Skip to Navigation Skip to Main Content Skip to Footer

Very Berry Fruit Salad

BR8334_Norman

This easy fruit salad recipe is a dazzler: a large bowl of colorful berries served with a cool lemon curd sauce. Use room-temperature fruit in this berry salad (or if you are taking the berries out of the refrigerator, set them in an oven that’s recently been on to gently warm them). The flavor of warm or room-temperature berries is so much better, as if they’re fresh-picked and still hold the warmth of the sun.

Servings

8 servings

Prep Time

15 minutes

Total Time

3 1/4 hours

Ingredients

Berry Puree

  • 1 1/2cups fresh raspberries
  • 1cup hulled and quartered fresh ripe strawberries
  • 1/3cup fresh orange juice
  • 2tablespoons fresh lemon juice
  • 1/4cup sugar

Lemon Sauce

  • 1/4cup prepared lemon curd
  • 1cup reduced-fat sour cream, crème fraîche or plain Greek yogurt

Berries

  • 4cups fresh strawberries
  • 3cups fresh blueberries
  • 3cups fresh blackberries
  • Sugar to taste (optional)
  • 1 1/2cups fresh raspberries
  • Fresh mint leaves for garnish

Instructions

  1. 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.
  2. To prepare sauce: Place lemon curd in a medium bowl and gradually stir in sour cream (or crème fraîche or yogurt). Transfer to a serving dish, cover and refrigerate until ready to serve.
  3. 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.
  4. 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.

Tips

If you can't find prepared lemon curd, omit Step 2 and use lemon-flavored Greek yogurt to top the berry salad.

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.

Nutrition Facts

Per serving (recipe makes 8 servings)

Calories 208kcal
Carbohydrate Total 35g
Total Sugars 24g
Added Sugars 7g
Fiber 9g
Total Fat 6g
Saturated Fat 3g
Mono Saturated Fat 1g
Cholesterol 12mg
Sodium 17mg
Protein 4g
Potassium 403mg
Calcium 78mg
Folate 56mcg
Vitamin E 3mg
Zinc 1mg
Vitamin B3 1mg