Peaches and Cream Summer Salad (Printer-friendly)

A refreshing chilled summer treat with ripe peaches, homemade whipped cream, and mint—ready in 15 minutes.

# What you'll need:

→ Fruit

01 - 4 ripe peaches, pitted and sliced
02 - 1/2 cup blueberries

→ Cream

03 - 1 cup heavy whipping cream, cold
04 - 2 tablespoons powdered sugar
05 - 1 teaspoon pure vanilla extract

→ Garnish

06 - Fresh mint leaves
07 - 2 tablespoons sliced almonds

# Method:

01 - In a large chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to use.
02 - Wash, pit, and slice the peaches. If using, rinse the blueberries.
03 - In serving glasses or a large bowl, layer the sliced peaches and blueberries.
04 - Spoon or pipe the whipped cream generously over the fruits.
05 - Garnish with fresh mint leaves and, if desired, a sprinkle of sliced almonds. Serve immediately, or chill for up to 1 hour before serving for a colder, more refreshing salad.

# Expert Tips:

01 -
  • This comes together in literally 15 minutes, which means more time lounging on the patio and less time stuck in the kitchen when you'd rather be anywhere but near a stove.
  • The balance of sweet juicy peaches against that barely sweetened cream hits this perfect spot where it feels indulgent but somehow still light and refreshing.
  • It's a showstopper at summer potlucks but humble enough for a Tuesday night when you just need something cold and wonderful.
02 -
  • The whipped cream will eventually weep and collapse if this sits too long, so I always whip the cream last and assemble everything right before serving.
  • Over-whipping the cream is a mistake I've made more than once—you want soft, billowy peaks that barely hold their shape, not stiff buttery curds.
03 -
  • Cold cream whips faster and holds its shape better, so pop your mixing bowl and whisk attachment in the freezer for 10 minutes before you start.
  • The powdered sugar not only sweetens but stabilizes the whipped cream, so don't be tempted to swap it for granulated sugar which can make the texture grainy.

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