Description
This vibrant and refreshing fruit salad combines a colorful mix of fresh fruits tossed in a tangy apricot glaze, making it the perfect light and healthy dessert or snack for any occasion. Bursting with flavors from pineapple, grapes, berries, mango, kiwi, and mandarin oranges, this easy-to-make salad is ideal for summer gatherings, picnics, or a nutritious treat any day of the week.
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
Garnish
- Fresh mint, to garnish (optional)
Instructions
- Prepare the glaze: In a large serving bowl, combine the apricot preserves, granulated sugar, lemon zest, and lemon juice. Use a microplane grater to zest the lemon for the best flavor. Stir the ingredients together until well mixed to create the glaze.
- Chop the pineapple: Cut the pineapple into pieces smaller than usual to ensure easier mixing and better flavor distribution. Add the chopped pineapple to the bowl with the glaze.
- Prepare the grapes: Using a serrated knife, halve about 2 cups each of purple and green grapes. Add these to the bowl with the pineapple and glaze.
- Prepare the strawberries: Hull the strawberries and slice them into quarters. Add the strawberries into the bowl.
- Peel and cut the kiwi: Cut off the ends of each kiwi, peel with a paring knife or peeler, then cut each kiwi in half and then in half again. Optionally, chop each quarter one additional time but avoid chopping too small to prevent disintegration. Add the kiwi pieces to the bowl.
- Chop the mangos: Slice the mango upright along both sides of the pit, score the fruit halves without cutting through the peel, then invert the scored mango to pop out the chunks. Carefully slice off the fruit from the peel and add the mango pieces to the bowl.
- Add berries: Add 10 ounces of blueberries and 6 ounces of raspberries (if using) to the mixture. Gently stir everything together to combine the glaze and fruit without crushing the berries.
- Add mandarin oranges: Open and fully drain 2 cans of mandarin oranges. Add them gently to the bowl and stir carefully to avoid breaking up the fruit.
- Serve immediately: Garnish with fresh mint leaves if desired, and serve the fruit salad right away for the best flavor and texture. Store leftovers covered in the refrigerator and consume as soon as possible to preserve freshness.
Notes
- Make ahead: To prevent sogginess, chop and combine the fruit in the serving bowl without the glaze. Prepare the glaze separately, cover and keep chilled. Mix the glaze into the fruit just before serving.
- The fruit salad is best served immediately to enjoy the freshest taste and texture.
- If you prefer, substitute or add any seasonal or favorite fruits to customize your salad.
- Use a serrated knife for cutting grapes to avoid crushing them.
- Carefully drain mandarin oranges to avoid excess juice diluting the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 22g
- Sodium: 5mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
