Peaches & Berries with Lemon-Mint Syrup

Tested & Perfected Recipes

peaches & berries

This recipe comes from my friend, Stacy, who loves to cook and entertain. It’s elegant, refreshing and perfect for summer entertaining. The key is to start with perfectly ripe summer peaches, then just add sugar, freshly squeezed lemon juice, blueberries and fresh mint. You let the fruit soak up the syrup for a few hours, then add the delicate raspberries and blackberries right before serving. It’s delicious on its own but also pairs well with pound cake, vanilla ice cream — or both!

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Peaches & Berries with Lemon-Mint Syrup

Servings: 4-6
Total Time: 15 Minutes

Ingredients

  • 4 perfectly ripe peaches, pitted and sliced
  • 1 cup (1/2 pint) blueberries
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup sugar
  • 2 tablespoons chopped fresh mint
  • 1 cup (1/2 pint) raspberries
  • 1 cup (1/2 pint) blackberries

Instructions

  1. Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
  2. Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 109
  • Fat: 1g
  • Saturated fat: 0g
  • Carbohydrates: 27g
  • Sugar: 21g
  • Fiber: 5g
  • Protein: 2g
  • Sodium: 1mg
  • Cholesterol: 0mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • This looks so good! I was wondering if the sugar is really necessary. Trying to limit my use of added sugars. Thanks.

    • — Danielle on August 11, 2018
    • Reply
    • Hi Danielle, It balances the lemon but it’s fine to either leave it out or add to taste. Enjoy!

      • — Jenn on August 12, 2018
      • Reply
  • I decided to make this on a whim for a company dinner and received so many compliments! I followed the recipe to a T (doubled it) and I wouldn’t change a thing about it. Thank you so much for this delicious and simple fruit salad.

    • — Miranda on June 30, 2018
    • Reply
  • Hi Jenn, could I swap the blueberries for strawberries?
    Looks delicious 🙂

    Amy

    • — Amy on June 22, 2018
    • Reply
    • Sure!

      • — Jenn on June 22, 2018
      • Reply
  • This is my go-to summer dish. I always double our triple the recipe and find that the leftovers go fabulous on ice cream or on pancakes for breakfast the next day.

    • — Katie on March 1, 2018
    • Reply
  • What type of mint should I use. I have a number of different mint plants and I dont qant to mess up the flavor by using the wrong mint. I have apple mint, orange mint, chocolate mint, candy mint, spearimint and peppermint.

    • — Jennifer Zimmerman on August 4, 2017
    • Reply
    • I’d probably go with the spearmint here (but orange or apple mint would also be nice). Hope you enjoy!

      • — Jenn on August 5, 2017
      • Reply
  • Such a simple recipe, but so delicious. Our local peaches are perfect right now. I served this for my daughter’s shower (brunch) and everyone loved it.

    • — NANCY DRESSEL on September 18, 2016
    • Reply
  • Wonderful! We made pavlovas (dried meringue) and spooned the fruit with sauce over it. Perfect end to a great dinner.

  • Have you ever tried this fruit salad with frozen fruit? I know as it thaws it probably wont be as pretty.

    • — Laura Migliore on February 10, 2016
    • Reply
    • I haven’t tried it with frozen fruit Laura. If you try it, please let me know how it turns out!

      • — Jenn on February 10, 2016
      • Reply
    • I made this for Mother’s Day so I had to use frozen peaches. The package recommended serving them slightly frozen. It worked!!! Delicious!!!!!!!

      • — Kim on December 7, 2018
      • Reply
  • I made this last summer for a brunch and it was perfect. I needed something I could do mostly ahead and this fit the bill. It was absolutely delicious and fresh, and looked stunning in the serving bowl along with all the other food I was serving. I had pound cake, and yogurt, so there were plenty of options of eating the fruit alone, or with either of cake or the yogurt. Will definitely make again!.

    • — Karen on March 19, 2015
    • Reply
  • Love this recipe. I change it up and make it with any berries I pick up from the store, strawberries, raspberries, blackberries, blueberries, etc. The mint is delicious within this!

    • — Rebekah on November 8, 2013
    • Reply
  • I would like to ge your recipes emailed to me.

    • — Andrea on September 10, 2013
    • Reply
  • Yummy!

