Ingredients

1/3 cup apricot preserves

1/4 cup granulated sugar

1 teaspoon lemon zest

2 tablespoons lemon juice

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

Fresh mint for garnish (optional)

Instructions

Step 1: In a large pretty serving bowl, combine the apricot preserves, granulated sugar, lemon zest, and lemon juice. Stir well until the mixture is smooth and well blended.

Step 2: Chop the pineapple into smaller pieces than usual and add it to the bowl with the glaze.

Step 3: Using a serrated knife, halve the purple and green grapes and add them to the bowl.

Step 4: Hull the strawberries, slice them into quarters, and add them to the bowl.

Step 5: Peel the kiwi by chopping off the ends, removing the skin with a peeler or paring knife, then quarter each kiwi. Optionally, chop the quarters once more but avoid making them too small. Add to the bowl.

Step 6: Chop the mangos by slicing down close to the pit on each side, scoring the fruit halves without cutting the peel, flipping the mango inside out, and slicing off the fruit. Add the mango pieces to the bowl.

Step 7: Add the blueberries and raspberries, then gently stir all the fruit together without crushing it.

Step 8: Drain the mandarin oranges completely and add them to the bowl. Gently stir to combine.

Step 9: Serve immediately, garnished with fresh mint if desired. The salad is best enjoyed fresh as the fruit’s flavor diminishes over time.

Tips & Variations

Use a microplane grater for the lemon zest to get fine, fragrant zest that blends well into the glaze.

Try substituting or adding other seasonal fruits like peaches, cherries, or melon for variety.

For a sweeter touch, drizzle a little honey over the salad before serving.

If you prefer less sweetness, reduce the sugar in the glaze to 2 tablespoons.

Gently toss the fruit to avoid breaking delicate berries like raspberries.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The fruit salad will lose some of its texture and brightness over time, so it’s best enjoyed fresh. If reheating is desired, simply serve at room temperature without warming, as the fruit is best eaten cold or fresh.

FAQs

Can I make this fruit salad ahead of time?

It’s best to prepare the glaze ahead but add the fruit just before serving to keep everything fresh and vibrant. If made earlier, the fruit may release juices and become soggy.

Can I use frozen fruit for this salad?

Frozen fruit can be used if fresh is not available, but thaw it completely and drain any excess liquid before adding it to the salad to avoid excess moisture.