Get Ready for Summer with These Refreshing and Colorful Fruit Salads!
Any event calls for this fruit salad, not just a backyard barbecue. Never fear, there will be plenty! I love this fruit salad dish since the citrus sauce provides the finishing touch. Adding more time to allow the salad to soak up its juices can enhance its flavor. For optimal flavor, chill it for at least three or four hours before serving.
Fruit Salad Recipe
The recipe follows with specific directions and a list of ingredients, but first, we’ll go over the essentials:
What You Need for a Fruit Salad
The following items are necessary to prepare this well-regarded fruit salad:
- Use fresh orange and lemon juices, brown sugar, grated zests of both the orange and lemon and vanilla essence to make the sauce. ยท Here are the fruits you’ll need: blueberries, bananas, strawberries, kiwis, oranges, grapes, and strawberries.
Please take note that this is an extremely adaptable recipe; feel free to substitute whatever fruits you want or use whatever you happen to have on hand.
A Fruit Salad Recipe
In a nutshell, here is what you can anticipate from this simple fruit salad:
- Lower the heat and simmer the sauce until it has cooled.
- Arrange the fruits in a serving dish and drizzle with the sauce.
Third, let the flavors combine by covering and chilling.
Could You Prep This Fruit Salad Ahead of Time?
Of course! Because the flavors in this fruit salad require time to combine in the fridge before serving, it is really a fantastic meal to make ahead of time. Prepare the meal the night before and keep it in the fridge in an airtight container until you’re ready to serve.
Members’ Advice and Accolades on Allrecipes
“I made this yesterday and it was the talk of the party,” Deborah Cash explains. “You were adored by everybody. Nothing was altered on my part. I did not layer it but rather blended it all together, and the result was stunning.
“Darling, I absolutely loved this fruit salad,” jjarvis5 says. You could still taste the individual fruits in the sauce, which did a great job of blending them. I had the fruits layered, but as soon as I poured the sauce, everything got muddled.
The salad was delicious and had a vibrant array of colors, exclaims Czitnick. “I used tangerine instead of orange segments and it was perfect.”
Written by Corey Williams with editorial assistance
What You Need Sauce:
- 1/4 cup of freshly squeezed orange juice
- one-eighth cup of freshly squeezed lemon juice
- 1/3 cup of brown sugar that is hardened and packed
- 1/2 teaspoon of orange zest that has been grated
- 2/3 teaspoon of lemon zest that has been grated
- 1/8 teaspoon of vanilla essence
Tossed salad:
- two cups of fresh pineapple, cubed
- 2 cups of hulled and sliced strawberries
- 3. Three kiwis, de-seeded and sliced
- three sliced bananas
- 2 sections of oranges that have been peeled
- cup of grapes that are free of seeds
- Blueberries, 2 cups
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How to Follow
To make the sauce: A pot filled with orange and lemon juices, brown sugar, and zest from both the orange and lemon and cook over medium-high heat until it boils. Simmer, covered, over medium-low heat for approximately 5 minutes, or until slightly thickened. Whisk in the vanilla essence after taking off the heat. Let sit until cooled.
To dress the salad: Arrange the following fruit slices in a big, see-through glass dish: pineapple, strawberries, kiwi, bananas, oranges, grapes, and blueberries. Refrigerate for at least three to four hours before serving, or until sauce has cooled, then pour over fruit.
