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Summer Fruit Salad

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. In a small sauce pan, mix together brown sugar and cornstarch. Set aside.
  2. 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.
  3. 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.