Raspberry-Mint Fruit Salad Recipe

Raspberry-Mint Fruit Salad Recipe
Staff Writer
Raspberry-Mint Salad

Allison Beck

Raspberry-Mint Salad

When the weather gets too hot to cook, a refreshing and light fruit salad is just the thing to serve with leftover grilled chicken, atop Greek yogurt for breakfast — or as I did, served simply alone with shaved Parmigiano and a slice of toasted bread.

Click here to see 8 Fresh Fruit Salads.


  • 5 ounces raspberries
  • 2 large sprigs of mint, leaves removed and cut into a fine chiffonade
  • ¼ cup chopped roasted almonds
  • Shavings of Parmigiano-Reggiano, for serving (optional)
  • Toasted bread (optional)


Place raspberries in a bowl and gently combine with mint and almonds. Divide between 2 plates and garnish with optional Parmigiano. Serve with toasted bread, if desired.

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.