This summer fruit salad is a colorful and refreshing addition to your barbecue or brunch. It’s drizzled with a light simple syrup and you can use any fruit of your choosing. It’s also the perfect make ahead dish.
Over medium-high heat, boil orange juice, lemon juice, brown sugar, orange zest, and lemon zest.
Reduce heat to medium-low and allow the syrup to thicken slightly; about 5 minutes. Remove from heat, stir in the vanilla, and allow to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries.
Pour the cooled syrup over the fruit.
Cover and refrigerate for 3-4 hours. Garnish with fresh mint, stir, and serve!
Enjoy!
Ingredients:
2/3 cup fresh orange juice; I used the juice of 2 oranges
1/3 cup fresh lemon juice; 2 lemons
1/3 cup packed brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Garnish: fresh mint leaves (I’ll bet fresh basil would also taste great.)
Instructions:
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours and garnish with mint leaves before serving.
Recipe adapted from: The Pioneer Woman and Allrecipes.com