Summer Fruit Salad

Name: Summer Fruit Salad
Prep time: 3 h
Yield: 6 serving
Ingredients: 1/4 cup light brown sugar; 1 teaspoon cornstarch; 1 lemon; 2 oranges; 1/2 teaspoon vanilla extract; 2 cups diced fresh pineapple; 2 to 3 cups strawberries; 3 kiwi fruit; 1 cup seedless grapes; 2 cups blueberries

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Prep Time
3 hrs
Servings
6
Course
Side Dish, Dessert, Snacks, Brunch, Others
Cuisine
American, International

Summer Fruit Salad

Vera Ali

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A slightly sweet and tangy dressing brings all the flavors together in this Summer Fruit Salad. It’s refreshing, colorful, simple to make and so, so good!

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Ingredients

Servings

Dressing

1/4 cup light brown sugar
1 teaspoon cornstarch
1 lemon (zest and juice)
2 oranges (zest, juice and orange sections)
1/2 teaspoon vanilla extract

Fruit

2 cups diced fresh pineapple
2 to 3 cups strawberries hulled and sliced
3 kiwi fruit peeled and sliced
1 cup seedless grapes (halve them if they're really big)
2 cups blueberries

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Instructions

In a small sauce pan, mix together brown sugar and cornstarch. Set aside.
Zest and juice the lemon and the orange. Set aside the zest of both fruit. Measure out 1/3 cup of the orange juice and 2 1/2 tablespoons of the lemon juice (discard any extra or save for another use). Add juices to brown sugar mixture and cook over medium heat, stirring until slightly thickened and bubbly. Continue to stir for 1 minute then remove from heat. Transfer mixture to a small bowl; stir in vanilla and 1/2 teaspoon each of the orange and lemon zest. Chill for at least 1 hour.
Peel and section the two oranges. Place orange sections, pineapple, strawberries, kiwi, grapes and blueberries in a large bowl. Pour cooled sauce over fruit and gently toss to coat. Chill, covered for 2 to 3 hours before serving. Garnish with more zest if desired.