Summer Fruit Salad
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy
- Preparing Time: 2 hours
- Total Time: 3 hours and 30 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp vanilla extract
- 1/3 cup lemon juice
- 3 bananas sliced
- 1/3 cup packed brown sugar
- 2/3 cup fresh orange juice
- 1/2 tsp orange zest grated
- 1/2 tsp lemon zest grated
- 2 cups pineapple cubed
- 2 cups strawberries hulled and sliced
- 3 kiwis peeled and sliced
- 2 oranges peeled and sliced
- 1 cup seedless grapes
- Carbohydrate 30.8671455575753 g
- Cholesterol 0 mg
- Fat 0.439074222236267 g
- Fiber 3.42748887129721 g
- Protein 1.39280311121704 g
- Saturated Fat 0.069446666668352 g
- Serving Size 1 1 Serving (175g)
- Sodium 4.01691111133075 mg
- Sugar 27.4396566862781 g
- Trans Fat 0.152422311118133 g
- Calories 122 calories
1. 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. 2. 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 before serving.
