Very Berry Fruit Salad
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.
- 1 1/2 cups fresh raspberries
- 1 cup hulled and quartered fresh ripe strawberries
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4-1/2 cup sugar
- 1/4 cup prepared lemon curd (see Tip)
- 1 cup reduced-fat sour cream, crème fraîche or plain Greek yogurt
- 4 cups fresh strawberries
- 3 cups fresh blueberries
- 3 cups fresh blackberries
- Sugar to taste (optional)
- 1 1/2 cups fresh raspberries
- Fresh mint leaves for garnish
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- 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.
- 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.
Per serving: 208 calories; 6 g fat (3 g sat, 1 g mono); 12 mg cholesterol; 35 g carbohydrates; 7 g added sugars; 4 g protein; 9 g fiber; 17 mg sodium; 403 mg potassium.
Nutrition Bonus: Vitamin C (148% daily value)
Carbohydrate Servings: 2
Exchanges: 1 1/2 fruit, 1/2 other carbohydrate, 1/2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Vegetarian, other
- Type of Dish
- Desserts, fruit
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- May/June 2013