A fruit salad for any season — with totally exquisite toppings

This fruit salad from Radhi Devlukia-Shetty is as versatile as it is stunning. It calls for seasonal fruit, so you can take your cues from whatever stands out to you at the market. 

And while the fruit is the star, Devlukia-Shetty adds layers of flavour and texture with fresh herbs, citrus zest, walnuts and not just one but two delicious sauces. “The velvety cashew cream adds a little indulgence and then with the spiced agave on top, it turns into a dream!” the plant-based recipe writer told us.

Those elements make this fruit salad a special one — both unassuming enough to be breakfast, and exquisite enough to be a dinner party dessert. Read on for the recipe from Devlukia-Shetty’s new cookbook, Joyfull: Cook Effortlessly, Eat Freely, Live Radiantly, and customize it as you wish.  

Seasonal Fruit Salad

By Radhi Devlukia-Shetty

You don’t have to look any further for proof of the miracles of nature than fruit. These jewels of the trees and vines are loaded with vitamins, minerals, antioxidants, phytonutrients, and hydration. Plus, just look at them. Whether it’s spring’s first berries; melons, and stone fruit at the height of summer; figs, quince, apples, and pears in autumn; or citrus in the depths of winter, these fruits are the succulent reminders of life’s sweetness. When enjoyed in season, there’s not much that good fruit needs in order to be delicious. But for an extra special moment, I like making this salad, which adds even more dimension with nuts and a beautiful mess of fresh herbs.

Ingredients

Fruit salad:

• 4 cups diced seasonal fruit
• Grated zest of 1 medium orange
• Grated zest of 1 lemon
• ½ tbsp fresh lemon juice
• ¼ cup chopped toasted walnuts
• 1 tbsp minced fresh mint leaves
• ¼ tsp minced fresh thyme leaves
• ¼ tsp minced fresh rosemary leaves
• Sweet Cashew Cream (recipe follows)
• Spiced Agave (recipe follows), for drizzling

Sweet Cashew Cream:

• 1 cup cashews
• ⅔ cup plain unsweetened almond milk, plus more if needed
• 2 tsp maple syrup
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice

Spiced Agave:

• ½ cup agave nectar or vegan honey
• ½ tsp ground coriander
• 2 whole star anise
• ½ tsp ground cinnamon
• ½ tsp ground ginger

Preparation

In a large bowl, toss together the fruit, orange zest, lemon zest, lemon juice, walnuts, mint, thyme, and rosemary. 

Divide the salad among bowls. Top each with a dollop of the cashew cream and a drizzle of spiced agave and serve.

Serves 4

Sweet Cashew Cream: 

In a bowl, combine the cashews with hot water to cover and let soak for 30 minutes (or plan ahead and soak the cashews overnight). Drain and rinse.

In a high-powered blender, combine the soaked cashews, almond milk, maple syrup, vanilla, and lemon juice and blend until smooth. Add more almond milk if you’d prefer a thinner consistency. 

Store in a sealed container in the refrigerator for up to 4 days.

Makes about 2 cups

Spiced Agave: 

In a small saucepan, combine the agave nectar, coriander, star anise, cinnamon, and ginger and cook over medium heat, stirring, until the spices have released their aroma, 3 to 5 minutes. 

Remove the pan from the heat and set aside to cool completely. The agave can be stored in a sealed container in a cool cupboard for up to 2 weeks.

Makes ½ cup

Excerpted from Joyfull: Cook Effortlessly, Eat Freely, Live Radiantly (A Cookbook) by Radhi Devlukia-Shetty. Photography by Alanna Hale. Copyright © 2023 by Radhi Devlukia-Shetty. Excerpted with permission from Simon Element, an Imprint of Simon & Schuster, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.