Minted fresh fruit salad | Something New For Dinner
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Minted fresh fruit salad

3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5


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Easy and quick

So simple and so delicious!

This is my quick and easy secret to adding fresh fruit to my family's meals. We eat this simple fruit salad several times a week. Sometimes we eat it for dinner, sometimes for breakfast and occasionally we eat it for dessert.

Mint makes all the difference

When I serve this salad to someone for the first time I often get asked, "What did you put in this salad that makes it taste so good?" No one believes it is just chopped fruit and fresh mint. Mint makes all the difference. I recommend you plant a few sprigs in your yard or in a pot. Mint grows like a weed, and it is wonderful to have fresh mint from your garden.

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Just about all fruit works

I make this salad with all kinds of fruit, all year long. I use blueberries, raspberries, strawberries, watermelon, cantaloupe, honeydew, peaches, nectarines, plums, pears, mango and pineapple. You get the idea; all fruit is good with a little fresh mint.

For dessert

If you want to make this salad for dessert, it is great as is. Or you can take it over the top with a splash of Chambord. And if you want to go totally over the top add a scoop of vanilla ice cream or yogurt.


Minted fresh fruit salad

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A handful of chopped mint transforms a simple fruit salad into something really fresh and special.


  • 4 cups of fresh fruit, chopped
  • 1 big handful of fresh mint, chopped
  • 2 to 4 ounces of Chambord, divided (if serving for dessert), optional
  • Vanilla ice cream (if serving for dessert), optional


  1. Chop fruit into bite-size pieces. Finely chop the mint and toss with the fruit.
  2. If you are serving for dessert, serve each portion of minted fruit with a scoop of vanilla ice cream and 1/2 to 1 ounce of ounce of Chambord.







  1. BETTY SHIPLEY says:

    If I made this for a salad and did not use Chambord, do you suggest any other type of sauce to flavor this? (I am serving religious group of friends

    1. Kim Pawell says:

      Hi Betty, You could make a simple syrup by mixing 1/2 cup of water with 1/2 cup of sugar. Bring it to a boil and then turn down the heat and let simmer on low for about 20 minutes. You can add a variety of flavorings — vanilla, citrus (just add a long strip of zest), cinnamon, basil, mint, ginger, etc… Add them to the syrup after you take it off the heat and let it sit a few minutes or over night. The longer it sits, the greater the flavor. Strain out the flavorings and pour a bit over the fruit salad.

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