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Summer Fruit Salad with Sweet Cashew Cream
Sweet summer berries and plump cherries meet a rich, dairy-free cashew base in this elegant take on a classic fruit salad. You'll toss the fresh fruit in a bright dressing spiced with cinnamon and cardamom, adding a warm depth that perfectly balances the natural sweetness. It's a stunning addition to a weekend brunch spread or a light, refreshing dessert after a heavy meal. Finish it off with fresh mint and edible flowers for a presentation that'll impress anyone at your table.
Ingredients
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Pinch of fine sea salt
- 2 cups (290 g) strawberries, sliced
- 1 cup (225 g) cherries, pitted and halved
- 1 cup (120 g) raspberries
- 1 cup (170 g) blueberries
- 1 cup (145 g) blackberries
- 3 tablespoons finely chopped mint
Instructions
- 1Stir the ground cinnamon, ground cardamom, and a pinch of fine sea salt together in a small bowl.
- 2Place the sliced strawberries, halved cherries, raspberries, blueberries, blackberries, and finely chopped mint in a large bowl. Sprinkle the spice mixture over the fruit and toss very gently to combine. Be careful not to crush the delicate berries.
- 3Spoon a layer of prepared sweet cashew cream onto each serving plate and top with a mound of the mixed summer fruit. Garnish with edible flowers if using, and serve chilled or at room temperature.
Notes
- Make ahead: You can wash and slice the berries up to a day in advance, but don't toss them with the spices and mint until just before serving so they don't become mushy.
- Component: You'll need a batch of prepared sweet cashew cream for the base. If you don't have any, a thick coconut yogurt or dairy-free vanilla yogurt works beautifully as a substitute.
- Storage: Store leftover fruit salad and cashew cream in separate airtight containers in the fridge for up to 2 days.
Recipe Details
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