One of the best things about this time of year is all the wonderful fruit that’s coming into season. There’s an onslaught of berries at the moment, cherries are just coming onto market and with the temperatures rising watermelon becomes especially inviting right about now. So what better way to enjoy the best the season has to offer than to make a fruit salad.
No, not the kind that’s filled with a less than inviting assortment of under ripe melon and the occasional grape, but a vibrant jewel-toned fruit salad that’s bursting with bold berry flavor.
While the typical fruit salad is pretty much an afterthought and just a jumble of mismatched fruit tossed together in an attempt at dessert, this fruit salad with its vivid colors and vibrant flavors is decidedly more special and sophisticated.
My version includes strawberries, blackberries, blueberries, cherries and watermelon because they are in season now and hold up well in a salad but red plums or black figs would also make a nice addition when they come into season late summer.
The fruit is tossed with a simple syrup that’s a bright ruby red to add an extra dimension of both color and flavor. Strawberries and raspberries are simmered together with a pinch of pink peppercorns to create a sweet syrupy base that’s rich and jammy in taste. A splash of pomegranate vinegar adds a bit of acidity to balance out the sweetness and round out all the flavors. The result is a fruit salad that’s both sweet and tart and full of flavor.
It’s a healthy and easy dessert that will quickly become a mainstay at your summer get-togethers since the syrup and the fruit can both be prepared ahead of time. And speaking of syrup, if you have any leftover, it’s also pretty terrific over yogurt or ice cream or even stirred into sparkling water.