Black Cherry Blueberry Almond Salad
A vibrant, no-cook fruit salad that pairs tart black cherries and sweet blueberries with sliced almonds, brightened with fresh lemon juice and mint. Light, naturally sweet, and perfect for summer gatherings or as a simple side dish.
- Prep
- 10 min
- Cook
- —
- Wait
- 5 min
- Total
- 15 min
- Makes
- 4 servings (about 1¼ cups per serving)
Steps
Before you start
- Wash all berries and pat them dry to prevent excess moisture
- Keep berries chilled until ready to assemble
- Juice the lemon fresh just before making the salad
Toast almonds (optional)
- If you'd like deeper flavor, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, shaking the pan occasionally, until fragrant and light golden.
- This step is optional but brings out the almond's natural sweetness.
- Set aside to cool slightly.
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Ready when: Almonds are light golden and fragrant
Tip: Watch closely—almonds burn quickly. If skipping this step, use almonds straight from the bag.
Prepare the cherries
- Pit the black cherries over a small bowl to catch any juices.
- Cut each pit cherry in half.
- If the pits are difficult to remove, you can use a cherry pitter for ease.
- Set the halved cherries in a large 3-quart mixing bowl.
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Ready when: All cherries are halved and pitted
Tip: Work over a bowl to capture the dark, flavorful cherry juice—add it to the salad.
Add blueberries and almonds
- Gently add the blueberries and toasted (or raw) sliced almonds to the bowl with the cherries.
- Use a wooden spoon or silicone spatula to fold everything together gently, being careful not to crush the berries.
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Ready when: Ingredients are gently mixed and evenly distributed
Tip: Fold gently—crushing blueberries will release too much juice and make the salad watery.
Dress the salad
- Drizzle the fresh lemon juice over the fruit mixture.
- If you'd like the salad slightly sweeter, add 1 tablespoon of honey.
- Sprinkle a small pinch of sea salt over everything.
- Fold again gently until the dressing coats all the berries and almonds.
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Ready when: All fruit and almonds are lightly coated with lemon dressing
Tip: The salt enhances the sweetness of the berries—don't skip it, even though the amount is small.
Add mint and rest
- Gently tear or leave whole 8 fresh mint leaves and fold them into the salad just before serving.
- Let the salad sit at room temperature for 5 minutes so the flavors can marry and the lemon juice begins to release the berries' natural juices.
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Ready when: Mint is gently incorporated and salad has rested
Tip: Add mint at the last moment so it stays bright green and fragrant—it will darken if added too early.
Good to know
Tips
- For the best texture and flavor, use berries at their peak ripeness—they should be fragrant, firm, and fully colored.
- If you can't find black cherries, use dark red or Bing cherries, which have a similar tart-sweet balance.
- To prevent the salad from becoming watery, pat the berries dry after washing and assemble the salad no more than 2 hours before serving.
- This salad is delicious on its own, but it also pairs beautifully with vanilla yogurt, whipped cream, or as a topping for vanilla ice cream or pound cake.
Storage & reheating
Store in an airtight container in the refrigerator for up to 2 days. The berries will soften and release more liquid over time, which is normal. If the almonds lose their crunch, toast fresh ones and stir them in just before serving. Do not freeze.
Substitutions
- fresh blueberries → blackberries or raspberries. Raspberries are more delicate and may break down faster, so handle gently. Blackberries have a similar texture and flavor profile.
- sliced almonds → sliced or slivered pistachios, or candied pecans. Pistachios add a subtle savory note; pecans will make the salad richer. Both should be toasted for best flavor.
- fresh mint leaves → fresh basil or a combination of basil and mint. Basil adds an herbal depth that pairs beautifully with dark berries. Use the same quantity.
- raw or wildflower honey → maple syrup or agave nectar. Use the same amount for similar sweetness. Maple syrup adds an earthy note; agave is milder.
