Best-ever Fruit Salad

By lihui

6 Person

30 Minutes

165 Calories

A flavorful fruit salad recipe with fresh peaches, blueberries, strawberries, blackberries, and a simple orange dressing Obviously, I love the fruit mix I'm sharing in this recipe, but you can definitely substitute in or out your favorite fruits! The important thing to note is that some fruits don't play as well together as others. You need to separate acid from sweet. Acidic fruits like pineapples, sour apples, and grapefruits don't pair well with sweet fruits like bananas and grapes. Try it out!

Ingredients

Fruit

Fresh mint leaves, optional
1 pint Fresh blackberries
2 Ripe peaches, pit removed and thinly sliced
1 pint Blueberries
16 oz. Fresh strawberries, hulled and thinly sliced

Orange Dressing

1/2 tsp. Pure vanilla extract
1 Large juicy orange
1/2 cup Water
1/2 cup White granulated suga

Method

01

DRESSING: place the sugar, water, orange juice and orange zest in a small pan over medium heat. Stir until the sugar is dissolved and then bring to a boil. Turn the heat to low and simmer for about 15-20 minutes or until slightly thickened. Transfer mixture to a mason jar and stir in the vanilla extract. Add a tiny pinch of salt if desired (intensifies flavor). Put the lid on the mason jar and store in the fridge until ready to serve. This helps concentrate and intensify flavors. You don't want to pour the dressing over the fruit if it is at all warm.
02

FRUIT SALAD: Prepare the fruit by washing and thoroughly drying. You don't want the fruit at all wet when adding the dressing or it will water it down. Remove the stems and thinly slice the strawberries. Remove any stray stems from the blueberries. Remove the pits and thinly slice the peaches. Remove any leaves/stems from blackberries. Combine all the fruit in a large bowl and gently toss. Tear off and add in a few mint leaves if desired. Pour over cooled dressing and again gently toss.
03

STORAGE: fruit salad best enjoyed the same day it is dressed. If you'd like to have leftovers, store dressing and salad separately and only add dressing to the salad.

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Best-ever Fruit Salad

3.7

( By lihui )

01 Information

Grade easy
Serving 6 servings
Calorie 165 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Fruit

Fresh mint leaves, optional

1 pint Fresh blackberries

2 Ripe peaches, pit removed and thinly sliced

1 pint Blueberries

16 oz. Fresh strawberries, hulled and thinly sliced

Orange Dressing

1/2 tsp. Pure vanilla extract

1 Large juicy orange

1/2 cup Water

1/2 cup White granulated suga

03 Method

Step 1

DRESSING: place the sugar, water, orange juice and orange zest in a small pan over medium heat. Stir until the sugar is dissolved and then bring to a boil. Turn the heat to low and simmer for about 15-20 minutes or until slightly thickened. Transfer mixture to a mason jar and stir in the vanilla extract. Add a tiny pinch of salt if desired (intensifies flavor). Put the lid on the mason jar and store in the fridge until ready to serve. This helps concentrate and intensify flavors. You don't want to pour the dressing over the fruit if it is at all warm.

Step 2

FRUIT SALAD: Prepare the fruit by washing and thoroughly drying. You don't want the fruit at all wet when adding the dressing or it will water it down. Remove the stems and thinly slice the strawberries. Remove any stray stems from the blueberries. Remove the pits and thinly slice the peaches. Remove any leaves/stems from blackberries. Combine all the fruit in a large bowl and gently toss. Tear off and add in a few mint leaves if desired. Pour over cooled dressing and again gently toss.

Step 3

STORAGE: fruit salad best enjoyed the same day it is dressed. If you'd like to have leftovers, store dressing and salad separately and only add dressing to the salad.

04 Author

lihui

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