Per­fect Sum­mer Fruit Salad

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½ cup packed brown sugar

2 tea­spoons corn­starch 4 or­anges

2 lemons

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.

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