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Very Berry Fruit Salad

http://www.eatingwell.com/recipes/berry_fruit_salad.html

From EatingWell:  May/June 2013

This easy fruit salad recipe is a dazzler: a large bowl of colorful berries served with a cool lemon curd sauce. Use room-temperature fruit in this berry salad (or if you are taking the berries out of the refrigerator, set them in an oven that’s recently been on to gently warm them). The flavor of warm or room-temperature berries is so much better, as if they’re fresh-picked and still hold the warmth of the sun.

8 servings | Active Time: 15 minutes | Total Time: 3 1/4 hours

Ingredients

Berry Puree

Lemon Sauce

Berries

Preparation

  1. To prepare puree: Puree 1 1/2 cups raspberries, 1 cup strawberries, orange juice and lemon juice in a blender until smooth. Add sugar to taste. Set aside at room temperature for up to 3 hours or cover and refrigerate.
  2. To prepare sauce: Place lemon curd in a medium bowl and gradually stir in sour cream (or crème fraîche or yogurt). Transfer to a serving dish, cover and refrigerate until ready to serve.
  3. To prepare berries: If refrigerated, remove berries and the berry puree from the refrigerator about 3 hours before serving to bring them to room temperature. (Room-temperature berries and puree have the best flavor.) About 1 hour before serving, hull and quarter the strawberries and combine with the blueberries and blackberries in a large mixing bowl. Toss with the puree. Adjust the sweetness if necessary by gradually adding sugar to taste, 1 tablespoon at a time. Cover and let stand at room temperature.
  4. Just before serving, add the raspberries to the bowl, tossing very gently with two spoons and being careful not to break up the berries. Transfer to a serving dish, if desired, and garnish with mint. Serve each portion of berries topped with about 2 1/2 tablespoons of the lemon sauce.

Nutrition

Per serving : 208 Calories; 6 g Fat; 3 g Sat; 1 g Mono; 12 mg Cholesterol; 35 g Carbohydrates; 4 g Protein; 9 g Fiber; 17 mg Sodium; 403 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 1/2 other carbohydrate, 1/2 fat

Tips & Notes