Savory Fruit Salad

By Kay Chun

Updated October 10, 2023

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
25 minutes, plus 1 to 3 hours’ macerating
Prep Time
20 minutes
Cook Time
5 minutes
Rating
4(284)
Comments
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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.

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Ingredients

Yield:6 to 8 servings

  • 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

  • ¼ cup chopped mint

  • 1 tablespoon lime juice

  • ¼ teaspoon kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

31 grams carbs; 120 calories; 4 grams fiber; 84 milligrams sodium; 2 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    When ready to serve, add fennel, mint, lime juice and salt to the fruit bowl and gently fold to combine. Serve immediately.

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Ratings

4 out of 5
284 user ratings
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Comments

Leslie Marqua

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 Robertson

Jicama works great with fruit! Crunch but little flavor.

Deborah

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

CG

Can use Sweet Cicely from the garden instead of fennel...the whole plant is edible and has a mild licorice flavor

SMR

I’m not a fan of honey (I know, probably the only person in the whole world who doesn’t like honey); I usually use maple syrup instead. Has anyone tried this or another substitute for the honey?

Marnie Mosiman

I’ve been using fennel a lot lately- it lasts a long time in the fridge and sliced very thin and roasted on a sheet pan with olive oil , salt and pepper makes a great alternative to potatoes or other starch side. Reading this recipe, I wonder if fennel roasted (and cooled) would work well in this fruit salad?

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