Fruit Salad
A delectable Fruit Salad with fresh peaches, blueberries, strawberries, blackberries, is accented by a simple orange dressing.
Servings: 4 servings as a side
Cost: $7.51
Equipment
- Small pan
Ingredients
Orange Dressing
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 large orange
- 1/2 teaspoon vanilla extract
Fruit
- 16 ounces fresh strawberries hulled and thinly sliced, 2 cups
- 1 pint blueberries 6 ounces
- 2 ripe peaches pit removed and thinly sliced, 2 cups
- 1 pint fresh blackberries 6 ounces, 1 and 3/4 cup
- Fresh mint leaves optional
Instructions
- Dressing: Place the sugar, water, 1 tablespoon orange zest, and 1/2 cup orange juice in a small pan over medium heat. Stir until the sugar is dissolved and bring to a boil. Lower the heat and simmer for about 15–20 minutes or until slightly thickened. Transfer mixture to a mason jar and stir in the vanilla extract. Add a tiny pinch of salt if desired (to intensify flavor). Seal the jar and refrigerate until ready to serve. This helps concentrate and intensify flavors. You don’t want to pour the dressing over the fruit if it is at all warm.
- Prepare the fruit by washing and thoroughly drying (wet fruit waters down the salad). Remove the stems and thinly slice the strawberries. Remove any stray stems from the blueberries. Remove the pits and thinly slice the peaches. Remove any leaves/stems from blackberries. Combine all the fruit in a large bowl and gently toss. Tear off and add in a few mint leaves if desired. Pour the cooled dressing over the fruit and gently toss again.
Notes
Storage: Fruit Salad is best enjoyed the same day it is dressed. If you’d like to have leftovers, store dressing and salad separately and only add dressing to the salad you’ll be enjoying that day.
Nutrition
Calories: 275kcal | Carbohydrates: 68g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 539mg | Fiber: 12g | Sugar: 52g | Vitamin A: 434IU | Vitamin C: 127mg | Calcium: 78mg | Iron: 2mg