Minty Fruit Salad Recipe (2024)

Delicious and easy. But - one critique - why does NYT put silly time designations for recipes, such as "5 minutes" for this one. Chopping the fruit is a very necessary part of preparing this recipe. Unless you have a team of prep-cooks at your disposal, pitting and chopping 5 pounds of stone fruits, and washing and chopping 1/4 cup of fresh mint, takes significantly more time than 5 minutes. Yes, it's self-evident, but why bother stating a time at all?

This recipe makes perfect breakfast: I reduced the amount of orange juice and honey and then added a few tbsps of nonfat greek yogurt.

Bright, light and yummy! This calls for a LOT of fruit salad. As it is, it's the perfect size for a large gathering or potluck, but if you want this as a side or dessert with dinner I would suggest halving the recipe.

Mark doesn't count the time of his sous chef, no doubt.

A little Quantro for a supertime dessert doesn't hurt. Serve with prosecco in summer. I like choped sweet orange in it.

This is really good! I used whatever was available, cantaloupe, strawberries, blue berries and peaches, and left the dressing on the side but it's delicious on the fruit.

This recipe was delicious and easy to execute, but I agree with others that it took more than 5 mins. We added about 1/4 tsp freshly ground black pepper, which is common in some fruit chaats I've tried, and it enhanced the overall flavor.

I've had this complaint for years and finally decided that the times stated are times necessary for assembly *after the prep work is done.* Which is useful only on a different kind of recipe.

Made this with black cherries, mango, and yellow donut peaches. I used the juice of a whole lemon instead of orange juice. Really enjoyed the added tang!

The fresh mint makes this recipe! Delicious--

This makes a nice desert as well, with half the amount of orange juice and shot of Courvoisier.

I made this 3 days ago and it's still good. I think you should be fine. Depending on how ripe the fruit is, the orange juice's acidity should keep it fresh for a few days.

Easily done on the fly and really good!

Made this for Father’s Day, reduced orange juice from about a cup and a half to about half cup, then added the honey. Everyone loved it. Easy Peary.

Made this, loved it. I used yellow and dark red plums, nectarines, peaches, apricots, mango and pitted cherries plus the OJ and the honey. I was tempted to leave the honey out but it was perfect. I made it a bit ahead of time and noticed that the colours and textures suffered a bit- it is good enough to do at the last minute. (Added the cherries last and tossed very gently so they didn't stain all the lighter coloured fruit.) A sublime summer brunch addition.

This fruit salad was a huge hit for July 4th. I prepped it earlier in the day and refrigerated it for about 4 hours. I was a little worried the fruit would get mushy - but it was perfect. The freshly squeezed OJ, honey and the star of the show, mint, were a terrific flavor combo. I also scattered small mint leaves on top to serve (in addition to the shredded leaves in the initial prep). I need to learn how to chop mangoes more efficiently though!

Served it with pancakes, homemade blueberry syrup and fried eggs. Excellent accompaniment. Will make it again. Would be great with pork chops, too. I like Theresa’s idea to add Pomegranate Arils. I’ll do that next time!

You don’t have to measure anything for this recipe if you don’t want to. Just chop some fruit and fill a bowl with it, squeeze orange juice over it until all the fruit is coated but not drowning in it, squeeze a drizzle of honey (if the fruit is sweet it won’t need much), and julienne a handful of mint. Mix it all together and you’ll be good to go

I was at the store planning to make Melissa Clark’s sweet and spicy fruit salad, but couldn’t find some of the ingredients for it and pivoted to this salad bcuz I remembered how simple it was. I used a mix of nectarines, strawberries, (pre-cut) mango, blueberry/raspberry/blackberry (they came in the same carton), and a sliced orange. It’s the middle of winter but the produce in TX is still sweet. This was delightful! Maybe the best fruit salad I’ve ever had.

This was delicious. I threw in some candied pecans and a smidge of Grand Marnier. Very flexible – very delicious.

I replaced orange juice with lemon juice or lime. Needs something more - Ginger?

7/29/22 used pineapple and cantaloupe with the honey and mint. Good -chop the mint finer- ripped pieces and some a little too large. Tony liked.

Strawb cantaloupe grape blueberry

I added blueberries and blackberries and took the advice to add a splash of grand marnier. Excellent!

A little disenchanted with this one. Mine was overly juicy and ended up looking like the soupy fruit co*cktail you get in classrooms. I used peaches, cherries, apricots, plums.

Can I make this in the morning and serve it in the evening and the fruit still be firm? Do I mix the dressing and add in the morning or wait until just prior to serving?

I added a t of minced fresh ginger and a T of Cointreau and a little more honey- yum!

Made this for 4th July BBQ that we were invited to…Delicious! Used peeled peaches, nectarines, mango, rainier cherries and apricots. Added about 1 tablespoon of GranD Marnier with the OJ. Don’t skip the mint

Delicious! I used peaches, nectarines, blue plums, red plums, and cherries and served it at a family dinner. The mint was a very popular component. There was just enough left for a serving for breakfast.