Salad: Canada – British Columbia (Pacific Canada) – Okanagan Fruit Salad

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 3 ripe Okanagan peaches, pitted and sliced
- 1 cup (150 g) sweet cherries, pitted and halved
- 2 medium apples (Gala or McIntosh), cored and thinly sliced
- 1 cup (150 g) blueberries
- 1 cup (125 g) raspberries or mixed berries
- 2 tbsp (30 ml) fresh orange juice
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (8 g) fresh mint leaves, finely chopped
- 1/4 tsp (1.5 g) flaky sea salt, or to taste
- Freshly ground black pepper, to taste
- 1/4 cup (30 g) toasted sliced almonds or chopped walnuts (optional, for crunch)
- Zest of 1 small orange (optional, for extra citrus aroma)

Instructions

Short Description:
A bright, lightly dressed fruit salad showcasing Okanagan peaches, cherries, apples, and mixed berries, finished with fresh mint and a citrus-maple dressing to enhance the region's natural sweetness.

Regional Notes:
This Okanagan version highlights stone fruits and berries that are abundant in British Columbia's Okanagan Valley—ripe peaches and cherries take center stage alongside local apples and berries. The dressing is intentionally light (citrus + maple + mint) to lift the fruit flavors rather than mask them, a hallmark of Pacific Canada fruit salads.

1. Gently rinse and dry all fruit. Pit and halve cherries, slice peaches and apples, and leave smaller berries whole or halved if large.
2. In a small bowl, whisk together orange juice, lemon juice, maple syrup, and olive oil until emulsified. Stir in chopped mint, orange zest (if using), and a pinch of flaky sea salt and pepper.
3. Place the peaches, cherries, apples, blueberries, and raspberries in a large mixing bowl. Drizzle about two-thirds of the dressing over the fruit.
4. Using a large spoon, gently toss the fruit so the dressing coats it evenly without crushing the berries. Taste and add remaining dressing as desired.
5. Sprinkle toasted nuts over the salad if using and give a light final toss. Adjust salt and pepper to taste.
6. Chill the salad for 15–30 minutes to let flavors meld, or serve immediately at cool room temperature. Garnish with a few whole mint leaves before serving.