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Lemon Balm Fruit Salad Recipe

Lemon Balm Fruit Salad Recipe

Fruit salad is a popular summer treat. All you need is an handful of fruit and you have a refreshing treat that is just as good for breakfast as it is for dessert. Adding fresh Lemon Balm to this dish really makes it sing!

It makes 5 servings.


  • 1 cup chopped apples
  • 1 cup chopped oranges
  • 1 cup chopped strawberries
  • 1 cup chopped peaches
  • 1 cup chopped bananas
  • 2 Tablespoons finely chopped fresh Lemon Balm leaves – 1 sprig
  • 2 Tablespoons lime juice


  1. Peel the banana, orange and peaches.
  2. Chop the fruit into bite-sized pieces.
  3. Strip the Lemon Balm leaves from the stem and finely chop them. (Compost the stem.)
  4. Mix the ingredients together in a serving bowl.
  5. Add the lime juice and stir gently.
  6. Chill the covered fruit salad for 1 hour before serving.


This dish is best eaten fresh. Refrigerate remaining fruit salad in a covered container for a few days without the lemon juice and bananas, then add the lemon juice and bananas just before serving to prevent browning. The leftover fruit salad can also be blended into a smoothie with a little yogurt.

Try substituting grapes for strawberries or nectarines for peaches or use lemon juice instead of lime juice. 1/2 cup chopped peeled Kiwi fruit can be added to the salad as well as 1/4 cup dried cranberries.

Sue Sierralupe

Sue Sierralupé is a Certified Master Herbalist, Master Gardener and Sustainable Landscape Specialist. She is the clinic manager and lead herbalist at Occupy Medical clinic. Sue is author of The Pocket Herbal: Medicinal Plants that Changed the World and co-author of The Practical Herbalist Herbal Folios series. Follow her blog at Herbalism Manifesto for commentary on herbs, parenting, nutrition and a whole lot more.

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