Description
This refreshing Summer Fruit Salad is a vibrant mix of fresh pineapple, strawberries, kiwi, seedless grapes, blueberries, and citrus fruits topped with a light, sweet citrus glaze made from brown sugar, cornstarch, lemon, and orange zest. Perfectly chilled, this colorful fruit salad is ideal for a light dessert or a healthy snack on warm days.
Ingredients
Scale
Glaze
- 1/4 cup light brown sugar
- 1 teaspoon cornstarch
- 1 lemon (zest and juice)
- 2 oranges (zest, juice, and orange sections)
- 1/2 teaspoon vanilla extract
Fruit Salad
- 2 cups diced fresh pineapple
- 2 to 3 cups strawberries (hulled and sliced)
- 3 kiwi fruit (peeled and sliced)
- 1 cup seedless grapes (halved if large)
- 2 cups blueberries
Instructions
- Prepare Glaze Base: In a small saucepan, combine the light brown sugar and cornstarch. Set this mixture aside before heating to ensure the starch does not clump.
- Add Citrus Juices and Cook: Zest and juice the lemon and oranges. Reserve the zest from both fruits. Measure out 1/3 cup of orange juice and 2 1/2 tablespoons of lemon juice. Discard or save any excess juice. Add these measured juices to the brown sugar mixture and cook over medium heat, stirring continuously until the mixture thickens slightly and becomes bubbly. Keep stirring for an additional 1 minute to fully cook the cornstarch, then remove the pan from heat.
- Finish Glaze: Transfer the cooked glaze to a small bowl. Stir in the vanilla extract and 1/2 teaspoon each of the reserved orange and lemon zest. Chill this glaze in the refrigerator for at least 1 hour to let the flavors meld and the mixture to set slightly.
- Prepare Fruit Salad: While the glaze chills, peel and section the two oranges. In a large bowl, combine the orange sections, diced pineapple, hulled and sliced strawberries, peeled and sliced kiwi, halved grapes (if large), and blueberries.
- Toss and Chill: Pour the cooled citrus glaze over the mixed fruit in the bowl. Gently toss the fruit to coat evenly with the glaze, ensuring all pieces are lightly covered without bruising them.
- Final Chill and Serve: Cover the bowl and refrigerate the fruit salad for 2 to 3 hours before serving. Optionally, garnish with additional orange and lemon zest for an extra pop of color and flavor.
Notes
- You can adjust the amount of brown sugar in the glaze to make it sweeter or lighter based on preference.
- For best flavor, use fresh, ripe fruits that are in season.
- This fruit salad is best served cold; keep it refrigerated until ready to serve.
- If you prefer, you can substitute or add other fruits such as mango or peaches for more variety.
- The glaze helps keep the fruit fresh and adds a lovely sweet-tart flavor that complements all the fruits.
