Put the blueberries, and peaches in a medium serving bowl. Combine the sugar, and lemon zest. Add the chopped basil seasalt.

Cover and refrigerate until cold, at least 1 hour. Gently toss before serving.

Make Ahead Tips:

The fruit salad can be made up to 6 hours ahead and refrigerated.


  • 3/4 lb (2 cups) fresh blueberries
  • 1 Large peach, peeled, pitted and cut into bite-sized pieces
  • 1/4 cup (3 tbsp for a less sweet taste) granulated sugar
  • 1 medium lemon, zest and squeezed to yield 2 Tbs. juice
  • 3 basil leaves, finely chopped
  • pinch sea salt to taste