Minted Peaches & Melons

When peaches and melon are at their peak, they barely need help, and this no-cook fruit salad keeps things refreshingly simple. Ripe peaches and sweet cantaloupe get tossed in a light dressing of orange and lemon juice, then crowned with fresh mint and toasted almonds.

The citrus does double duty. It brightens the fruit with a little tang and keeps the cut peaches from browning while the salad waits.

Toasting the slivered almonds is worth the few extra minutes, since it wakes up their nutty flavor and adds a welcome crunch against all that soft, juicy fruit.

Here’s the one timing rule: hold the mint until just before serving. Chopped mint darkens and goes limp if it sits in the juice too long, so a last-minute toss keeps it bright green and fragrant.

You can prep the fruit up to 8 hours ahead, which makes this a relaxed pick for summer entertaining.

Kitchen Tips

• Use ripe, fragrant peaches and melon; with so few ingredients, fruit quality is everything.
• Toast the almonds until just golden for the best crunch and nutty flavor.
• Add the mint at the last minute so it stays vivid and doesn’t wilt.
• Serve cold or at room temperature; chilled fruit tastes refreshing, but room-temp fruit is more fragrant.

Variations

• Add honeydew, watermelon, or a handful of berries to the mix.
• Drizzle with a little honey or a splash of orange liqueur for a dressier version.
• Swap the almonds for toasted pistachios, or crumble feta over for a sweet-savory salad.