Description
A vibrant, refreshing fruit salad featuring a medley of fresh fruits tossed in a tangy apricot glaze, perfect for serving immediately as a healthy and colorful side or dessert.
Ingredients
Scale
Glaze
- 1/3 cup apricot preserves
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Fruit
- 1 pineapple, chopped smaller than usual
- 2 cups purple grapes, halved
- 2 cups green grapes, halved
- 1 pound strawberries, hulled and quartered
- 5 kiwi, 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)
Instructions
- Prepare the glaze: In a large serving bowl, combine the apricot preserves, granulated sugar, lemon zest, and lemon juice. Stir well until the glaze is smooth and the sugar starts to dissolve.
- Chop the pineapple: Cut the pineapple into smaller than usual pieces and add them to the bowl with the glaze.
- Prepare the grapes: Using a serrated knife, halve 2 cups each of purple and green grapes and add them to the bowl.
- Hull and quarter strawberries: Remove the stems and cut the strawberries into quarters, then add them to the bowl.
- Peel and quarter kiwi: Remove the ends of the kiwi and peel them carefully. Cut each kiwi in half and then into quarters, avoiding chopping too finely to prevent disintegration, then add to the bowl.
- Chop mangos: Stand the mango upright and slice as close to the pit as possible to separate halves. Score the flesh of each half without cutting through the skin. Flip the mango halves outward to expose the cubes and slice off the flesh. Add the mango pieces to the bowl.
- Add berries: Gently add 10 ounces of blueberries and 6 ounces of raspberries (if using) to the bowl and stir very gently to combine all fruit without crushing.
- Drain and add mandarin oranges: Drain the canned mandarin oranges thoroughly and fold them carefully into the salad.
- Serve: Garnish with fresh mint if desired and serve immediately for best flavor and freshness. Refrigerate leftovers covered and consume soon to maintain quality.
Notes
- Make ahead tip: Cut all fruit and keep it in a bowl separately. Prepare the glaze in a covered, chilled container. Combine glaze with fruit just before serving to prevent sogginess.
- Fruit salad is best served immediately to enjoy fresh flavors and textures.
- Leftover salad should be stored covered in the refrigerator and eaten within a day or two for optimal taste.
- Using a serrated knife makes halving grapes easier and cleaner.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 20g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
