Description
A vibrant and refreshing fruit salad that combines a variety of fresh fruits with a sweet apricot glaze, perfect for gatherings or a healthy snack. This recipe highlights the natural flavors of pineapple, grapes, strawberries, kiwi, mangoes, blueberries, raspberries, and mandarin oranges, all gently tossed together for a perfect balance of sweetness and tang.
Ingredients
Scale
Glaze
- 1/3 cup apricot preserves
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Fruit Salad
- 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 finely, then stir all ingredients together until well blended.
- Add Pineapple: Chop the pineapple into smaller pieces than usual and add it to the bowl with the glaze.
- Prepare Grapes: Using a serrated knife, halve about 2 cups of purple grapes and 2 cups of green grapes. Add the halved grapes to the bowl.
- Prepare Strawberries: Hull 1 pound of strawberries, then slice them into quarters and add to the bowl.
- Prepare Kiwi: Chop the ends off the kiwi, peel using a peeler or paring knife, then cut each kiwi into quarters. If desired, chop each quarter once more, but avoid chopping too small to prevent disintegration. Add to the bowl.
- Prepare Mangoes: Stand the mango upright and slice as close to the pit as possible on each side. Score each mango half without cutting through the peel, then flip and slice the fruit off the peel. Add the chopped mango to the bowl.
- Add Berries: Add 10 ounces of blueberries and 6 ounces of raspberries to the bowl. Gently stir everything together to combine without crushing the fruit.
- Add Mandarin Oranges: Open and drain 2 cans (11 ounces each) of mandarin oranges completely, add to the bowl, and gently stir again.
- Serve: Garnish with fresh mint if desired and serve immediately for best flavor. Store any leftovers covered in the refrigerator and consume shortly after.
Notes
- Make ahead: To prevent sogginess, chop all fruit and place in a bowl separately. Mix glaze ingredients in a separate covered container and refrigerate. Combine glaze and fruit just before serving.
- The fruit salad is best served immediately for maximum freshness and flavor.
- Fresh mint garnish is optional but adds a nice aroma and color contrast.
- Using a microplane grater for lemon zest enhances the flavor by providing finely grated zest.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 110 kcal
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 0.3 g
- Saturated Fat: 0.0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0.0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
