Very Berry Fruit Salad

Very Berry Fruit Salad

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Berry Puree
  • 1½ cups fresh raspberries
  • 1 cup hulled and quartered fresh ripe strawberries
  • ⅓ cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • ¼- ½ cup sugar
  • Lemon Sauce
  • ¼ cup prepared lemon curd (see Tip)
  • 1 cup reduced-fat sour cream, crème fraÀ®che or plain Greek yogurt
  • Berries
  • 4 cups fresh strawberries
  • 3 cups fresh blueberries
  • 3 cups fresh blackberries
  • Sugar to taste (optional)
  • 1½ cups fresh raspberries
  • Fresh mint leaves for garnish


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  1. To prepare puree: Puree 1½ 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 creme fraiche 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 2½ tablespoons of the lemon sauce.
  • Make Ahead Tip: Make berry puree (Step 1) and lemon sauce (Step 2) and refrigerate for up to 3 days. Combine fresh berries with the puree about 1 hour before serving.
  • Tip: Look for prepared lemon curd—a custardy spread—near the jams in well-stocked supermarkets or specialty-foods stores. Try leftover curd on toasted baguette. Alternatively, omit Step 2 and use lemon-flavored Greek yogurt to top the berry salad.

Nutrition information

  • Serving size: 1 cup berries & 2½ Tbsp. sauce
  • Per serving: 208 calories; 6 g fat(3 g sat); 9 g fiber; 35 g carbohydrates; 4 g protein; 56 mcg folate; 12 mg cholesterol; 24 g sugars; 7 g added sugars; 304 IU vitamin A; 89 mg vitamin C; 78 mg calcium; 1 mg iron; 32 mg sodium; 403 mg potassium
  • Nutrition Bonus: Vitamin C (148% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ fruit, ½ other carbohydrate, ½ fat

Reviews 2

August 22, 2017
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By: Debbie
I took this fruit salad to an eclipse viewing deck brunch and everyone enjoyed it. Very seldom do I find recipes that are real keepers but this one sure is. I did make one change though only because I couldn't find crème fraiche. I really didn't want the lemon curd mixed with sour cream or yogurt with the twang (which I'm sure would suit most other peoples taste), so I bought a jar of a product called Crème Mexicana & found I loved the stuff. It's kind of thick so texture was just right when mixed with the lemon curd & used as a topping for the fruit. I would use this product again and will find other uses for it as well. Waffles were on the menu and this fruit salad was also yummy over them.
April 27, 2017
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By: Penelope Wall
This fruit salad is insanely good with that lemon curd topping.
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