 minutes and prepare as stated in instructions.


In a large bowl add the lemon juice, maple syrup, coconut flakes, and pecans. Stir with a whisk to combine.
Wash all fruit and dry slightly by placing on dry kitchen towel. Prepare peaches or mango's by removing skin, coring and cutting them into slices or cubes. Remove stems from strawberries, and slice in half. Add all fruit to large glass bowl.
Stir carefully in bowl to coat the fruit with maple syrup mixture. Chill for one hour and serve.




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