
The Best Fruit Salad Recipe
User Reviews
4.7
60 reviews
Excellent

The Best Fruit Salad Recipe
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Bold, beautiful, and delicious are only a few ways to describe The Best Fruit Salad Recipe you will ever make. The flavors of all the fruit mixed with fresh mint and sprinkled with a little brown sugar are sensational.
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Ingredients
- 1 pint strawberries hulled and sliced
- 5 kiwis peeled and sliced
- 5 oranges peeled and chopped
- 2 grapefruits peeled and chopped
- 12 ounces blueberries
- 1 cup mint chopped and divided
- ½ cup orange juice (or juice from 1 large orange)
- 2 tablespoons light brown sugar packed
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Instructions
- Add all fruit into a large serving bowl and gently mix to combine. Reserve 2 tablespoons of chopped mint and then add the rest to the bowl.
- To a blender or food processor, add the orange juice, reserved mint, and brown sugar. Blend until smooth. (If not serving the fruit salad immediately, refrigerate the dressing for later.)
- Pour some dressing over the fruit a little and then gently tossing the salad. Add more dressing to your taste. Garnish with a little brown sugar and some more chopped mint before serving.
Equipments used:
Nutrition Information
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Calories
218kcal
(11%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
9mg
(0%)
Potassium
717mg
(20%)
Fiber
10g
(40%)
Sugar
38g
(76%)
Vitamin A
1693IU
(34%)
Vitamin C
206mg
(229%)
Calcium
129mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
Calories | 218kcal | 11% |
Carbohydrates | 54g | 18% |
Protein | 4g | 8% |
Fat | 1g | 2% |
Saturated Fat | 1g | 5% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 1g | 5% |
Sodium | 9mg | 0% |
Potassium | 717mg | 15% |
Fiber | 10g | 40% |
Sugar | 38g | 76% |
Vitamin A | 1693IU | 34% |
Vitamin C | 206mg | 229% |
Calcium | 129mg | 13% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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