This fruit salad is perfect for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the citrusy sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it.
Ingredients
- orange juice: 0.66667 cup (fresh)
- lemon juice: 0.33333 cup (fresh)
- packed brown sugar: 0.33333 cup
- orange zest: 0.5 tsp (grated)
- lemon zest: 0.5 tsp (grated)
- vanilla extract: 1 tsp
- pineapple: 2 cups (fresh; cubed)
- strawberries, hulled and: 2 cups (sliced)
- kiwi fruit: 3 piece (sliced)
- bananas: 3 piece (sliced)
- oranges, peeled and sectioned: 2 piece
- seedless grapes: 1 cup
- blueberries: 2 cups
Metric Conversion
Stages of cooking
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For the sauce: 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.
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For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.
