Blueberry Peach Fruit Salad with Thyme

Blueberry, peach, nectarine fruit salad seasoned with fresh thyme, ginger, and lemon juice.

  • Yield: Serves 4-8.

Ingredients

  • 4 peaches
  • 4 nectarines
  • 1 cup of blueberries
  • 2 teaspoons of fresh, chopped thyme
  • 1 teaspoon of grated ginger
  • 1/4 cup of lemon juice
  • 1 teaspoon of lemon zest
  • 1/2 cup of water
  • 1/4 cup of sugar (depending on how sweet the fruit is, you may be able to skip all together)
  • Or 1 tablespoon of agave syrup in lieu of water and sugar

Method

1 If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool.

2 Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger.

3 Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.

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Comments

  • Rick

    scichick: I believe that the “apples” you see are the (white) nectarines.

  • Gwen

    This was an AMAZING salad! I made it this weekend. I couldn’t get my hands on thyme, so I used mint. Instead of simple syrup (trying to cut processed sugar from the diet where possible), I used about 1/4 cup of sour cherry preserves.

    OH MY GOODNESS! We ate this by itself first – wonderful. The next day, after lots of juice had been created – we ladled it over pound cake and/or vanilla ice cream – EVEN BETTER!

    Thanks Elise! Really a keeper recipe!

  • Arkashka

    Thanks for your mum, she, probably, really succeeds. Very good salad!

  • scichick

    I can’t wait to to try this salad! I also shared this recipe with my mom who just emerged victorious in a showdown with endometrial cancer. In the picture it looks like there are also chopped apples, but I don’t see them in the ingredient list. Am I crazy? :o)

    Props to your mom!!! As for the apple, yeah, you’re crazy. However, they might be quite tasty added to this. ~Garrett

  • Tina

    Does this need to be served immediately? I’m thinking of packing it for a camping trip so it’d be left in a cooler for probably 8 hours or so before it is eaten.

    Nope, that should be fine. If anything it will develop more sugary maceration juices which are quite yummy in my opinion. ~Garrett

  • Regina

    I made this salad today and it was amazing! I added a bit of extra ginger for some spiciness. I LOVE the thyme with the fruit! Consider me a convert!