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Very Best Fruit Salad

A refreshing and colorful fruit salad that combines a variety of fruits with a sweet glaze, perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Glaze Ingredients
  • 1/3 cup apricot preserves
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest Use a microplane grater for zesting.
  • 2 tablespoons lemon juice
Fruit Ingredients
  • 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 Avoid cutting smaller to keep them intact.
  • 2 large mangos (or 4 small mangos), chopped Score the mango and slice off the fruit from the peel.
  • 10 ounces blueberries
  • 6 ounces raspberries (optional)
  • 2 cans mandarin oranges, drained Use 11-ounce cans.
  • Fresh mint, to garnish (optional)

Method
 

Preparation
  1. In a large serving bowl, combine the glaze ingredients: apricot preserves, granulated sugar, lemon zest, and lemon juice. Stir until well mixed.
  2. Chop the pineapple into smaller pieces than usual and add it to the bowl.
  3. Halve the purple and green grapes and add them to the bowl.
  4. Hull the strawberries and slice them into quarters. Add to the salad.
  5. Peel the kiwis, slice each in half, and cut into quarters. Add to the bowl.
  6. Chop the mangos and add to the bowl.
  7. Add the blueberries and optional raspberries to the bowl. Gently stir everything together.
  8. Add the drained mandarin oranges and gently mix them in.
  9. Serve immediately, garnished with fresh mint if desired.

Notes

This fruit salad is best served fresh as it can lose flavor over time. Store leftovers in an airtight container in the fridge and consume within a day or two for best taste.