The peach and blueberry fruit salad is a fresh, hydrating, and refreshing fruit salad.
It’s one of the most successful and intelligent fruit combinations, not only for the taste but also for our well-being.
In summer, fruit salad becomes a simple yet rejuvenating gesture. It refreshes us from high temperatures and quenches our thirst without weighing us down. Ideal for those following a low-calorie diet, it can be enjoyed guilt-free.
Peaches are rich in vitamin C and potassium, stimulate collagen production, and aid the intestines.
Blueberries promote microcirculation and help memory, plus they have a very low glycemic index.
Enriched with almond flakes that add crunchiness and are rich in healthy fats, and mint leaves and lime that further add freshness and fragrance.
Ideal to serve as a snack or at the end of a meal.
You can pair it with Greek yogurt with a tablespoon of oats, ice cream, or whipped cream.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Peach and Blueberry Fruit Salad
- 2 nectarines
- 1 cup blueberries
- to taste sliced almonds
- 1 1/2 lime
- 1 tbsp maple syrup
- 6 leaves mint
- to taste water
- to taste baking soda
Tools
- 1 Knife
- 1 Cutting Board
- 1 Plate
- 1 Pan
- 1 Bowl
- Paper Towels
Steps to Prepare the Peach and Blueberry Fruit Salad
To prepare the delicious peach and blueberry fruit salad, start by choosing fresh, ripe but firm fruit, preferably local.
Fill a bowl with water and immerse the fruit with baking soda. For each liter of water, use one teaspoon of baking soda. Let it soak for about fifteen minutes.
Then rinse it and pat it dry with some paper towels and cut the peaches into wedges of the same size with a knife on a cutting board.
Meanwhile, prepare a dressing of squeezed lime juice and maple syrup, or honey, and mix with a fork.
Arrange the fruit on a serving plate and season with the dressing.
Toast the almond flakes in a pan for 2-3 minutes over medium heat (without oil): they will release their aroma and increase in crunchiness.
Pour the toasted almonds over the fruit and add the mint leaves.
Let it rest for 10 minutes in the fridge and serve cold in individual bowls.
Enjoy your tasting from Barbara!
Tips and Storage
Store in the refrigerator in an airtight container for 24 hours if you have already seasoned the fruit with lemon and maple syrup.
Store it in the middle shelf of the fridge and add the almond flakes only when serving.
Avoid storing the fruit salad at room temperature for more than half an hour.
I do not recommend freezing it, the fruit becomes too watery.
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FAQ
Can I use frozen blueberries?
Yes, but with caution. They need to be completely thawed and well dried with paper towels, otherwise they release too much water and stain the fruit. The flavor will be less intense compared to fresh blueberries.
Can I replace the almonds with other nuts?
Yes, with walnuts or pistachios.
