Preparing a colorful fruit salad is a great way to enjoy the bounty of seasonal harvests. And with summer fast approaching, we decided to whip up a delicious salad bowl with berries, kiwi, and peaches, all topped with maple-roasted cashews. Yummy!
All you have to do for this recipe is grab the ripest summer fruit you can find, chop it up, and drizzle with a squeeze of lemon juice. And if you are not in a hurry, we recommend taking 20 minutes to caramelize the nuts with maple syrup in the oven until they are crispy and golden. Trust us: it will be worth it!
Summer is one of the best seasons for fruit as you can find a wide variety of juicy fruits. For this recipe we picked fresh strawberries, cherries, kiwis and peaches. They are easy to find and go together beautifully. You can also opt for other berries like blackberries and raspberries, or substitute apricots and melon for peaches.
Fresh fruit works best in salads because it’s easy to chop and stays plump and juicy. However, you can also use frozen fruit and let it thaw until it’s no longer hard but still cool to the touch. Then chop it carefully so as not to break it. Canned fruits are also a great option for fruit salads, but make sure they don’t contain sugar, or rinse them thoroughly if they do.
Sweet and colorful, this summery fruit salad is delicious on its own, but caramelized cashews take it to the next level! In a previous recipe, we toasted the nuts with honey, turmeric, ginger and cardamom – they were just irresistible. In this fruit salad, we used maple syrup to keep the recipe vegan and didn’t add any spices to avoid masking the delicate flavors of summer fruits. But if you’re curious, find the recipe here and give it a try!
You can enjoy this fruit salad for breakfast, along with yogurt and sugar-free granola for a filling and healthy meal. It’s also great as a refreshing dessert, served with a scoop of ice cream. We recommend our vegan lavender ice cream, which goes perfectly with this fruit salad with its delicate floral note.