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Fruit Salad July 4th post

Red, White and Blue Fruit Salad


  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 6-8 1x

Description

This super festive and patriotic fruit salad is made extra special with a mojito-like sauce made from fresh lime, mint and maple syrup.  You can use any red fruit you would like.  Here I’m showing watermelon, cherries and strawberries.  Raspberries would work well too.  For the white stars, I used jicama and vegetable cutters in the shape of stars.  You could use dragon fruit or bananas as well.  This recipe is flexible and is meant to provide inspiration so you can make it your own with what you like and what you have on hand.


Ingredients

Scale

For the fruit salad

  • 6 ounces strawberries, hulled and halved or quarted
  • 2 cups cherries, stems and pits removed, halved (or substitute raspberries)
  • 1/2 mini seedless watermelon, cubed
  • 1 pint blueberries
  • 1 pound jicama, cut into 1/4 inch rounds

For the sauce

  • 2 limes, juiced
  • 1 large handful fresh mint leaves (plus more for garnish)
  • 12 tablespoons maple syrup (depending on desired level of sweetness)

Instructions

  1. In a large serving bowl, gently toss to combine the strawberries, cherries (or raspberries), watermelon and blueberries.
  2. To make the white jicama stars, use vegetable cutters in the shape of a star and cut through the white flesh of the jicama (not the skin).  Place the stars overtop the salad.
  3. To make the sauce, add the lime juice, mint and 1 tablespoon of maple syrup to a mini food processor or blender and puree until well combined.  Taste and adjust the sweetness if desired.
  4. Just before serving, pour half the sauce overtop the salad and gently toss.  Taste and add more sauce if desired.  Garnish with fresh mint leaves.  Enjoy immediately.

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