Easy Summer Fruit Salad Recipe with Coconut Dressing

A bowl of medicine disguised as dessert. We love to see it.

I feel like fruit salad usually goes one of two ways. It’s either a sad, wet mess of bland melon cubes, or the dish everyone goes back for thirds of. This one? Oh, it’s absolutely the latter.

This isn’t just chopping up some fruit and crossing your fingers. We’ve layered antioxidant-rich berries, citrus loaded with vitamin C, and dates (a.k.a. nature’s caramel). Then we tossed in a handful of pomegranate jewels, and gave it a little glam with edible rose petals. Lastly, we drizzled it with a coconut-lime-herb dressing that’s sweet, creamy, fresh, and just herbal enough to make your taste buds do a double-take.

Sure, it’s pretty. But it’s also powerful. Every ingredient here does double duty. It tastes great and does something good for your body.

You can serve this salad as a brunch side, a post-yoga snack, or let’s be honest… just stand over the bowl with a fork. No shame.

Why You’ll Be Making This All Summer

• No stove, no sweat. Not cooking in summer is self-care.

• Fruit, but upgraded. Rose petals and herbs in a fruit salad? Yes, we are that person now.

• Balanced, bold flavors. Sweet, tart, creamy, herby. Every bite hits a new note.

• Flexible. Don’t like dates? Swap ‘em. No pomegranates? Skip it. Your salad, your rules.

• It stays fresh. Lime juice keeps the fruit bright and snappy instead of sad and soggy.

Food as Medicine

While it may look like a regular fruit salad, every single ingredient here benefits your body.

• Strawberries & Blueberries: A wealth of antioxidants and anti-inflammatory compounds. Your skin and cells will thank you.

• Red Grapes: These little guys are rife with resveratrol, which supports heart health and helps balance your blood sugar.

• Mandarins: Tons of vitamin C makes them great for immunity, skin health, and a reduction in oxidative stress.

• Medjool Dates: They’re high in fiber and potassium, which means they’re great for both digestion and blood pressure.

• Pomegranate Arils: Nature’s jewels that are full of polyphenols, which support heart and brain health (and may even lower inflammation!).

• Mint & Basil: Both of these herbs are great for digestions and contain antimicrobial properties.

• Coconut Milk: A good source of healthy fats that work to help keep you full and support brain function.

Basically, it’s a multivitamin in fruit salad form.

Ingredients

For the Salad:

• 1 cup strawberries, hulled and halved

• 1 cup blueberries (fresh or gently thawed from frozen)

• 1 cup red grapes, halved

• 2 mandarins, peeled and sliced

• 4 Medjool dates, pitted and sliced

• ½ cup pomegranate arils

• A handful of edible rose petals (optional but very cute)

• Zest of 1 lime

For the Coconut Herb Dressing:

• 2 tbsp coconut milk (full fat = creamier, light works too)

• 1 tsp maple syrup

• Juice of ½ lime

• 1 tsp finely chopped mint

• 1 tsp finely chopped basil

• Tiny pinch of sea salt

Ingredient Substitutes (Because Life Happens)

• No maple syrup? Use honey, agave, or skip it. The fruit is plenty sweet on its own.

• No basil or mint? You can use just one, or sub in a little fresh lemon balm.

• Don’t love dates? Try chopped dried apricots or golden raisins instead.

• Out of pomegranate? Use chopped kiwi or passionfruit if you’ve got them—same tangy pop.

Instructions

1. Prep the fruit. Wash, hull, slice, and pit whatever needs slicing and pitting. Toss it all in your favorite serving bowl (or a mixing bowl. You know we’re casual here).

2. Make the dressing. Whisk together the coconut milk, lime juice, maple syrup, chopped herbs, and sea salt in a small bowl or jar.

3. Assemble. Drizzle the dressing over the fruit right before serving. Gently toss to coat.

4. Finish strong. Sprinkle with lime zest and rose petals. Bonus points for pretending it’s for guests even if it’s just for you.

Tips for the Best Fruit Salad Ever

• Wait to dress. Keep the salad crisp by waiting to toss until right before serving.

• Taste-test. If your fruit isn’t sweet enough, a little extra maple syrup in the dressing goes a long way.

• Serve chilled. The colder, the better. It’s summer, after all.

• Prep ahead. You can chop the fruit and make the dressing a few hours in advance—just keep ‘em separate until go-time.

FAQ

Can I make this the night before?
Kind of. Prep the fruit and the dressing separately, then combine just before serving so it doesn’t go mushy.

Kid-friendly?
Totally. Maybe skip the rose petals unless your kid is cool with “eating flowers.”

Can I use frozen fruit?
Yes! Just thaw and drain it well so your salad doesn’t get watered down.

What else can I throw in?
Try chopped nuts (pistachios or almonds are great), toasted coconut flakes, or a dollop of coconut yogurt on top.

How Will You Customize Yours?

Did you stick to the script or remix it into your own masterpiece? Let us know in the comments. And if you’ve got your own food-as-medicine hacks, don’t hold out on us. Share with the American Farmacy fam. We’re all about healing through real food!