Spring and summer are fresh fruit salad times. I love using the most local, freshest fruit I can find for it. I’ve made versions of this fruit salad for years. I’ve long since lost the scrap of magazine where I found it. I make different combinations depending on what fruit is available, but always include strawberries, orange, & blueberries.
It’s great for a family gathering (and it will disappear), and good to keep in the fridge (depending on the fruit additions) for a couple days. We often eat it at the end of a meal for for an evening snack.
Beware, it’s kicked up a bit with some orange liquor – not much, but it’s in there. It would be left out to make it more appropriate for children, but the salad really doesn’t taste quite the same without it!
Oranges are sectioned, or supremed and the juice used to keep the fruit moist. Squeeze the membranes in your hand to release more juice into the bowl of fruit.
blueberries, strawberries and cherries are a must have in our house
Use whatever additional fruit you would like. I;ve added kiwi for some green, blackberries and raspberries (though many people won’t enjoy the tiny seeds), even peaches when in season, or bananas and apples. The latter two are great when the salad is fresh and served immediately, but so not keep well.
If you have some fresh mint, by all means tear up some pieces and drop in!
fruit salad from cherries, strawberries blueberries and oranges
Kicked up Fruit Salad
a sweet saucy fruit salad with a bit of orange liquor to advance the orange flavor. easy to make, and it will feed a crowd at a gathering.
Ingredients
- 1 quart strawberries, hulled and sliced
- 1 pint blueberries
- 1 cup pitted cherries
- 2 oranges, sectioned
- 1 orange, juiced
- 1/2 lemon, juiced
- 3 tbsp orange liquor i.e Triple Sec or Grand Marnier
- 1/4 cup honey
- 1/2 tsp salt
Optional fruit to use
- 1 pint raspberries or blackberries
- 1 banana, sliced
- 1 cup seedless grapes
- 1 apple, sliced
- 2 peaches, sliced
Instructions
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Add all the fruit to a large bowl.
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Cut the orange sections over the bowl, letting juice drip in. Squeeze the orange membranes for more juice.
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Squeeze the remaining orange and the half lemon into the bowl.
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Add 3 tbsp (or to taste) of the orange liquor.
Then pour over the honey, and sprinkle with the salt. Using a large spoon mix carefully to coat the fruit with the juices and honey.
Recipe Notes
Add in any of the optional fruit additions your family will like. The banana and apple will not keep well as left overs.
Ooh, I must try this! Gosh, I haven’t had Triple Sec since college though, lol!