Description
A vibrant and refreshing fruit salad featuring a colorful mix of fresh fruits tossed in a sweet and tangy apricot glaze that enhances the natural flavors. Perfect for summer gatherings or as a light, healthy 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 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 best results. Stir all ingredients until well mixed.
- Chop the pineapple: Cut the pineapple into smaller pieces than usual and add them to the glaze bowl.
- Halve the grapes: Using a serrated knife, halve 2 cups of purple grapes and 2 cups of green grapes. Add these to the bowl.
- Prepare the strawberries: Hull 1 pound of strawberries and cut them into quarters. Add them to the bowl.
- Peel and slice the kiwi: Cut the ends off the kiwi, peel them using a peeler or paring knife, then quarter each one. If desired, chop the pieces once more but no smaller to avoid disintegration. Add to the bowl.
- Chop the mangos: Stand the mango upright, slice down close to the pit on both sides. Score the flesh without cutting through the peel, flip so the cubes pop out, and then slice off the fruit from the peel. Add mango pieces to the bowl.
- Add berries: Add 10 ounces blueberries and 6 ounces raspberries gently to the bowl and stir very softly to combine.
- Add mandarin oranges: Drain 2 cans (11-ounce each) of mandarin oranges completely and add them gently to the fruit mixture. Stir carefully to combine.
- Serve: Garnish with fresh mint leaves if desired and serve immediately for best flavor and texture. Store leftovers covered in the refrigerator and consume promptly.
Notes
- Make ahead: For best texture, prepare fruit separately from glaze if making several hours in advance. Store chopped fruit covered in a serving bowl and glaze in a separate covered container in the fridge. Combine just before serving.
- The fruit salad is best enjoyed immediately as it tends to lose its freshness and flavor when sitting for long periods.
- Use a serrated knife for halving grapes to prevent crushing them.
- Peeling kiwi properly prevents mushy texture in the salad.
- Fresh mint garnish adds a nice aromatic touch but is optional.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 120
- Sugar: 20g
- Sodium: 5mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
