Savory Fruit Salad

Name: Savory Fruit Salad
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 6 to 8 servings
Ingredients: 10 cups chopped ripe fruit (such as a mixture of berries, plums, peaches and melon); 2 tablespoons mild honey (such as clover or acacia); 2 tablespoons orange juice; 1 medium fennel bulb, trimmed, quartered lengthwise and very thinly sliced; 1/4 cup chopped mint; 1 tablespoon lime juice; 1/4 teaspoon kosher salt (such as Diamond Crystal)

By Kay Chun

Updated Oct. 11, 2023

Savory Fruit Salad — Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 25 minutes, plus 1 to 3 hours’ macerating
Prep Time: 20 minutes
Cook Time: 5 minutes
Rating: 4(249)
Comments: Read comments

This colorful, sweet-tart fruit salad has a savory twist, making it a vibrant side dish, a refreshing dessert or both. Fresh fennel gives the salad an unexpected, subtle anise fragrance, and adds crisp texture to counter the soft, juicy fruit. A few berries mashed with golden honey and fresh orange juice provide moisture, and a deeper layer of natural sweetness. A final addition of fresh mint, lime juice and salt perks up the fruit and brightens the salad.

Featured in: Kick Off Summer With These 5 Breezy Make-Ahead Salads

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Ingredients

Yield:6 to 8 servings

10cups chopped ripe fruit (such as a mixture of berries, plums, peaches and melon)
2tablespoons mild honey (such as clover or acacia)
2tablespoons orange juice
1medium fennel bulb, trimmed, quartered lengthwise and very thinly sliced
¼cup chopped mint
1tablespoon lime juice
¼teaspoon kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine ½ cup of the berries (preferably strawberries or raspberries, or both) and crush them with the tines of a fork until mashed and saucy. Stir in honey and orange juice. Add the remaining fruit and toss to evenly coat. Cover and macerate in the refrigerator, stirring occasionally, for 1 hour or up to 3 hours.
Step 2
When ready to serve, add fennel, mint, lime juice and salt to the fruit bowl and gently fold to combine. Serve immediately.

Ratings

4 out of 5

249 user ratings

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Comments

Leslie Marqua2 years ago

It was just macerated fruit with some crunchy bits. So I added some crumbled feta, fresh ground pepper and torn lettuce greens. Which made it more "savory" and salad-y. And we liked it.

Page Robertson2 years ago

Jicama works great with fruit! Crunch but little flavor.

Deborah2 years ago

I'm not fond of fennel--any thoughts on what I could substitute?

Marla W1 week ago

Loved it with the fennel and mint. Goes great at a BBQ.

Chris B.4 weeks ago

Substituting Tajín for the salt might give it extra flavor.

Jane1 year ago

Even here where it’s warm most months of the year, I can’t find enough of these summer fruits to make this salad. Would’ve made sense to wait until June to print.

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