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Tropical Fruit Salad with Lemon Glaze Recipe

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3.9 from 7 reviews

This Tropical Fruit Salad with Lemon Glaze is a vibrant and refreshing medley of tropical and berry fruits tossed in a tangy lemon-infused apricot glaze. Perfect for a light dessert or a healthy snack, this colorful salad combines pineapple, grapes, strawberries, kiwi, mango, blueberries, raspberries, and mandarin oranges, accented with a fresh mint garnish for a bright, fresh finish. Easy to prepare in just 30 minutes, it's a crowd-pleaser ideal for gatherings and family meals.

Ingredients

Glaze

  • 1/3 cup apricot preserves
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice

Fruits

  • 1 pineapple, chopped smaller than usual
  • 2 cups purple grapes, halved
  • 2 cups green grapes, halved
  • 1 pound strawberries, hulled and quartered
  • 5 kiwi, peeled and quartered
  • 2 large mangos or 4 small mangos, chopped
  • 10 ounces blueberries
  • 6 ounces raspberries (optional)
  • 2 (11-ounce) cans mandarin oranges, drained

Garnish

  • Fresh mint, to garnish (optional)

Instructions

  1. Prepare the glaze: In a large serving bowl, combine the apricot preserves, granulated sugar, lemon zest, and lemon juice. Stir well until the sugar completely dissolves and the mixture becomes smooth to create the tangy lemon glaze base for the salad.
  2. Chop the pineapple: Cut the pineapple into smaller pieces than usual to ensure easy eating and add these pieces directly to the glaze bowl to begin layering the fresh fruit flavors.
  3. Prepare the grapes: Using a serrated knife, carefully halve about 2 cups of purple grapes and 2 cups of green grapes, then add them to the bowl with the pineapple and glaze mixture, stirring gently to combine.
  4. Prep the strawberries: Hull 1 pound of strawberries and slice each into quarters. Add these to the bowl, integrating them evenly with the other fruits and glaze.
  5. Peel and chop the kiwi: Remove the ends of each kiwi, peel with a knife or peeler, then quarter each fruit. Optionally, chop the quarters further, but avoid overly small pieces to prevent them from disintegrating. Add the kiwi to the bowl and stir gently.
  6. Chop the mangos: Stand each mango upright and slice close to the pit on both sides. Score the flesh without piercing the peel, flip the mango skin outwards like a hedgehog, then slice the mango cubes off the peel. Add the chopped mango to the fruit mixture.
  7. Add the berries: Gently fold in 10 ounces of blueberries and 6 ounces of raspberries (if using) to maintain their shape and prevent bruising, mixing carefully with the rest of the fruit salad.
  8. Add the mandarin oranges: Drain two 11-ounce cans of mandarin oranges thoroughly to avoid excess liquid, then add the oranges to the bowl and give a final gentle stir to combine all ingredients evenly.
  9. Serve: Optionally garnish the salad with fresh mint leaves to elevate flavor and presentation. Serve immediately for the best taste and freshness. Store any leftovers covered in the refrigerator and consume as soon as possible to maintain quality.

Notes

  • Use fresh, ripe fruits for the best flavor and texture.
  • Handle the berries gently to avoid bruising.
  • Do not prepare too far in advance as the salad can release juices and become watery.
  • For a vegan version, ensure apricot preserves do not contain gelatin.
  • Serving mint is optional but adds a refreshing aroma and color contrast.

Find it online: https://cookedbygrace.com/tropical-fruit-salad-with-lemon-glaze-recipe/