Why Make This Recipe
Fruit salad is a bright, refreshing dish perfect for any occasion. This recipe for the Very Best Fruit Salad combines a variety of colorful fruits along with a sweet glaze that makes it irresistible. It’s great for breakfast, a snack, or even a dessert. Plus, it’s a fantastic way to add vitamins and nutrients to your diet in a delicious way.
How to Make the Very Best Fruit Salad
Ingredients:
- 1/3 cup apricot preserves
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 pineapple, chopped smaller than usual
- 2 cups purple grapes, halved
- 2 cups green grapes, halved
- 1 pound strawberries, hulled and quartered
- 5 kiwis, peeled and quartered
- 2 large mangos (or 4 small mangos), chopped
- 10 ounces blueberries
- 6 ounces raspberries (optional)
- 2 (11-ounce) cans mandarin oranges, drained
- Fresh mint, to garnish (optional)
Directions:
- In a large pretty serving bowl, add the glaze ingredients: 1/3 cup apricot preserves, 1/4 cup sugar, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Use a microplane grater to zest your lemon, one of my favorite tools ever! Stir it all together.
- Start chopping the fruit in the order that it’s listed: Chop the pineapple into smaller pieces than you normally would, and add it to the bowl.
- Use a serrated knife to halve about 2 cups of purple grapes and 2 cups of green grapes. Add them to the bowl.
- Hull 1 pound of strawberries and slice them into quarters. Add to the salad.
- Chop the ends off of the kiwis, then use a peeler or paring knife to remove the skin. Slice each kiwi in half, and then cut each half into quarters. Avoid cutting them smaller to keep them intact. Add to the bowl.
- For the mangos: place each mango upright and slice down close to the pit on both sides. Score the mango half with a knife, being careful not to cut the peel. Flip the mango so the fruit juts out and slice the fruit off from the peel. Add the mango to the bowl.
- Add 10 ounces of blueberries and 6 ounces of raspberries (if using) to the bowl. Very gently, stir everything together.
- Open 2 cans of mandarin oranges and drain them completely. Add to the bowl and gently mix them in.
- Serve immediately, garnished with fresh mint if you like! The longer the fruit salad sits, the less flavorful it becomes. Store leftovers covered in the fridge and enjoy them as soon as possible.
How to Serve the Very Best Fruit Salad
This fruit salad can be served in a large bowl for family-style serving or in individual cups for a more polished presentation. It’s great on its own or as a topping for pancakes, yogurt, or ice cream.
How to Store the Very Best Fruit Salad
Store any leftover fruit salad in an airtight container in the fridge. It’s best to eat it within a day or two to enjoy the freshest taste and texture, as the fruit may start to lose its flavor over time.
Tips to Make the Very Best Fruit Salad
- Use ripe fruits for the best flavor.
- Feel free to mix in your favorite fruits or use what you have on hand.
- When making the glaze, taste it before adding all the fruit. Adjust the sweetness if needed.
Variation
You can add nuts like almonds or walnuts for extra crunch, or sprinkle some coconut flakes for a tropical twist. You can also experiment with different fruits based on the season or your personal preferences.
FAQs
1. Can I make this salad in advance?
While fruit salad is best fresh, you can prepare the glaze and chop the fruit a few hours ahead. Just combine everything right before serving.
2. What if I don’t like some of the fruits listed?
No problem! You can substitute fruits you do enjoy. Just keep the ratios similar for texture and sweetness.
3. How do I prevent the fruits from browning?
Use citrus juice like lemon or lime to help prevent browning in fruits like apples or bananas if you decide to add them.
Very Best Fruit Salad
Ingredients
Method
- In a large serving bowl, combine the glaze ingredients: apricot preserves, granulated sugar, lemon zest, and lemon juice. Stir until well mixed.
- Chop the pineapple into smaller pieces than usual and add it to the bowl.
- Halve the purple and green grapes and add them to the bowl.
- Hull the strawberries and slice them into quarters. Add to the salad.
- Peel the kiwis, slice each in half, and cut into quarters. Add to the bowl.
- Chop the mangos and add to the bowl.
- Add the blueberries and optional raspberries to the bowl. Gently stir everything together.
- Add the drained mandarin oranges and gently mix them in.
- Serve immediately, garnished with fresh mint if desired.