Last updated on June 7th, 2019
Take your summer fruit salad from basic to gourmet with herbed pistachio crumble and creamy burrata. Add lime, olive oil, and chopped roasted Wonderful Pistachios, Lightly Salted mixed with fresh tarragon, basil, and flaky salt. This cantaloupe, stone fruit, and mango fruit salad is deceptively easy to whip up!
This post is sponsored by Wonderful Pistachios, a year-long partner of Snixy Kitchen
I’m sure it’s safe to say we’ve all had a fruit salad that was just that: fruit tossed together in a bowl. While a bowl full of delicious summer fruit is never a bad thing, it’s not the most exciting thing on the table.
In her toddler-speak, Zoella used to call it “salad fruit” which I think feels most accurate. It’s just fruit…that is tossed together as salad.
But a fruit salad doesn’t have to be just fruit! Think about it: would you ever serve an arugula salad with just arugula? Kale salad with just kale? Let’s rethink fruit salad as salad first. Fruit is merely the descriptor – the base – with necessary other components to dress it up as a worthy salad.
Next time you’re tasked with bringing the fruit salad for a summer gathering, this stone fruit, cantaloupe, and mango fruit salad has it all: sweet juicy fruit, crunchy pistachios, bright fresh herbs, creamy burrata, earthy olive oil, and a sprinkle of flaky salt. It’s sweet with a hint of savory. It’s anything but boring.
This summer fruit salad is my second recipe in partnership with Wonderful Pistachios. First, I made this pistachio-crusted whole roasted cauliflower with pistachio cream – a showstopper vegetarian centerpiece for any time of year. Now, this pistachio-dusted summer fruit salad uses their Wonderful Pistachio No Shells, Lightly Salted to bring a fruit salad from basic to gourmet.
What fruit for a summer fruit salad?
Choose seasonal fruits for your fruit salad and consider what fruits go well together for in terms of texture and flavor. Combining cantaloupe, stone fruits, and mangos works great for a mix of bright, tart, and floral fruit flavor.
Summer fruits that go well in fruit salad include:
- Berries: blackberries, strawberries, raspberries, blueberries
- Stone fruits: apricots, nectarines, peaches, plums/pluots (late summer)
Can I make Fruit Salad the Day Before
Yes, you can prepare fruit salad up to a day in advance. Prep and/or slice most of your fruit, tossing them together in lime juice to keep them from browning, then store them in an airtight container until you’re ready to assemble. Save for any sensitive fruits until just before serving. For example, apricots and raspberries are more delicate and tend to get squishy and/or oxidize when cut too early.
Add any nuts – in this case, pistachio crumble – and cheese just before serving. You can even make the pistachio crumble in advance and store it separately until ready to serve.
How to make herbed pistachio crumble
To make this herbed pistachio crumble, start with Wonderful Pistachio’s No Shells, Lightly Salted pistachios. Chop your nuts and herbs separately, then toss them together.
Chopping the nuts by hand as opposed to with a food processor will leave some larger pieces that add roasted crunch while also creating some fine dust much like pistachio flour. This fine pistachio dust spreads the buttery roasted nutty notes to every bite. Together, the chunkier nuts and pistachio dust add varied texture to balance the soft juicy fruit and creamy burrata cheese.
Cantaloupe, Stone Fruit, and Mango Fruit Salad
This summer fruit salad is deceptively gourmet – it’s secretly very simple to make. Using Wonderful Pistachio’s No Shells, Lightly Salted to make the herbed pistachio crumble streamlines your prep because the pistachios are already shelled and roasted! These pistachios do all the busy work, making this a no-fuss fancy fruit salad that doesn’t compromise on flavor or presentation.
The whole thing comes together in less than 15 minutes, and is sure to impress!
Unique Summer Fruit Salad Recipes
- Mint Jicama Cantaloupe Salad
- Mango Fruit Salad with Poppy Seed and Earl Grey Coconut Cream from With Food & Love
- Fruit Salad with Thai Herbs from 101 Cookbooks
- End-of-Summer Melon Salad from Kale and Caramel
- Cucumber Avocado Watermelon Salad from Heartbeet Kitchen
- Festive Fruit Salad with Lemon & Ginger from Love & Lemons
Disclosure: Special thanks to Wonderful Pistachios for providing the pistachios for this recipe and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!
- ½ medium cantaloupe, cut off the rind and sliced into 1/4 to 1/2-inch thick wedges and halved
- 1 ripe mango, cut off the pit and sliced 1/4 to 1/2-inch thick
- 2 ripe but firm peaches, cut off the pit and sliced 1/4-inch thick
- 2 ripe but firm nectarines, cut off the pit and sliced 1/4-inch thick
- 4 ripe apricots, cut off the pit and sliced 1/4-inch thick
- Zest and juice of 1 lime
- 2 teaspoons extra virgin olive oil
- [1/3 cup Wonderful Pistachios No Shells, Lightly Salted, finely chopped]
- 1 teaspoon packed minced fresh tarragon
- 1 teaspoon packing minced fresh Basil
- 8oz fresh burrata cheese (or substitute mini mozzarella balls)
- Pinch flaky salt
- Toss all the fruit with the juice and zest of the lime and arrange on a serving platter or bowl. Drizzle the olive oil over the top.
- In a small bowl, mix the pistachios, tarragon, and basil together, rubbing with your fingers to release the oils from the herbs. Sprinkle this crumble over the salad to taste.
- Dollop the burrata over the salad.
- Sprinkle with flaky salt and garnish with more fresh herbs, if desired.
Fruit substitutions: If you can't find any of the fruit above ripe, sub in more of another fruit. For example, instead of nectarines or apricots, add more peaches. Your fruit salad depends on delicious fruit. If you find your fruit not quite sweet enough, you can add a teaspoon of honey!
Make-ahead: you can slice the cantaloupe, mango, peaches, and nectarines up do a day in advance and store them in an airtight container tossed with the lime zest and juice until you're ready to assemble your salad. Apricots tend to oxidize quickly if cut early, so add those just before you're ready to serve.