Description
This vibrant and refreshing fruit salad blends a variety of fresh fruits with a sweet lemon glaze to create the very best fruit salad. Featuring pineapple, grapes, strawberries, kiwi, mango, blueberries, raspberries, and mandarin oranges, this colorful dish is perfect for a light dessert or a healthy snack. The apricot preserves-based glaze enhances the fruit’s natural sweetness while adding a tangy brightness with lemon zest and juice.
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
Garnish
- Fresh mint, to garnish (optional)
Instructions
- Prepare the glaze: In a large serving bowl, combine 1/3 cup apricot preserves, 1/4 cup granulated sugar, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Use a microplane grater to zest the lemon for maximum flavor. Stir the mixture thoroughly until well incorporated to create a sweet and tangy glaze.
- Chop the pineapple: Cut the pineapple into smaller pieces than usual to ensure balanced bite-sized fruit. Add these pieces directly to the bowl with the glaze.
- Prepare the grapes: Using a serrated knife, halve about 2 cups each of purple and green grapes. Add them to the bowl with the pineapple and glaze.
- Prepare the strawberries: Hull 1 pound of strawberries and slice each into quarters. Add the strawberries to the bowl.
- Peel and chop the kiwi: Cut off the ends of each kiwi, then peel the skin with a peeler or paring knife. Slice each kiwi in half, then again in half to create quarters. Optionally chop each quarter once more, taking care not to over-chop to prevent disintegration. Add the kiwi pieces to the bowl.
- Chop the mangos: Stand each mango upright and slice down close to the pit on both sides to create two large halves. Score the flesh in a crisscross pattern without cutting through the peel, then invert the mango half to pop the cubes out. Slice off the cubes from the peel with a knife. Add the mango pieces to the bowl.
- Add berries: Gently add 10 ounces of blueberries and 6 ounces of raspberries (optional) to the bowl. Stir very gently to combine, preserving the shape of delicate berries.
- Add mandarin oranges: Drain 2 cans (11 ounces each) of mandarin oranges completely and incorporate them into the fruit mixture. Gently stir once more to mix all ingredients without crushing the fruit.
- Garnish and serve: Serve the fruit salad immediately for the freshest flavor. Garnish with fresh mint if desired. For leftovers, cover and refrigerate promptly, consuming them as soon as possible to maintain taste and texture.
Notes
- Serve the fruit salad immediately for optimal flavor; the longer it sits, the less vibrant the taste.
- To make ahead, prepare all fruit separately in a serving bowl and store chilled. Keep glaze ingredients mixed and refrigerated separately, then combine just before serving to prevent sogginess.
- Use a microplane grater for lemon zest to achieve fine, flavorful zest without bitterness.
- Handle berries gently to maintain their shape and prevent bruising.
- Store leftovers covered in the refrigerator and consume quickly for the best experience.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 20g
- Sodium: 5mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
