Candy Fruit Salad (Edit recipe)

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This Candy Fruit Salad is one of my favorite contributions to potlucks because it's so simple but so tasty and always a crowd pleaser. The lemon zest is really what makes it taste like candy--feel free to mix it up and use lime zest and juice if you want. I've been making this fruit salad for years and it's my go-to recipe, and it'll soon be yours too!

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PREP TIME

1 hour

COOK TIME

—

INGREDIENTS

Serves: 5

Ingredients

1 cup Strawberries, chopped
1 pint Blueberries
1 cup Green Grapes, halved
1 cup Pineapple, chopped
1 cup Apricots, chopped
1 Tbsp Honey
1 Lemon, zested
1 Tbsp Lemon Juice
1 Tbsp Mint Leaves, finely chopped (optional)

Optional Whipped Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fruit Salad

Add all fruit to a suitable-sized mixing bowl and gently toss to combine.
Drizzle on the honey, add lemon zest and juice, and sprinkle on mint if using, then gently stir to combine well.
Place in fridge to marinate for at least 30 minutes, up to 2 hours.
Gently toss to redistribute flavors when serving.
Serve and live your happiest summery fruit salad dreams.

Whipped Cream

Add all whipped cream ingredients to a metal bowl or bowl of a stand mixer if using (I don’t have a stand mixer, so I just used a whisk). Tip: Store the metal bowl AND whisk in the freezer for 30 minutes before making the whipped cream. It’ll come together much more quickly!
Whisk until peaks form, or turn the stand mixer on low-medium speed until peaks start to form. Be careful not to over-mix because it goes from perfectly whipped to too thick in the blink of an eye!
Serve fruit salad with a generous dollop of whipped cream. Or eat spoonfuls right out of the bowl. Either way, devour.

Notes

You can change up the fruit and use 5-6 cups chopped fruit of your choice! // This fruit salad will keep for a few days in the fridge, but the colors will start to run together so it may not be as vibrant. Best to make it the day you want to serve it. // Zest the lemon before you juice it, otherwise it’ll be too flimsy to zest. // Whipped cream will keep for up to 5 days in the fridge.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	414
Fat:	32 g
Carbohydrates:	33 g
Protein:	8 g
Cholesterol:	128 g
Sodium:	145 mg
Fiber:	2 g
Sugars:	23 g
Calculated per serving.