I love a good fresh fruit salad, especially in the summer. This Fresh Fruit Salad with Citrus Glaze, is the perfect way to spice up any fruit salad, and add a little extra tang.
I am always looking for yummy ways to serve fresh fruit and when I came across this recipe, I tried it immediately.
The sauce that you drizzle over the fruit only heightens all the flavors and it tastes delicious.
It is perfect for a hot summer day or a potluck dinner. The original recipe says that the salad gets tastier as you let it soak in the juices for longer, but it definitely didn’t last that long at my house.
We serve this at barbecues, dinners, swim parties, or even just a snack or dessert on a hot summer day, when it’s way too hot to make cookies or any warm dessert.
The glaze on this salad is so refreshing and incredibly easy to make. You are going to love this simple twist on fruit salad.
what seasonal winter fruits, could i make using this salad?
Winter fruits can be a little tricky, when it comes to fruit salads. However, you could easily add any of your favorite winter fruits, and still use this amazing glaze, to pour on top.
Here are a few winter fruits you could try this recipe with:
Apples (we like gala)
You could really use any of your favorite fruits, to make this salad. In the summer, we also like to use more melons, such as honey dew melon, cantaloupe, and watermelon. Canned fruit would also work.
watch how to make a similar recipe, here:
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This Fruit Trifle Salad, has a beautiful presentation, and you could easily add the fruit glaze to it, from this recipe. Watch how to make it, here:
looking for more side dish recipes? here are a few of our favorite:
Fruit (you really can use any fruit that you like, but here are some ideas):
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
1 orange, peeled and diced into bite sized pieces
1 cup green seedless grapes
1 cup red seedless grapes
2 cups fresh blueberries
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
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