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- Dish type
- Fruit desserts
- Berry desserts
- Blackberry dessert
A simple but delicious mixture of different berries that is best made in summer when most berries are in season. Spoon this fresh berry mixture over yoghurt for a healthful breakfast, over cream or ice cream for an easy dessert, or use to top cheesecake or crepes.
15 people made this
- 150g fresh strawberries, hulled and quartered lengthways
- 150g fresh blueberries
- 150g fresh blackberries
- 125g fresh raspberries
- 1 teaspoon caster sugar
MethodPrep:10min ›Ready in:10min
- Mix strawberries, blueberries, blackberries and raspberries together in a bowl. Sprinkle with sugar. Allow to macerate for a few minutes for best results.
Reviews & ratingsAverage global rating:(18)
Reviews in English (11)
by Sarah Jo
One of my favorite fruit salads. To really add a touch of class, drizzle a quality balsamic over the sugar and berries and toss well. Let it sit for 15-20 minutes. Spoon that over vanilla bean ice cream. Completely awesome.-23 Mar 2011
There's nothing like fresh fruit in any combination. You really can't screw it up no matter what you do and if I had a nickel for everytime I made this I'd be rich beyond my wildest dreams! It's great all by itself, mixed with yogurt, added to cereal, or on top of your favorite pound cake!-10 Sep 2010
I eat this combination of berries "ALL THE TIME"!! The only change I make is to add Red Grapes to the mixture and I use Splenda instead of sugar. This is a staple in my house and commonly eaten for breakfast, lunch and/or as an accompaniment with dinner. Yum-09 Sep 2010
Lemon Lime Berry Salad
Sweet, tangy, and deliciously refreshing, Lemon Lime Berry Salad is the colorful side dish that summertime dreams are made of!
Nothing screams summer more than a giant bowl of fresh, delicious fruit. If you’re looking to up your fruit salad game this summer then boy do I have the recipe for you! Lemon Lime Berry Salad is the most delicious berry fruit salad I have ever made.
Chocked full of sweet berries, topped with tangy lemon curd and a refreshing honey-lime dressing, it’s simply irresistible. I always mix up a batch of whenever I’m grilling my summer classic, pork tenderloin. They’re a match made in summertime Heaven!
LEMON LIME BERRY SALAD
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Berry picking with my kids is one of my all-time favorite summer activities. Even now that my boys are teenagers, I drag them out to the pick-your-own farms at least once a season (they’ll at least humor me that they enjoy it too…). There’s something just so delicious about a fresh picked strawberry and so irreplaceable about finding the perfectly ripe raspberry to pluck off the bush.
Once we’ve got the perfect haul of farm-fresh berries, we always go home and whip up some kind of new recipe. Some years it’s a mixed berry pie. Others we’ve made fresh berry cobblers. This year we decided to go a more simplistic route and make a deliciously simple berry salad recipe!
Believe me when I say, this might be the best summer salad recipe my boys and I have ever created. It’s light, tangy, and simply scrumptious. Lemon Lime Berry Salad is an elevated fruit salad that gives off all the BEST summertime vibes. I get the feeling we’ll be heading back to the farm to pick more berries VERY soon…
Berry Fruit Salad
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I made you a big ol’ fruit salad for the weekend, because…berries. Whenever I see a carton of perfectly ripe, sweet, juicy berries at the market lately, I can’t help but stock up while they’re in season. And last week, my overflowing fridge full of those sweet reds, purples and blues could attest to that.
So last weekend, I combined all of my leftover berries — along with some yummy fresh cherries I received as a surprise in the mail — in a big bowl to make a very berrylicious fruit salad. I tossed it with some lemon juice and a hint of honey, and then added in a small handful of fresh mint from our community garden. And within minutes, this beautiful bowl was ready to enjoy.
And it was berry, berry good. ♥
So if you happen to have a surplus of berries on hand, gather them up and make a fruit salad for yourself!
Just toss a bunch of berries in a bowl (any combination of berries will do)…
…sprinkle some chopped fresh mint leaves on top, and then drizzle on a citrus-honey mixture…
…give it all a good toss…
…and then dive into this fresh and sweet summer treat.
