This Summer Berry Salad is a mouthwatering blend of vibrant berries and a sweet syrup infused with fresh mint. This salad is perfect for breakfast or brunch or as an addition to potlucks or barbecues.
You will love this fresh salad
Fruit salads are an easy way to add vibrant color and fresh flavor to any meal. This summer berry salad is a blend of gorgeous jewel-toned berries and a sweet mint-infused syrup.
- Assorted berries - Strawberries, blueberries, raspberries, and blackberries are my favorites. Use any combination of berries that you love.
- Mint simple syrup - Simple syrup made from sugar and water is a great way to add a little extra sweetness to the fruit. This syrup is infused with fresh mint which adds so much bright and fresh flavor to the salad.
- Add the sugar, water, and fresh mint to a small saucepan.
- Heat over low until the sugar dissolves, about 3-4 minutes.
- Remove from heat and cool. The mint will continue to steep in the syrup. Once cool, strain the syrup and store it in a mason jar.
- Wash the berries. Trim the strawberries and cut them in half lengthwise.
- Add all of the berries to a serving bowl.
- Drizzle half of the cooled syrup over the berries and toss gently to coat. Add the fresh mint and serve.
- Enjoy a bowl of fruit salad for breakfast or as a snack.
- Spoon fruit over a bowl of cereal or oatmeal.
- Layer with yogurt and granola for an easy breakfast or dessert parfait.
- Spoon over vanilla ice cream as a fuss-free dessert.
- Split open a biscuit and add a spoonful of berries for a delicious berry shortcake. Don't forget a dollop of whipped cream!
Simple syrup is a blend of equal parts sugar and water heated together to dissolve the sugar. Simple syrup is often used to sweeten drinks like homemade lemonade or cocktails. Simple syrup is also perfect for adding a little extra sweetness to fresh fruit.
Simple syrup can be infused with various herbs and spices. In addition to mint, try basil, thyme, or rosemary. Vanilla beans, cinnamon sticks, ginger, cloves, and star anise are also wonderfully delicious (try Cinnamon Anise Simple syrup). Or use lemons, limes or jalapenos for tart or spicy notes.
In addition to a variety of berries, try incorporating cantaloupe, honeydew melon, kiwi, apples, grapes, or pineapple. For extra color and texture, try adding pomegranate seeds.
It's best to make this salad shortly before serving. The syrup will slowly start to soften the fruit. If you need to prep ahead of time, I recommend not preparing it more than 12 hours in advance. Wait to add the raspberries and fresh mint until just before serving. Raspberries are very delicate and can soften quickly.
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Berry Fruit Salad with Mint Syrup (Summer Berry Salad)
- ½ cup granulated sugar
- ½ cup water
- 1 bunch fresh mint leaves
- 11 ounces blueberries ((1 pint))
- 12 ounces blackberries ((1 pint))
- 12 ounces raspberries ((1 pint))
- 16 ounces strawberries
- ¼ cup chopped fresh mint leaves
- In a small saucepan over low heat, combine the sugar, water, and mint leaves. Heat until the sugar is melted, stirring occasionally, about 3-4 minutes.
- Remove from heat and set aside to cool. The mint leaves will continue to steep in the syrup.
- Once cool, strain the syrup. Store leftovers in a mason jar in the refrigerator. (Note 1)
- Rinse the berries. Remove the stems from the strawberries and cut in half lenghwise. Combine all of the berries in a bowl. Pour about half of the cooled syrup over the top and gently toss to coat. Add more syrup as needed. (Note 2)
- Add fresh mint and serve.
- For optimal freshness, store in the refrigerator for no more than 2-3 days.
- Use the leftover simple syrup to add sweetness to tea, lemonade, or cocktails.
- For optimal freshness, prepare right before serving. If preparing ahead of time (no more than 12 hours), wait until serving to add the raspberries and fresh mint. Raspberries can turn soft quickly and this will ensure the freshest flavor and texture.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in February 2020 and has been updated.