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.

Julee Rosso
Source: EatingWell Magazine, May/June 2013


Recipe Summary

3 hrs 15 mins
Nutrition Profile:


Berry Puree
Lemon Sauce


Instructions Checklist
  • 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 creme fraiche 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.


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 Facts

208 calories; protein 3.8g; carbohydrates 34.6g; dietary fiber 8.9g; sugars 24.3g; fat 6.4g; saturated fat 3.3g; cholesterol 11.7mg; vitamin a iu 304.2IU; vitamin c 89.2mg; folate 55.5mcg; calcium 77.7mg; iron 1.2mg; magnesium 40.5mg; potassium 402.5mg; sodium 31.9mg; thiamin 0.1mg; added sugar 7g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
This fruit salad is insanely good with that lemon curd topping. Read More