The Very Best Fruit Salad
The Fruit Salad That’ll Steal the Show 🍇🍍
Okay, so who doesn’t love a fruit salad? I mean, it’s like nature’s candy, right? But, hear me out—there’s a right way and a wrong way to do it. I’ve made my fair share of sad, soggy fruit salads *shudders* and I’ve got the scars to prove it. But THIS recipe? Total game changer.
Okay, Let’s Talk Ingredients
Alright, let’s get into the nitty-gritty of what you need. I’m talkin’ about:
– 1/3 cup apricot preserves (the secret weapon, trust me)
– 1/4 cup granulated sugar (not too much, don’t overdo it!)
– 1 tsp lemon zest (you gotta zest it, okay?)
– 2 tbsp lemon juice (fresh or bottled, but fresh is better)
– 1 pineapple (chopped smaller than usual, like—bite-sized)
– 2 cups purple grapes (halved, for that dramatic flair)
– 2 cups green grapes (yes, halved too)
– 1 lb strawberries (hulled and quartered, because who doesn’t love strawberries?)
– 5 kiwi (peeled and quartered, but don’t go too small)
– 2 large mangos (or 4 small, whatever floats your boat, chopped of course)
– 10 oz blueberries (just grab a pint, you’ll eat some along the way)
– 6 oz raspberries (optional but why not?)
– 2 cans mandarin oranges (drained—seriously, don’t skip this)
– Fresh mint (for garnish, if you wanna feel fancy)
You got all that? Get ready to shop like a pro.
So Here’s Why I Make This Constantly
Okay, so picture this: It’s summer, hot as heck, and you’ve got friends over for a BBQ. Someone’s like, “Bring a dish!” and you freeze because you’re not about to fry a bunch of chicken in this heat. So, you whip out *this* killer fruit salad. Everyone’s eyeing it like it’s the Holy Grail of food. It’s fresh, it’s colorful, and honestly, it’s just the happiest thing ever. Plus, my kids love it—and you know if the kiddos are happy, life is good!
Oh, and one time, I served it at this potluck and, no joke, it vanished faster than you can say “fruit salad.” People were like, “What’s in this?!” and I was like, “Just a little magic and a LOT of fruit.” 😂
The One Trick That Changes Everything
Alright, listen up—here’s the deal: the glaze. It’s super easy but makes your fruit taste like it’s on a whole new level. Mix that apricot preserves with the sugar, lemon zest, and juice. Boom. You’re basically a gourmet chef now. It pulls all the flavors together and gives it that sweet-tart vibe. Don’t skip it!
Don’t Mess This Up (My Top Tips)
1. Size matters: Seriously, chop your fruit into pieces that are easy to eat. No one wants to wrestle with a huge chunk of mango, am I right?
2. Fresh is best: Try to use fresh fruit. Canned stuff is okay in a pinch, but fresh fruit just slaps different.
3. Don’t let it sit: This salad is best fresh. Like, serve it right after you make it. If it sits, it gets all sad and mushy. Nobody wants that.
How to Keep Them From Disappearing (Or, How to Store Them)
If by some miracle you have leftovers (which is rare, I tell ya), store it in an airtight container in the fridge. But seriously, don’t leave it too long—like, eat it within a day or two max. It loses its magic after that.
If You Liked This, You’ll Probably Like These Too
If you’re feeling this vibe, you *might* also dig my:
– Summer Berry Trifle: Layers of goodness that’ll make your heart sing!
– Grilled Peach Salad: Oh man, the smoky sweetness is unreal.
– Pineapple Salsa: Perfect with chips or on tacos. Trust me, you’ll thank me later!
So, did I convince you to go make this fruit salad? What’s your go-to summer dish? Let me know! 🍉🍓
The Very Best Fruit Salad
Flavor-packed The Very Best Fruit Salad with amazing ingredients and incredible taste! Perfect for any occasion.
30 minutes
30 minutes
Ingredients
- 1/3 cup apricot preserves
Instructions
- In a large pretty serving bowl, add the glaze ingredients: 1/3 cup apricot preserves, 1/4 cup sugar, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Use a microplane grater to zest your lemon, one of my favorite tools ever! Stir it all together.
- Start chopping the fruit in the order that it's listed: Chop the pineapple into smaller pieces than you normally would. Add it to the bowl.
- Use a serrated knife to halve about 2 cups of purple grapes and 2 cups of green grapes. Add to the bowl.
- Hull 1 pound of strawberries. Slice the strawberries into quarters. Add to the salad.
- Chop the ends off of the kiwi and then use a peeler or paring knife to get the skin off. Slice the kiwi in half, then in half again. Stop here, or if you want, chop each piece one more time. Don't chop smaller than this or your kiwi will just disintegrate into nothingness eventually. Add to the bowl.
- Chop the mangos: place the mango upright, and slice down all the way through, as close as you can to the pit on the inside. Repeat on the other side. Score the mango half with a knife, not cutting the peel. Flip the mango so the fruit juts out. Then slice off the fruit from the peel. See photos! Add mango to the bowl.
- Add 10 ounces of blueberries and 6 ounces of raspberries to the bowl. Very, very gently, stir everything together.
- Open 2 cans of mandarin oranges and drain them completely. Add the mandarin oranges to the bowl and gently stir them in.
- Serve immediately, garnished with mint if you like! The longer fruit salad sits, the less flavorful it becomes. Store leftovers covered in the fridge, and eat them as soon as possible! Call the neighbors!
