Description
This vibrant and refreshing fruit salad combines a variety of fresh fruits coated in a tangy apricot and lemon glaze, perfect for a healthy snack or a festive side dish. Featuring pineapple, grapes, strawberries, kiwi, mango, blueberries, raspberries, and mandarin oranges, it’s a burst of natural sweetness and colorful textures in every bite.
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, then stir the mixture until well combined.
- Chop pineapple: Chop the pineapple into smaller-than-usual pieces and add them to the bowl with the glaze.
- Halve the grapes: Using a serrated knife, halve about 2 cups of purple grapes and 2 cups of green grapes. Add these to the bowl.
- Prepare strawberries: Hull 1 pound of strawberries and quarter them. Add them to the bowl.
- Peel and quarter kiwi: Chop off the ends of the kiwi, peel them with a peeler or paring knife, then slice each kiwi in halves and quarters carefully to avoid disintegration. Add the kiwi pieces to the bowl.
- Chop mangos: Standing the mango upright, slice down close to the pit on both sides to get two halves. Score each half with a knife (without cutting through the peel), flip it to pop the cubes out, and then slice the fruit from the peel. Add chopped mango to the bowl.
- Add berries: Add 10 ounces of blueberries and 6 ounces of raspberries to the bowl. Stir very gently to combine everything.
- Add mandarin oranges: Drain two cans (11-ounce each) of mandarin oranges thoroughly and fold them gently into the fruit mixture.
- Serve: Garnish the fruit salad with fresh mint if desired and serve immediately to enjoy maximum flavor. Store any leftovers covered in the refrigerator and consume as soon as possible.
Notes
- Make ahead: To prevent sogginess when prepping a few hours in advance, chop all fruits and place them in the serving bowl separately from the glaze. Store the glaze covered and chilled. Combine glaze with the fruit just before serving.
- The fruit salad is at its most flavorful and best texture immediately after assembling.
- Use a serrated knife for grapes to avoid crushing them.
- Excess liquid from citrus fruits can make the salad watery; drain canned mandarin oranges well.
- Fresh mint garnish adds a refreshing aroma and visual appeal.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 120
- Sugar: 22g
- Sodium: 10mg
- Fat: 0.3g
- Saturated Fat: 0.0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
