Despite the relentless rain and flooding we’ve had in Texas recently, I’m determined to enjoy the brief breaks in the weather and the abundance of summer produce filling up the grocery stores and farmers markets!
Seasonal Summer Fruit Salad
This gorgeous fruit salad is the perfect celebration of some of my favorite early summer produce – mangoes, strawberries, and avocados are all in peak season right now, and blueberry season is revving up in the next few weeks.
We eat most of these fruits year round, but we really load up on them in the summer! The mangoes and strawberries have been incredible this year!
If you’re wondering about the avocados, I’ve never added them to a fruit salad before but, they’re technically fruits so I thought it was worth a try. They really add a nice color, texture and flavor contrast, but you could leave them out and you’ll still have a great salad for your next picnic, pool party, or simple family dinner.
Benefits of Buying Seasonal Produce
Whether you buy fruits and vegetables at the grocery store or at the farmers market, summer is a great time to take advantage of these benefits of buying in season:
1. Lower Prices
Cost savings in season are significant – strawberries and mangoes have both been about 30% cheaper at my local grocery store this month!
2. Better Taste
There’s just nothing like fresh, sweet fruit picked in peak season. It’s so much sweeter and more satisfying!
3. More Nutrition
When produce is grown and harvested in season, nutrient concentrations are at their highest. This salad is a fantastic source of vitamin C, vitamin K, fiber, healthy fats, and tons of antioxidants to help protect from cancer, inflammation, and heart disease.
- Syrup Ingredients
- 1/2 cup mango nectar made from 100% fruit ingredients can replace with orange juice
- 1/2 cup raw honey
- 2 Tbsp filtered water
- 1/2 tsp pure vanilla extract
- Salad Ingredients
- 3 small mangoes peeled
- 1 pound strawberries washed, tops removed, and halved or quartered if large
- 6 oz blueberries washed
- 1 large avocado peeled, pit removed, and sliced into large chunks (I also like to very lightly salt the chunks)
- 3-4 small oranges peeled and sectioned
- slivered almonds for garnish
Place mango nectar, honey, and water in a saucepan and bring to a low simmer. Simmer for 15 minutes.
Remove from heat and add vanilla. Refrigerate while you prep the salad.
Place all ingredients except the almonds in a large bowl. Pour syrup over all and toss gently.
Sprinkle with almonds just before serving.
This keeps well in the fridge for up to 24 hours - after that, avocado will begin to brown.