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Very Berry Fruit Salad

May/June 2013

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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.


Very Berry Fruit Salad

Makes: 8 servings

Active Time:

Total Time:

Ingredients

Berry Puree

  • 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

Lemon Sauce

  • 1/4 cup prepared lemon curd (see Tip)
  • 1 cup reduced-fat sour cream, crème fraîche or plain Greek yogurt

Berries

  • 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

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.

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.

Nutrition

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


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Vegetarian, other
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Style/Theme
Kid-friendly
Type of Dish
Desserts, fruit
Ethnic/Regional
American
Publication
May/June 2013
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