Perfect 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: 15 minutes
- Total Time: 15 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 teaspoon vanilla extract
- 1/3 cup fresh lemon juice
- 2 cups blueberries
- 1/3 cup packed brown sugar
- 3 bananas, sliced
- 2 cups cubed fresh pineapple
- 1/2 teaspoon grated lemon zest
- 2/3 cup fresh orange juice
- 2 cups strawberries hulled and sliced
- 1 cup seedless grapes
- 1/2 teaspoon grated orange zest
- 3 kiwi fruit peeled and sliced
- 2 oranges, peeled and sectioned
- Carbohydrate 21.6596122242434 g
- Cholesterol 0 mg
- Fat 0.280854222235861 g
- Fiber 2.0002222420988 g
- Protein 0.774629777882962 g
- Saturated Fat 0.0281536666683033 g
- Serving Size 1 1 serving (131g)
- Sodium 3.41924444466403 mg
- Sugar 19.6593899821446 g
- Trans Fat 0.0972513111179304 g
- Calories 85 calories
Directions 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 before serving.
