Fruit Salad with Herb Syrup Recipe

Staff Writer
Fruit Salad with Herb Syrup Recipe
Stephen Danelian


Growing up, my mom always cut up fresh fruit and arranged it on a plate with a shot glass full of toothpicks in the middle. It’s always fun to pick your own fruit!

I remember one time when I was at my friend’s house. Her mother asked me if I wanted fruit salad — I said, “Yes, please.” You should have seen my face when she opened a small can of canned fruit, put it into a clear bowl, and handed me a spoon. At that point I was yearning for my mother’s fruit salad.

My mother’s other version was fresh fruit tossed with some orange or lime juice and sugar. Inspired by her, I came up with my own version: lime, lemon, a little maple syrup, along with an herb syrup made with rosemary or mint.

Cut your fruit in large chunks rather than cutting it into small pieces — I find that small pieces of fruit get mealy and mushy. Make the salad the morning you’re going to serve it, but if you’re determined to make it the night before, cut up the fruit and store it in separate containers and toss it together in the morning. Use bananas, apples, berries — the possibilities are endless! And unless you’re using the ripest, sweetest seasonal fruit, every fruit salad needs a little sugar.

Deliver Ingredients


For the salad:

  • 1 pint strawberries, stemmed and halved
  • 1 half-pint raspberries
  • 1 half-pint blueberries
  • 2 oranges, peeled and cut into sections
  • 2 kiwis, peeled and cut into large chunks
  • 1 mango, peeled and cut into large chunks
  • 2 cups fresh pineapple, cut into large chunks
  • 1 cup cantaloupe or honeydew melon chunks
  • ¼ cup fresh mint, julienned, for garnish

For the herb syrup:*

  • 1 cup sugar
  • 1 cup water
  • ½ cup chopped fresh rosemary or mint


For the salad:

Combine all of the fruit in a large bowl.

For the herb syrup:

Bring the water to a boil, add the sugar, and then the rosemary or mint. Boil until the sugar is completely dissolved, about 2 minutes. Strain through a colander into a bowl. Let the syrup cool and combine with the fruit.

Garnish with mint or rosemary sprigs. Serve immediately.

Fruit Salad 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.

Fruit Salad 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.

Fruit Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.