    • — PreciousPearls on August 31, 2013
    • Reply
  • This recipe supported my instinct to compliment a dinner invite, tonight.
    Sharron is making a Caprice Salad and a main course w/gluten-free pasta so I bring dessert in favor of her husband Dave…Hmmm.. I have plenty of the basil needed for the salad but what can I do with all these delicate,, potted mint plants I procreate every year? PEACHES! something with peaches and mint.
    I could troll thru so many cookbooks and magazines or I can “Google” it.
    Thank YOU, Once Upon a Chef =]
    I will be back!

    Oh! and for this recipe out of fresh fruit season?
    Ya know, frozen fruit done right is really very, very good but especially peaches hold up even better then most other fruits after flash-freeze.

    Would this recipe work with fresh Lime Juice?
    Why not? We have heard of Peach Salsa?.
    I’ll be Back =] Janice

  • This is a wonderful combination of flavor, freshness and makes a beautiful presentation served in a attractive cut glass bowl. Any combination of fruits can be used, just keep colors in mind. I did cut back on the sugar slightly, did not affect the taste. Love this website. Jennifer, you are truly an artist with your cooking skills. Thank you!

    • — Gisela Weidman on July 13, 2013
    • Reply
    • Thank you, Gisela!

      • — Jenn on July 13, 2013
      • Reply
  • thank you so much this look really great and……where can I get peaches at this time of the year???

    • — Meirav on March 13, 2013
    • Reply
    • I haven’t seen any either…sorry!

      • — Jenn on March 14, 2013
      • Reply
  • I made this once, bought a mint plant, and proceeded to make it every week in the summer! A wonderful fresh way to consume a variety of fruits.

    Once you have made this, you can mix and match the berries for each making. I pick up whatever is fresh at the market.

    • — Rebekah on March 9, 2013
    • Reply
  • I will so have to try out this recipe for summer! I just discovered how nicely peach pairs with mint. I tried it out in a homemade pie filling (made on the fly) and it turned out very light and fresh tasting.

    • — Kat D on June 27, 2012
    • Reply
  • Bursting with yummy goodness! 😮

    • — Elizabeth C. in Kansas on June 26, 2012
    • Reply
  • This is the perfect summertime dessert! I just made it this weekend and brought it to a dinner party…serve with vanilla gelato or sorbet…and use plenty of mint. Everyone loved it…a total winner!

    • — Louisa on June 20, 2012
    • Reply
  • Yummy!!! The flavors were great together and the mint was incredible!

    • — Carissa on May 22, 2012
    • Reply
  • This is simply delicious. Everyone loves the unexpected additions of sweet, sour, and fresh mint. Can use honey as an alternative sweetener. I have served it in a cut glass bowl given to me as a wedding gift by my aunt, and it looks so pretty on the table! Thanks for your inspiration, I love your recipes and stories.

    • — Julie Backas on May 15, 2012
    • Reply
  • I’ve made this with nectarines (which I prefer over peaches) and it was amazing. Be sure to wait to add the raspberries and blackberries until the end and then very gently toss to keep all of the fruit looking pretty.

    • — Nadia on March 4, 2012
    • Reply
  • This with freshly picked, straight-off-the-trees peaches and blueberries that have been growing and sweetening in the sun (I have to blanch the peach skins off though, it’s how I was raised, it’s a neurosis) … with some pound cake and vanilla bean ice cream … so simple, yet so good.

    • — Victoria on March 1, 2012
    • Reply
  • There are nothing bad in your blog,and I like them so much,hope better in the future,and your life will be better,too.and good things need to share,so I want to introduce my website to you,if you are free,see it,thanks.

  • This is delicious! One of my favorite good-for-you treats! Thanks!!

    • — Sandy on October 3, 2010
    • Reply
  • What a delight! I get lazy about eating fruit, and this is just the incentive I need. The mint lends a lovely kick. Love it! My husband loves it too.

    • — bethy on September 10, 2010
    • Reply
  • I made this fruit salad for the 4th and served it with vanilla ice cream. WOW, was it good! Such a nice change…thanks!

    • — Lynn on July 7, 2010
    • Reply
  • I just love fruit salads with mint syrup. I bet it’s great with peaches. I really enjoy a fruit salad with lots of watermelon, honeydew and cantaloupe; the mint syrup goes really well with melon. Great picture, it looks so good!

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