Summer Fruit Salad with Herb Dressing Recipe • Steamy Kitchen Recipes Giveaways

I feel like fruit salad usually goes one of two ways. Either it’s a sad bowl of mushy melons, or it’s the thing people fight over at the BBQ. This one? Oh, it’s definitely the latter.

This isn’t just chopping up some random fruit and hoping for the best. We’re layering juicy berries, citrus, and grapes with chewy Medjool dates (a.k.a. nature’s caramel), tossing in a few pomegranate jewels, and giving it the full red carpet treatment with edible rose petals. Then finishing it off with a coconut-lime-herb dressing that, yes, is as extra as it sounds. It’s fresh. It’s slightly sweet. And it’s a little fancy without trying too hard.

This salad makes for a great brunch side, a post-yoga snack, or you can just stand at the kitchen counter eating it straight from the bowl with zero shame. Trust me, no one’s judging you here.

Why You’ll Be Making This All Summer

• There’s no cooking required. Not turning on the stove in July is a win, period.

• It’s fruit, but it’s also kind of bougie. Rose petals and herbs in a fruit salad? Yes, that is what we’re doing now.

• The flavors and beautifully balanced. You got sweet, tart, creamy, herby. Every bite hits a different note.

• It’s easily customizable. Don’t like dates? Swap ‘em. No pomegranates? Leave ‘em out.

• It actually holds up. The lime juice helps keep the fruit bright rather than sad and soggy.

The Health Benefits

• Strawberries & Blueberries: Antioxidant bombs that are also basically edible skincare.

• Red Grapes: They’re full of resveratrol, which sounds like a skincare ingredient because it kind of is.

• Mandarins: Vitamin C means your immune system will be boosted.

• Medjool Dates: Fiber, potassium, and natural sweetness.

• Pomegranate Arils: Those are the tiny crunchy little bursts of polyphenols–a fancy word with real benefits.

• Mint & Basil: These are great for digestion and making you feel like a kitchen witch.

• Coconut Milk: It bring the healthy fats, creamy texture, and subtle tropical vibes to this salad.

Ingredients

For the Salad:

• 1 cup strawberries, hulled and halved

• 1 cup blueberries (fresh or gently thawed from frozen)

• 1 cup red grapes, halved

• 2 mandarins, peeled and sliced

• 4 Medjool dates, pitted and sliced

• ½ cup pomegranate arils

• A handful of edible rose petals (optional but makes it look like a Pinterest dream)

• Zest of 1 lime

For the Coconut Herb Dressing:

• 2 tbsp coconut milk (full fat will make it creamier, but light also works too)

• 1 tsp maple syrup

• Juice of ½ lime

• 1 tsp finely chopped mint

• 1 tsp finely chopped basil

• Tiny pinch of sea salt

Ingredient Substitutes (Because Life Happens)

• No maple syrup? That’s okay! Use honey, agave, or just skip it. The fruit’s already sweet enough.

• Out of basil or mint? You can use one or the other.

• Are the dates too sticky sweet? Swap in chopped dried apricots instead or skip entirely.

• No pomegranate? Add a few chopped kiwi or even passionfruit if you have them.

Step-by-Step Instructions

1. Wash, hull, slice, and pit whatever you may need to. Throw everything into your prettiest salad bowl. (A giant mixing bowl will also do.)

2. In a small bowl or jar, whisk together the coconut milk, lime juice, maple syrup, chopped mint and basil, and a pinch of sea salt.

3. Drizzle the dressing all over the fruit just before serving and give it a gentle toss.

4. Sprinkle your lime zest and rose petals over the top. (I like to pretend I’m hosting a garden party, even when it’s just me and my dogs.)

Tips for the Best Summer Fruit Salad Ever

• Don’t dress it too early. Wait until just before serving so nothing gets soggy.

• Taste as you go. Especially if your fruit isn’t peak-sweet. You might want a touch more maple syrup.

• Keep it cold. Chill everything before assembling.

• Make it ahead (sort of). You can prep all the fruit a few hours ahead and just keep it in the fridge.

FAQ

Can I make this the night before I need it?
Kinda. You can prep the fruit and the dressing separately. Just don’t combine them until right before you serve it up or you’ll end up with a fruity soup.

Is it kid-friendly?
Very. Just maybe skip the rose petals if your kid thinks eating flowers is weird.

Can I use frozen fruit?
Yes, but make sure to thaw it gently and drain off any extra liquid so it doesn’t water the salad down.

What else can I add to it?
Try adding some toasted coconut flakes or chopped nuts for some extra texture.

How Will You Customize Your Salad?

Did you stay tried and true to this recipe or did you make it your own? Let us know in the comments and if you tweaked it, be sure to share your tips with the rest of the Steamy Fam. We love to swap tips and tricks!