Late Summer Fruit Salad | Salad On Sundays


September 8, 2019

The House Magazine

As I write this post, I am listening to a breeze that’s noticeably cooler than it has been the last few weeks. There were a few leaves starting to change as I ran my weekend errands. These things are making it easier for me to finally embrace the fall season. It gets me ready for cooler days, my favorite soup recipes, lattes and sooo many throws to wrap up in on the couch. So, for today’s Salad on Sunday recipe I thought I would give summer one last nod before moving on to more autumn inspired flavors. The Late Summer Fruit Salad celebrates some of my favorite summer flavors – peaches, plums, figs, grapes, blackberries and tomatoes. Despite each of their distinct flavors, each element comes together so well and with little effort.


If you can slice fruit, you can make this recipe. Like most of the previous Salad on Sundays, this one is extremely easy to make. This recipe is gorgeous, so grab your favorite serving bowl or platter to display it on. The colors define summer and the freshness creates an irresistibility about it. I sliced and removed the pits from the stone fruits, and left some of the smaller fruits whole. It gives the presentation of the dish some texture and interest from the different shapes and sizes of ingredients.

The white balsamic reduction is also extremely simple. I wanted this to be a light and crisp addition to the recipe to keep things fresh. One of my favorite pairings in the world is balsamic and fig, so I started with that and chose some additional fruits that pair well with the vinegar. Peaches have to be one of my favorite summer fruits – they definitely are my favorite stone fruit. I added the mini grapes because they’re jammed packed with flavor, which gives your taste buds some excitement as you move from flavor to flavor.

Once you have the fruit sliced, drizzle the balsamic reduction over the top and serve immediately. It truly is hard to stop eating this salad. How long will this salad last? If you need to, store the remaining salad in a covered container and keep it in the refrigerator for 3-5 days. Another plus? This is a recipe without added sugar. Currently trying our best not to add it anywhere at The House of Perez.

As we look forward to fall, what kind of autumn salads would you like to see here? I’m thinking pumpkin, fig, goat cheese…maybe even a warm salad a time or two. Comment below with ideas…I’m excited to transition into the new season for this series.


Salad On Sundays : Late Summer Fruit Salad

Made from late summer harvests, this fruit salad is easy, healthy and the perfect side dish for those final barbecues before the onset of fall. The balsamic reduction adds a freshness to the dish and pairs well with all of the distinct flavors of the stone fruits, berries and tomatoes. 

  • Author: The House of Perez
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Category: Salad
  • Cuisine: American


  • 2 plums, sliced in half and pitted
  • 1 peach, sliced in half and pitted
  • 2 figs, sliced into quarters
  • 1 cup whole blackberries
  • 1 cup cherry tomatoes, halved
  • 2 sprigs mint
  • 1/3 cup white balsamic vinegar


  1. Prepare the fruit and place on a serving platter or in a serving bowl.
  2. Add vinegar to pan and cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Set aside and let cool.
  3. Pull the leaves off of the sprigs of mint and add to the fruit.
  4. Drizzle the balsamic reduction over the fruit. Serve immediately.

Keywords: fruit salad, healthy recipe, healthy fruit salad

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