Nothing screams Spring and summer louder than a bright and fresh fruit salad.
This year for Easter rather than doing a big dinner I did brunch right after church and then just enjoyed the rest of my day relaxing and playing with the kids. Most of what we ate I was able to prep the day before so it was quick and easy to get to the table, but I did not want the fruit to get mushy overnight so I threw this together in the morning and by the time we got home the fruit had just started to soak up the wonderful burst of flavor from the light sauce and it was amazing.
Seriously, amazing. And– just so you know, I am not really a huge fruit lover so for me to say this and go back for more and look forward to the leftovers is kind of a big deal.
You can use whatever fruit you like but here is how I put this one togther:
For The Sauce:
- Juice of 2 lemons
- Juice from 1 large orange
- zest from 1 lemon and 1 orange
- 1 tsp pure vanilla extract
- 1/4 cup brown sugar ( can be replaced by raw cane sugar and a touch of honey)
For the Salad
- 1 pint blueberries
- 1 pint strawberries
- 2-3 cups seedless grapes
- 1 chopped fresh pineapple
- 3 kiwis peeled and chopped
Squeeze the fresh juice out and mix together with the zest and vanilla and then wisk in your sweetener of choice. Rinse the fruit and chop where necessary stir it together and enjoy. This is very good right away but the longer it sits the more of the sauce the pineapple absorbs adding to the depth of the flavor and bringing it all together.
I hope you and your family enjoy this one as much as we did!
eat well, be well