Fun fact — after enjoying this for lunch for a few days, I still had leftovers. So I tried serving this on top of a scoop of vanilla ice cream for dessert, and it was delish! Then I still had a few more leftovers, so I stirred a handful of it into a glass of red wine and — poof! — instant sangria. So many options. (And extra incentive to make a big batch.) )
- 1 ½ cups fresh raspberries
- 1 cup hulled and quartered fresh ripe strawberries
- ⅓ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4-1/2 cup sugar
- 1/4 cup prepared lemon curd (see Tip)
- 1 cup reduced-fat sour cream, crème fraÀ®che or plain Greek yogurt
- 4 cups fresh strawberries
- 3 cups fresh blueberries
- 3 cups fresh blackberries
- Sugar to taste (optional)
- 1 ½ cups fresh raspberries
- Fresh mint leaves for garnish
To prepare puree: Puree 1 1/2 cups raspberries, 1 cup strawberries, orange juice and lemon juice in a blender until smooth. Add sugar to taste. Set aside at room temperature for up to 3 hours or cover and refrigerate.
To prepare sauce: Place lemon curd in a medium bowl and gradually stir in sour cream (or creme fraiche or yogurt). Transfer to a serving dish, cover and refrigerate until ready to serve.
To prepare berries: If refrigerated, remove berries and the berry puree from the refrigerator about 3 hours before serving to bring them to room temperature. (Room-temperature berries and puree have the best flavor.) About 1 hour before serving, hull and quarter the strawberries and combine with the blueberries and blackberries in a large mixing bowl. Toss with the puree. Adjust the sweetness if necessary by gradually adding sugar to taste, 1 tablespoon at a time. Cover and let stand at room temperature.
Just before serving, add the raspberries to the bowl, tossing very gently with two spoons and being careful not to break up the berries. Transfer to a serving dish, if desired, and garnish with mint. Serve each portion of berries topped with about 2 1/2 tablespoons of the lemon sauce.
Make Ahead Tip: Make berry puree (Step 1) and lemon sauce (Step 2) and refrigerate for up to 3 days. Combine fresh berries with the puree about 1 hour before serving.
Tip: Look for prepared lemon curd--a custardy spread--near the jams in well-stocked supermarkets or specialty-foods stores. Try leftover curd on toasted baguette. Alternatively, omit Step 2 and use lemon-flavored Greek yogurt to top the berry salad.
Recipe: Berry Pineapple Fruit Salad
My favorite approach to cooking — especially when it comes to potlucks, parties, and picnics — is to start with a dish that’s a well-loved, familiar crowd-pleaser. Then I add one tiny and totally unexpected twist that makes it stand out and shine in a new and surprising way.
That’s just what happens when you toss this berry and pineapple fruit salad with a ginger- and cinnamon-spiked simple syrup for a punchy, spiced kick. One bite and you’ll wonder why you haven’t been making fruit salad this way all along.
Make Fruit Salad Stand Out with Flavored Simple Syrup
There is your everyday fruit salad, and then there is game-changing fruit salad. This is most definitely the latter. The mix of pineapple and fresh berries are readily available and make it easy to pull off, but it’s what you can’t see that really makes it stand out.
Flavored simple syrups are the most wonderful thing you can do to make any fruit salad even better. And you don’t need a lot — just a couple spoonfuls for a big bowl of fruit will do. Here, fresh ginger and a pinch of good-quality ground cinnamon leave this summery salad with a bold, punchy taste, stopping short of overwhelming the bowl with too much extra sweetness. It’s a small, low-effort addition that makes a big difference.
How To Make Fruit Salad with Berries
- Prep the Berries: Start by slicing up all of your fruit and pitting your cherries, removing any rotten or sad looking berries along the way.
- Chop the Mint: Wash and chop your mint as finely or roughly as you like. Then, add the prepped fruit and fresh mint to a large bowl.
- Make the Dressing: In a separate small bowl, whisk the honey and lime juice until incorporated. Add the lime and honey mixture to the fruit, and gently toss to combine.
- Serve: Garnish with more chopped mint, a light drizzle of honey, and/or some lime zest, and serve immediately or refrigerate until chow time. Enjoy!
