Fruit Salad
User Reviews
5
Fruit Salad
Description
The Fruit Salad uses a diverse assortment of fruits such as strawberries, blueberries, blackberries, raspberries, kiwi, apples, mango, nectarines, and grapes. They are cut to bite-sized pieces and gently tossed in a dressing made from honey, fresh orange juice, and lemon zest, which adds a citrusy brightness and a touch of sweetness. This combination balances the flavors and highlights the natural juiciness of the fruit.
The textures range from soft berries to crisper apple slices, with kiwi and mango adding tropical notes. The salad rests refrigerated for an hour, allowing the dressing to penetrate and enhance the fruits without making them soggy.
This salad works well as a side dish for brunch, a light dessert, or a refreshing snack. The recipe yields about eight generous servings, making it suitable for gatherings.
The honey-based dressing can be prepared a day in advance and whisked again before tossing. Leftovers keep well when covered and refrigerated for 3 to 4 days.
Ingredients
For the dressing:
- 1/4 cup honey
- 1/4 cup orange juice
- 1 tablespoon lemon zest
For the salad:
- 1 pound strawberries hulled, and quarterd
- 6 ounces Blueberry about 2 cups
- 6 ounces blackberry about 2 cups
- 6 ounces raspberry about 2 cups
- 3 kiwi peeled and sliced
- 2 apple peeled, cored, and cut into 1/4 inch slices
- 1 Mango peeled, seed removed, and cut into 1/2 inch cubes
- 2 nectarines or peaches, peeled, seeded, and cut into 1/4 inch slices
- 2 cups grapes halved
Instructions
- In a small bowl whisk together honey, orange juice, and lemon zest. Set aside.
- In a large bowl, add strawberries, blueberries, blackberries, raspberries, kiwi, apple, mango, nectarine, and grapes.
- Drizzle dressing over the fruit and toss to combine. Cover with plastic wrap, and refrigerate for 1 hour before serving to meld flavors.
Notes
- Maple syrup or agave nectar can substitute for honey in the dressing.
- Only zest the colored part of the lemon to avoid bitterness.
- This method works well with any combination of fresh fruits beyond those listed.
- The salad yields about eight 1½-cup servings; adjust quantity as needed for larger groups.
- Store leftovers covered in the fridge for up to four days.
- The dressing can be made up to 24 hours ahead; whisk before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 1/2 cups each)
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 188kcal | 9% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 534mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 36g | 72% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 97mg | 108% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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