Photo credit: bayasaa on VisualhuntHappy Fourth of July Weekend everyone. For today’s post I’ve got a recipe for fruit salad that’s perfect for a backyard barbecue or any occasion. This is one of my favorite fruit salad recipes. I believe it’s because of the sauce. This salad gets better the longer you let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy!
Photo credit: lisaclarke on VisualHunt.com
Ingredients:
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Directions:
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 five 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.
