Description

This vibrant and refreshing fruit salad combines a variety of fresh, colorful fruits tossed in a sweet and tangy apricot glaze with lemon zest and juice. Perfect for gatherings or a light, healthy dessert, this recipe highlights the natural flavors of pineapple, grapes, strawberries, kiwi, mango, blueberries, raspberries, and mandarin oranges, all garnished with fresh mint.

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, optional

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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. Stir well to create a smooth glaze that will lightly coat the fruit, enhancing its sweetness and flavor.
Chop the pineapple: Cut the pineapple into smaller pieces than usual to ensure every bite is manageable and blends well with the other fruits. Add the chopped pineapple directly into the bowl with the glaze.
Prepare the grapes: Using a serrated knife, halve about 2 cups of purple grapes and 2 cups of green grapes. Carefully add these to the bowl to maintain their shape and texture.
Prepare the strawberries: Hull 1 pound of strawberries by removing the green tops. Quarter the strawberries and add them to the bowl for juicy bursts of flavor.
Peel and chop the kiwi: Trim the ends off the kiwi, then peel using a peeler or paring knife. Quarter each kiwi, and optionally chop further once more for smaller pieces, but avoid over-chopping to prevent disintegration. Add the kiwi to the fruit bowl.
Chop the mangos: Stand each mango upright and slice down along the sides close to the pit to remove the fruit halves. Score the mango flesh with a knife without cutting through the peel, then flip the mango skin inside out and slice off chunks of fruit, discarding the skin. Add the mango pieces to the bowl.
Add berries: Gently add 10 ounces of blueberries and 6 ounces of raspberries (optional) to the bowl, taking care not to crush the delicate berries.
Add mandarin oranges: Open 2 cans of mandarin oranges, drain well, and gently fold them into the salad to add a juicy citrus twist.
Mix and serve: Very gently stir all the ingredients together to combine the glaze evenly with the fruit without mashing the delicate pieces. Garnish with fresh mint if desired and serve immediately for the best flavor and texture.

Notes

Make ahead tip: To prevent fruit salad from becoming soggy, prepare the chopped fruit and store it uncovered or lightly covered in the fridge. Prepare the glaze separately, cover, and keep chilled. Combine the glaze with the fruit right before serving for optimal freshness.
Serve the fruit salad immediately as it tends to lose flavor and texture the longer it sits.
Store leftovers covered in the refrigerator and consume them as soon as possible to enjoy maximum freshness.
Using a microplane grater for the lemon zest adds a fragrant and fine lemon flavor that enhances the glaze.

Nutrition

Serving Size: 1 cup
Calories: 110
Sugar: 20g
Sodium: 5mg
Fat: 0.5g
Saturated Fat: 0.1g
Unsaturated Fat: 0.3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg