Fruit and Berry Salad

Course: Breakfast, Brunch, Dessert, Salad

Cuisine: North American

Prep Time: 30

Resting Time: 21

Servings: servings

Calories: 68kcal

Author: Lord Byron's Kitchen

Fruit and Berry Salad is always best when comprised of fruit and berries that are currently in season, but there are certainly no die-hard rules; after all, rules were made to be broken! Use a sugar-free jelly to give your fruit that glossy, shiny look!

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Ingredients

4 cups strawberries, cut in half
4 cups pineapple, cut into bite-sized chunks
1 cup blueberries
2 cups green seedless grapes
1 cup blackberries
6 whole clementines, peeled and sectioned (can use mandarins as well)
1/4 cup sugar-free raspberry jelly
1/4 cup mint leaves, optional

Instructions

In a small sauce pan, over low heat, warm the raspberry jelly until it's in a liquid form. Whisk well to ensure the jelly is smooth and lump free. Remove from heat and set aside to cool completely.
Once the berries and fruit are all washed and cut, add all of the berries and fruit to a large mixing bowl.
Pour over the cooled jelly and gently tossed to combine with the fruit and berries.
Cover and refrigerate for at least 30 minutes.
Serve chilled with fresh mint leaves as a garnish.

Notes

One serving is equal to 1 cup.

Nutrition