summer fruit salad with mint sugar

Here we are, almost in the middle of July, and it seems like summer is almost over. The advertisements for sales on school back packs and lunch boxes and school uniforms aren’t helping the matter any. My work is plugging away, and my husband added on an extra day of work himself.

It seems like time is just rushing by. And I seriously wish it would just. slow. down.

I saw this salad in a 2004 issue of Gourmet magazine, and I knew it would help to slow things down at least for a day. Chock full of summer fruits, I knew this would be the perfect remedy for my time-is-moving-too-quickly blues.

The recipe calls for peaches or nectarines, blackberries or cherries, and grapes. But really, you can customize it however you like. I used fragrant peaches, sweet cherries, a handful of blueberries, and seedless red grapes.

The secret – well, not terribly secret – ingredient that makes this salad just stunning is the mint sugar. After tasting it alone and in the salad, I’m wracking my brain trying to come up with more uses for it. It would be great with citrus or watermelon, for example. And there may be some real possibilities with cocktails. Perhaps mint sugar on the rim of a glass of refreshing mojito? Hmm…

My kids both had three servings each of this summer fruit salad. My daughter now thinks I’m the BEST COOKER EVER for making this for her. And you know what? This salad does make me look like pretty darn good cook.

Yield: Serves 6.

Summer Fruit Salad with Mint Sugar

This salad disappears QUICK. You may want to make extra.


1/4 cup loosely-packed fresh mint, washed and dried thoroughly
3 tablespoons sugar
1 1/2 pounds cherries, pitted and halved
3 firm-ripe peaches (or nectarines), halved lengthwise, pitted, and cut into 1/3-inch thick wedges.
1/2 pound seedless red grapes (1 1/2 cups), halved


Pulse mint and sugar in a food processor until finely ground.
Combine fruit in large bowl and sprinkle with mint sugar. Toss gently to combine. Let stand 5 minutes prior to serving.

Recipe only slightly tweaked from this one in Gourmet magazine, July 2004.

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9 Responses to “resuming life, and a recipe: watermelon and arugula salad with basil vinaigrette”

  1. Macaroni Mama — June 18, 2012 @ 5:55 pm

    We’ve missed you as well. Welcome back!

  2. Mardi@eatlivetravelwrite — June 18, 2012 @ 7:47 pm

    MJ what a whirlwind ! You know we are always here for you waiting patiently whenever you are ready to post. xo

  3. jenn s — June 18, 2012 @ 9:41 pm

    You crack me up! I thought I was the only person alive who has the dream about not going to class all semester and showing up unprepared for the final (sometimes in my underwear!) I need dream analysis because I have that dream all the time!! I know you must be as grateful for delicious, sweet watermelon as I am. Isn’t it great? On the key lime subject, I made a key lime pound cake with key lime glaze a few weeks ago and it was divine. Give that pie another try. If anyone can get it right, you can. 🙂

  4. Kathryn — June 19, 2012 @ 4:32 am

    I don’t know how you do it but I’m sure that it’s incredibly rewarding and I know that your patients are lucky to have you there.

  5. Lana @ Never Enough Thyme — June 19, 2012 @ 10:38 am

    I can’t imagine having that kind of workload, two small children, a husband, a home, and a blog. Wow. That’s pretty darned incredible, MJ.

    Glad you’re finished with on call for now and are back to share more writing and recipes with us.

  6. Paula — June 19, 2012 @ 8:42 pm

    If I had to keep the schedule you do, forgetting to send cards or cancel lessons would be the very least I’d forget. I can’t imagine your workload, nor keeping the hours you must and these on call periods must be brutal. All I can say is that I admire you for being present for your patients when you are with them and for your family when you are together. This salad looks very refreshing. Everyone is very blessed to have you in their lives, if only for moments at a time.

  7. myfudo — June 21, 2012 @ 10:33 am

    At times that you are away, we know you are doing something worthwhile. Thanks for sharing such wonderful recipes…Love the colors of this salad!

  8. Riley — June 21, 2012 @ 6:51 pm

    Wow, I don’t blame you for having pie for dinner! This salad looks gorgeous!

  9. Jenny @ BAKE — June 22, 2012 @ 6:35 am

    This salad looks divine! I don’t know how you work so much it sounds so stressful!

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