This Summer Fruit Salad with Honey and Vanilla is simple and sweet! A fresh fruit salad mixed with honey and vanilla, then topped with creamy yogurt and crunchy granola for the best ever breakfast.
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Fruit for dessert – are we into this?
I’m afraid I have a very narrow, American view of what constitutes dessert. Cookies, cakes, and brownies will always hit the mark. But fruit, pudding, or those weird poached eggs they keep making on The Great British Baking Show? Ummm, no.
Still, you might consider this summer fruit salad dessert, or better yet a side to enjoy at a picnic or backyard barbecue. And let’s not forget breakfast! If you have a morning sweet tooth it doesn’t get much better than a healthy, hearty serving of fresh fruit salad with yogurt and granola before you roll into your day.
Summer Fruit Salad
This recipe is super sweet, which might even push it into the dessert category for me. Ripe summer fruit (think peaches and nectarines), raw honey, and the sweet smell of vanilla are all at the top of their game here. I like to top it with tangy Greek yogurt, my favorite granola, and maybe an extra drizzle of honey.
How to make a fruit salad
- Slice any large fruits and add them to a bowl
- Add honey and vanilla
- Stir to combine
- Top with yogurt and granola if desired
How to ripen stone fruits
You’ll want to buy your peaches and nectarines a few days in advance to give them time to ripen. Start by keeping your stone fruits at room temperature either on the counter or in a brown paper bag.
Check them once a day by gently squeezing. When they give to gentle pressure, transfer them to the refrigerator until ready to use. I find ripe, refrigerated peaches and nectarines to be juicier than room temperature ones.
Tips for customizing honey vanilla fruit salad
- Use whatever fresh fruit is ripe and delicious such as apples, pomegranate seeds, kiwi, or strawberry to enjoy this any time of year
- Use gluten-free granola or leave it off for a gluten-free treat
- If you’re vegan consider skipping the yogurt and leaving off the honey or trying maple syrup
- Use this as a topping for pound cake or angel food cake
I like a summery combination of peaches, nectarines, and blueberries. Strawberries, blackberries, cherries, kiwis, grapes, and more would be great if these aren’t in season.
Serve your fresh fruit salad immediately, or cover and transfer to the refrigerator until ready to serve. Because of the delicate nature of peaches and nectarines it is best enjoyed the same day it is made, but will keep refrigerated for up to three days.
While fruit salad can technically be frozen, I don’t recommend it because the texture of the fruit will change after thawing. If you choose to freeze your fruit salad, consider using it as a topping for desserts after thawing rather than enjoying by itself.
More summer recipes
- Summer Salad with Fruit
- Air Fryer Zucchini
- Burrata Caprese
- Strawberry Spinach Salad with Poppy Seed Dressing
- Panzanella Salad
- Strawberry Chia Jam
- Mixed Berry Crisp
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Summer Fruit Salad with Honey and Vanilla
- 1 nectarine
- 1 peach
- 1 cup blueberries
- 1 tablespoon raw honey
- 1 teaspoon pure vanilla extract
- Plain whole milk Greek yogurt, optional
- Granola, optional
- Cut the nectarine and peach in half and remove the pits. Slice each half into three or four slices, then cut each slice into five or six chunks.
- Add the cut fruit and blueberries to a medium size bowl. Add the honey and vanilla extract and gently stir to combine.
- Serve as-is or top with a dollop of Greek yogurt and a sprinkling of granola.
So perfect for summer