Blueberry Thyme Fruit Salad

Source: Just Say Yes to Fruits and Veggies

Serving size: 1 cup

Servings per recipe: 5

Summertime is a great time to have blueberry thyme fruit salad!

View Nutrition Facts


2 cups blueberries

4 chopped peaches or nectarines

1 tablespoon chopped fresh thyme leaves

1 teaspoon grated peeled ginger

1/4 cup lemon juice

1 teaspoon grated lemon peel


measuring cups, measuring spoons, cutting board, sharp knife, grater, peeler


1. In a large bowl, combine all ingredients. Mix well.

2. Chill in the refrigerator for at least 1 hour.

3. Refrigerate leftovers.

More About Blueberries

How to Select

Select plump, full blueberries with a light gray-blue color. A berry with any hint of red isn't fully ripened. White and green colored blueberries will not ripen after they are picked; while blueberries that have already turned purple, red or blue-ish usually DO ripen after they are picked (if they are kept at room temperature to ripen).

How to Store

Once picked, don't place the berries, still warm from the sun, in a closed bag or container. Leave the container open so moisture doesn't form in the container. Don't wash berries until just before using, to prevent berries from becoming mushy. Chill berries soon after picking to increase shelf life. Store your fresh blueberries in the refrigerator as soon as you get them home, without washing them, in a covered bowl or storage container. If refrigerated, fresh-picked blueberries will keep 10 to 14 days. Freeze berries in freezer containers without washing to keep the skins from toughening. Place berries one layer deep. Freeze, then pour the frozen berries into freezer containers. Because unwashed blueberries freeze individually, they can be easily poured from containers in desired amounts. Remember both frozen and fresh berries should be rinsed and drained just before serving. Just before using, wash the berries in cold water.

How to Prepare

Wash and eat them raw, bake them in a bread or pie, or cook them down into a compote.