Perfect Summer Fruit Salad
½ cup packed brown sugar
2 teaspoons cornstarch 4 oranges
1 teaspoon vanilla extract
2 cups blueberries
2 cups chopped fresh pineapple
2 cups strawberries,
hulled and sliced
3 kiwi fruit, peeled and sliced
1 cup seedless grapes, halved if large
Fresh mint leaves (optional)
1. Mix together brown sugar and cornstarch in a small saucepan. Zest and juice 2 oranges and the lemons. Stir in ⅔ cup orange juice and ⅓ cup lemon juice; cook, stirring, over medium heat until thickened and bubbly. Continue to cook, stirring, 1 minute more. Transfer mixture to a small bowl; stir in vanilla and ½ teaspoon each of orange and lemon zest. Chill, covered, at least 1 hour.
2. Peel and section remaining 2 oranges.
Put orange sections, blueberries, pineapple, strawberries, kiwi, and grapes in a very large bowl. Pour in cooled sauce; gently toss to coat. Chill, covered, 3 to 4 hours. Top with fresh mint (if using) before serving. PER ¾-CUP SERVING: 118 CAL; 0.5g FAT (0g SAT); 1.4g PRO; 30g CARB; 3.3g FIBER; 4.3mg SODIUM; 22.8g SUGARS
“You can use any fruit you have on hand for this. The sauce is what makes it a fivestar recipe.”
Ð CHRIS H.