Marry This Pretty, Yummy Fruit Salad is a fresh and easy recipe, which is made with strawberries and blueberries. It’s an ideal side dish for potlucks and parties, ready in about 40 minutes, plus chilling time.
Jump to RecipePretty, Yummy Fruit Salad Recipe Ingredients
- 1 cup Sugar
- 1 cup Water
- Juice Of 1 Orange
- Zest Of 1 Orange
- 2 whole Vanilla Beans, caviar scraped out (or 2 Teaspoons Vanilla Extract)
- 4 pt. Strawberries, hulled and halved
- 2 pt. Blueberries
- 2 cups Red Grapes, halved
- 2 cups Green Grapes, halved
- Mint Leaves, for garnish
How To Make Pretty, Yummy Fruit Salad
- Make the Orange Vanilla Syrup: In a small saucepan, combine the sugar, water, orange juice, and orange zest. Scrape the seeds (caviar) from the vanilla beans and add them to the pan. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, until it has thickened slightly.
- Chill the Syrup: Set the syrup aside to cool down, then transfer it to the fridge to get completely cold.
- Combine the Fruit and Syrup: In a very large bowl, gently combine the strawberries, blueberries, and red and green grapes. Pour the chilled syrup over the top of the fruit.
- Garnish and Serve: Toss the fruit gently to coat it in the syrup. Garnish with fresh mint leaves and serve.
Recipe Tips
- How to keep the fruit from getting mushy? The key is to be gentle when you’re tossing the fruit with the syrup. Use a large rubber spatula and fold the fruit carefully to avoid bruising the delicate berries.
- Can I use different fruits? Absolutely! This salad is a great base for other fruits like cubed mango, kiwi, or pineapple. It’s best to avoid fruits that brown easily, like apples and bananas, unless you plan to serve it immediately.
- Do I have to use a vanilla bean? A vanilla bean will give you the most intense, authentic flavor with beautiful black specks in the syrup. However, 2 teaspoons of a good quality vanilla extract, stirred into the syrup after it has been removed from the heat, is a perfectly good substitute.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dish. For the best texture, store the prepared fruit mixture and the chilled syrup in separate airtight containers in the refrigerator. Combine them just before you are ready to serve.
What To Serve With Fruit Salad
This fruit salad is a fantastic side dish for a brunch or potluck. It pairs beautifully with:
- Quiche or a savory breakfast casserole
- Pancakes or French toast
- Grilled chicken or pork
- It’s also wonderful on its own as a light dessert, perhaps with a dollop of yogurt or whipped cream.
How To Store Fruit Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator. It is best enjoyed within 2-3 days, as the fruit will continue to soften and release its juices over time.
- Freezing: This fruit salad is not suitable for freezing, as the texture of the fruit will become very soft and mushy upon thawing.
Fruit Salad Nutrition Facts
- Serving: 1 cup
- Calories: 210 kcal
- Carbohydrates: 55g
- Protein: 2g
- Fat: 0.5g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A cloudy simple syrup is usually a sign that the sugar has not completely dissolved. Make sure you stir the mixture as it comes to a boil and let it simmer gently until it is clear.
Yes, you can reduce the sugar to 3/4 cup if you prefer a less sweet syrup. Be aware that the syrup will be slightly thinner and will not have the same preservative qualities, so the salad should be eaten within a day or two.
The easiest way is to use a small paring knife to cut a small cone-shaped piece out of the top of the strawberry, removing the leaves and the white core underneath. For a fun trick, you can also push a sturdy drinking straw up through the bottom of the strawberry until it pokes out the top, taking the core with it.
Try More Recipes:
Pretty, Yummy Fruit Salad Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings20
minutes210
kcalA vibrant mix of fresh berries and grapes tossed in a bright, homemade orange-vanilla syrup, perfect for any gathering.
Ingredients
1 cup Sugar & 1 cup Water
Juice & Zest of 1 Orange
2 Vanilla Beans (or 2 tsp extract)
4 pt. Strawberries, hulled and halved
2 pt. Blueberries
2 cups each of Red & Green Grapes, halved
Fresh mint leaves, for garnish
Directions
- In a small saucepan, combine the sugar, water, orange juice, orange zest, and vanilla bean seeds.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until slightly thickened.
- Let the syrup cool completely, then chill it in the refrigerator.
- In a large bowl, combine all the prepared fruit.
- Pour the chilled syrup over the fruit, toss gently, and garnish with fresh mint before serving.
Notes
- The most important tip for a non-mushy salad is to be very gentle when tossing the fruit with the syrup.
- Chilling the syrup completely before adding it to the cold fruit is essential to keep the fruit crisp and fresh.
- A vanilla bean will provide the best, most intense flavor, but vanilla extract is a perfectly acceptable substitute.
- For the best results when making ahead, keep the fruit mixture and the syrup in separate containers in the fridge and combine just before serving.