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1 (5-oz.) pkg. spring mix
- 1 cup torn mixed fresh herbs (such as parsley, mint, and basil)
- 1 cup fresh strawberries, halved
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1/4 cup toasted slivered almonds
Adapted from health.com
Glowing Berry Fruit Salad with Mangoes
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Glow on the inside and the outside with this easy berry fruit salad! Loaded with tons of berries, fresh herbs, and quick and easy dressing!
So much I love about this salad right now!
A salad is precisely what’s needed today. Especially when the salad is this colorful and bright. It is the perfect last minute addition to our Easter feasting tables that not only festive but also delicious to eat. My glowing berry salad is the perfect treat. Refreshing and healthy all at the same time!
I often get asked where I get the inspiration for several recipes I share with you guys, here on the blog. And the truth is, I do some of my best planning while walking down the aisles of my favorite grocery stores. Just taking it all in. Looking at new products and trying to figure out what flavors would work well with them. You know, in case I’m ever on an episode of Chopped and need to pull something out of a hat or something.
Last week my local grocery store had a major sale on the juiciest most colorful berries. Naturally, all those gorgeous berries inspired me to put together a little last minute treat for us all to enjoy on Easter Sunday. But also for the rest of spring and all of the summer days that await us.
I wanted to keep this berry salad super simple, so I went with berries that are easy to find and tossed in a couple of ripe mangos for a pop of color and a squeeze of lemon with honey for dressing and sprinkled with basil.
Berry beautiful, isn’t it? So couldn’t help that one!
I wanted to share this berry fruit salad with you early in the season because between now, and the next five months there are going to be plenty of reasons to serve this. Picnics, a Memorial Day shindig, brunches, barbecue parties, a Mother’s Day get together, birthday parties, and a 4th of July celebration, at some point, you’re going to need to bring something to a party last minute.
With all these juicy berries in abundance and the incentive to bring something to a party that doesn’t require stove-top cooking, I think you need a back-pocket berry fruit salad. Can we also talk about how a fruit salad makes it look like you put in some effort? Unlike when you take a big watermelon to a get-together, and everyone knows you put zero thought into it at all. A berry salad lets you fly under the radar without you having to change those lazy ways by much. Plus it only takes 10 minutes to put together.
But also, a berry fruit salad means there’s practically no chopping involved.
For my Berry Fruit Salad, you’ll need:
- mangoes (ripe, but firm)
- a few sprigs of basil and/or mint
But you can also make the executive decision to toss in pineapple chunks, or mandarin slices, halved cherries, or diced kiwi and I’m not going to be mad at that.
This is your berry fruit salad you do you!
The herbs in our fruit salad are also optional, but they do add a little something extra to the otherwise mostly vanilla fruit salad situation, so I urge you to give it a try.
Basil lends a subtle sweetness that works well with the berries. Even the mint isn’t so bad in a berry salad as it works so well with the mango and blueberries! I love combining blueberries with mint and lemon in infused water, and it works just as well in this salad. But other than that, I’m not a huge fan of mint.
TIP: If you want to make this extra cutesy, just pop it into muffin or cupcake liners and place them in a three-tiered cupcake tower. Put in 1% more effort than serving it in a large bowl or don’t your call!
This does make a ton of salad so if you’re making this stuff for the fam, I suggest keeping the dressing separate and adding it right before serving. You can also cut the recipe in half. If I’ve got some of the berry fruit salad remaining after a couple of days, I like blending 1-2 cups with a big handful of spinach or power greens for my midmorning smoothie.
- 1/2 Pound thinly sliced skinless, boneless chicken breast
- 8 Cups baby spinach leaves
- 1/2 Cup apple cider vinaigrette, preferably Newman’s Own Honey Apple Cider Vinaigrette
- 1/2 Pound strawberries, hulled and quartered
- 1/2 Cup blueberries
- 1/2 Cup raspberries
- 3 Tablespoons toasted sliced natural almonds
Spray grill pan with cooking spray and heat over medium-high heat.
Season chicken breasts with salt and pepper.
Grill chicken 5–6 minutes or until no longer pink, turning once.
Remove chicken to cutting board and thinly slice.
In large bowl combine spinach, vinaigrette, strawberries, blueberries, raspberries, and chicken. Lightly season with salt and pepper.
Evenly divide salad mixture among 4 serving bowls. Sprinkle each bowl with almonds.
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