Description
A vibrant and refreshing fruit salad featuring a medley of fresh fruits tossed in a tangy apricot-lemon glaze. Perfect for a light dessert or a healthy snack, this colorful fruit salad combines pineapple, grapes, strawberries, kiwi, mango, blueberries, raspberries, and mandarin oranges for a burst of natural sweetness and texture.
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, for garnish (optional)
Instructions
- Prepare the glaze: In a large serving bowl, combine 1/3 cup apricot preserves, 1/4 cup sugar, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Stir well until the mixture is smooth and the sugar begins to dissolve.
- Chop the pineapple: Cut the pineapple into smaller bite-sized pieces than usual and add them to the bowl with the glaze.
- Halve the grapes: Using a serrated knife, halve 2 cups each of purple and green grapes, then add to the bowl.
- Prepare the strawberries: Hull 1 pound of strawberries, then slice them into quarters. Add them to the bowl.
- Peel and quarter the kiwi: Chop off the ends of the kiwi and peel the skin using a peeler or paring knife. Cut each kiwi in half lengthwise, then half again to make quarters. Optionally, chop each piece once more without going smaller to avoid disintegration. Add the kiwi to the bowl.
- Chop the mangos: Stand the mango upright and slice down close to the pit on both sides. Score the fruit halves with a knife without cutting through the peel, flip them inside out, and slice off the fruit from the peel. Add the mango chunks to the bowl.
- Add berries: Add 10 ounces of blueberries and 6 ounces of raspberries (if using) to the bowl. Gently stir the mixture to incorporate all fruits with the glaze.
- Include mandarin oranges: Open and drain two 11-ounce cans of mandarin oranges completely, then gently fold them into the salad.
- Serve: Garnish the fruit salad with fresh mint leaves if desired, and serve immediately for the best flavor and texture. Store leftovers covered in the refrigerator and consume as soon as possible.
Notes
- Make ahead: For best results, chop all fruits and keep them in a serving bowl separate from the glaze. Prepare the glaze in another covered bowl and refrigerate. Mix the glaze with the fruit just before serving to keep the fruit fresh and prevent sogginess.
- The salad is best served fresh, as it loses flavor the longer it sits.
- You can omit raspberries if preferred or unavailable.
- Use a microplane grater for zesting the lemon to get fine zest with maximum flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 20g
- Sodium: 5mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
