summer cherry berry fruit salad on a pink platter

5 from 1 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!


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


In a small bowl, add lemon juice and spices, mix well. Set aside.
Place fruit in a mixing bowl, top with with mint and lemon juice mixture, gently toss to combine.
Serve chilled or at room temperature.
Pairs great with non-dairy ice cream or yogurt!
Store leftovers in the refrigerator, will last 2 – 3 days.
Serves 6 (1 cup serving).


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 on their own and didn’t need any sweetener. If you find your cherries and berries are not very sweet, add 1 – 2 tablespoons of 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