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Summer Cherry-Berry Fruit Salad

Cherries and berries are combined in a flavorful fruit salad with cooling mint, zesty lemon, and a hint of cinnamon and cardamom. It’s a healthy, delicious combination that’s super simple and easy to put together!

summer cherry berry fruit salad on a pink platter

Tis the season when cherries and berries are abundant and inexpensive, making it a perfect time to indulge in their sweet nutrition. Since there isn’t a fruit salad in the recipe collection, I thought it was about time to add one. So I share with you this fairly classic summer berry salad to share with family and friends or just enjoy it all to yourself.

Cherries and berries have superstar power!

The color pigment of these naturally sweet fruits is what makes them so healthy. Loaded with antioxidants—polyphenols and anthocyanins—these tiny fruits may help with anti-aging, enhance memory, and reduce inflammation. They have a good amount of fiber, are an excellent source of vitamin C, and can be eaten daily.

side by side shot of bowl with cherries and colander with mixed berries

Summer Fruit Salad ingredients

The recipe calls for 6 cups of fruit, feel free to use whatever combination of berries you like. You may even add an extra cup of your favorite fruit. There is really no wrong way to put this recipe together, making it practically foolproof.

fresh mint, lemon and spices on a marble countertop

To give the fruit salad layers of flavor, we’ll add a little chopped mint, a squeeze of lemon juice, and just enough cinnamon and cardamom to add a hint.

The cardamom is really delicious! I know it’s one of those spices that isn’t used very much. My hope is that you’ll have it on hand, but if you don’t, the cinnamon by itself will be just fine.

The fruit this time of year is so perfectly sweet that I didn’t feel the need to add any type of sweetener. If off-season, or you find your fruits are not very sweet on their own, add a tablespoon or so of sweetener. I suggest pure maple syrup, turbinado (raw) sugar, coconut sugar, or coconut nectar. Add it to the lemon juice and mix to combine. Alternately, drizzle or sprinkle it over top.

cherries, blueberries, strawberries, blackberries and raspberries on a pink plater sprinkled with fresh mint

How To Make Cherry-Berry Fruit Salad

Once everything is prepped, place the ingredients into a mixing or serving bowl (shown above), and toss to combine.

angled view of summer cherry berry fruit salad

And there you have it: a healthy, vibrant, and yummy fruit salad!

Serve right away as is, or serve with non-dairy yogurt – or a scoop of vanilla ice cream. I was all over the vanilla ice cream with this!

Add a little berry power to your day – however, you serve yours, enjoy!

More Summer Snack Ideas!

up close view of summer cherry berry fruit salad

If you try this easy fruit salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A colorful combination of cherries, strawberries, raspberries, blueberries and blackberries with mint, lemon and flavorful spices. This simple, fresh salad is great all by itself, or paired with non-dairy ice cream or yogurt!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: 61 cup servings 1x
  • Category: Salad, Snack
  • Method: Toss
  • Cuisine: Vegan


Units Scale
  • 2 cups strawberries, tops removed and quartered
  • 1 cup cherries, seed removed and sliced in half
  • 1 cup raspberries (6 oz)
  • 1 cup blueberries (6 oz)
  • 1 cup blackberries (6 oz)
  • 23 tablespoons fresh mint, minced
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 large juicy lemon or 3 tablespoons lemon juice


Dressing: In a small bowl, add lemon juice and spices and mix well. Set aside.

Assemble: Place fruit in a mixing bowl, top with mint and lemon juice mixture, and gently toss to combine.

Serve: Fruit salad can be enjoyed chilled or at room temperature.

Serves 6, 1 cup per serving

Pairs great with non-dairy ice cream or yogurt!

Store: Leftovers can be stored in the refrigerator in a sealed container for 2 – 3 days.


Use any combination of berries, or change the amounts using more or less of each. This is just a template.

The fruits were naturally sweet and didn’t need any sweetener. If you find your cherries and berries are not very sweet, add 1 – 2 tablespoons of your sweetener of choice. Add it to the lemon juice or drizzle/sprinkle it over top of the salad.

Use orange juice in place of lemon for variation.

Recommended sweeteners:

  • Pure maple syrup
  • coconut nector
  • turbinado (raw) sugar
  • coconut sugar
  • date syrup

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  1. Beautiful, refreshing, and delicious! As a P.S., my oldest, who suffers from Crohn’s and tries to avoid dairy, always asks for the leftovers. “Almond milk and leftover fruit salad: ready-made breakfast smoothies!”

    1. Julie | The Simple Veganista says:

      Thank you! Very smart, that sounds delicious, maybe even better than yogurt or ice cream! :)

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