Salad: United States – Wyoming, Rocky Mountain United States – Huckleberry Fruit Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 min

Additional 45 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (300 g) fresh huckleberries
- 1 1/2 cups (225 g) strawberries, hulled and quartered
- 1 cup (150 g) blueberries
- 1 cup (125 g) raspberries
- 2 medium peaches, sliced, about 12 oz (340 g) total
- 1 medium crisp apple (such as Granny Smith), cored and thinly sliced, about 6 oz (170 g)
- 3 tbsp (45 ml) local honey
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 ml) finely grated lime zest
- 1 tbsp (15 ml) fresh orange juice (optional, for brightness)
- 2 tbsp (30 ml) chopped fresh mint leaves
- 1/4 cup (30 g) sliced almonds, toasted
- Pinch kosher salt (about 1/8 tsp (0.5 g))
- 2 tbsp (30 g) plain Greek yogurt or crème fraîche (optional, for serving)

Show original ingredient measurements

- 2 cups (300 g) fresh huckleberries
- 1 1/2 cups (225 g) strawberries, hulled and quartered
- 1 cup (150 g) blueberries
- 1 cup (125 g) raspberries
- 2 medium peaches, sliced, about 12 oz (340 g) total
- 1 medium crisp apple (such as Granny Smith), cored and thinly sliced, about 6 oz (170 g)
- 3 tbsp (45 ml) local honey
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 ml) finely grated lime zest
- 1 tbsp (15 ml) fresh orange juice (optional, for brightness)
- 2 tbsp (30 ml) chopped fresh mint leaves
- 1/4 cup (30 g) sliced almonds, toasted
- Pinch kosher salt (about 1/8 tsp / 0.5 g)
- 2 tbsp (30 g) plain Greek yogurt or crème fraîche (optional, for serving)

Instructions

Short Description:
A bright summer fruit salad that showcases fresh Wyoming huckleberries tossed with seasonal stone fruits and mixed berries, finished with a light honey-lime dressing, fresh mint, and toasted almonds.

Regional Notes:
This Wyoming variation highlights locally foraged wild huckleberries—smaller and tarter than cultivated berries—and uses regionally produced honey for the dressing. Compared with generic fruit salads, it keeps the dressing minimal to let the unique huckleberry flavor stand out and leans on summer stone fruits common to Rocky Mountain markets.

1. Toast the almonds: place sliced almonds in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a small bowl to cool.
2. Prepare the fruit: gently wash and drain all berries. Hull and quarter the strawberries; slice the peaches and apple just before assembling to minimize browning.
3. Make the dressing: in a small bowl or jar whisk together the honey, lime juice, lime zest, orange juice (if using), and a pinch of salt until smooth and slightly runny. Taste and adjust sweetness or acidity as needed.
4. Combine fruits: in a large mixing bowl, add the huckleberries, strawberries, blueberries, raspberries, peaches, and apple. Drizzle the honey-lime dressing over the fruit.
5. Toss gently: using a large spoon or salad tongs, gently toss once or twice to coat the fruit with dressing—be careful not to crush delicate berries.
6. Add mint and almonds: fold in the chopped fresh mint and about three-quarters of the toasted almonds, reserving the remainder for garnish.
7. Chill briefly: cover and refrigerate for 15–30 minutes to let flavors meld (optional; serve immediately if preferred).
8. Serve: transfer to a serving bowl or individual bowls, garnish with remaining toasted almonds and a small dollop of Greek yogurt or crème fraîche if using. Serve chilled or at cool room temperature.