Entree: United States – Southern United States – Seasonal Fruit Salad (A bowl of fresh Southern summer fruits tossed in a honey-lime yogurt dressing with toasted pecans and mint)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 30 min

Total 50 min

Ingredients

- 3 ripe peaches, about 1 lb (450 g), pitted and sliced
- 8 oz (225 g) strawberries, hulled and halved
- 1 cup (150 g) blueberries
- 1 cup (140 g) blackberries
- 3 cups (450 g) diced seedless watermelon or cantaloupe
- 1/2 cup (120 g) plain Greek yogurt
- 1/3 cup (80 ml) honey
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (2 g) lime zest
- 1/2 cup (60 g) toasted pecans, chopped
- 2 tbsp (8 g) chopped fresh mint
- Pinch of fine sea salt

Instructions

1. Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool, then chop coarsely.
2. In a small bowl, whisk together Greek yogurt, honey, lime juice, lime zest, and a pinch of salt until smooth to make the dressing.
3. Combine sliced peaches, strawberries, blueberries, blackberries, and diced melon in a large mixing bowl.
4. Pour the dressing over the fruit and gently toss to coat, taking care not to crush delicate berries.
5. Fold in chopped mint and toasted pecans, reserving a small handful of pecans and mint for garnish.
6. Chill the salad 20–30 minutes to let flavors meld, then serve cold, garnished with reserved pecans and mint.