Ingredients
Scale
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries
- 1 orange, peeled and segmented
- 1 (8 ounce) can mandarin oranges, drained
- 1 (15 ounce) can pineapple chunks, drained
- 1 kiwi, peeled and sliced
- 1/2 cup red grapes, halved
- 1/4 cup chopped fresh mint
Instructions
- Step 1: In a large bowl, gently combine the sliced strawberries, blueberries, orange segments, mandarin oranges, pineapple chunks, kiwi slices, and halved grapes.
- Step 2: Add the chopped fresh mint to the fruit mixture.
- Step 3: Gently toss the fruit and mint together to ensure even distribution of the mint.
- Step 4: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the fruit to chill. This step is optional, but recommended.
- Step 5: Serve chilled. You can garnish with additional mint sprigs before serving, if desired.
Notes
- Store leftover fruit salad in an airtight container in the refrigerator for up to 2 days, allowing the flavors to deepen.
- This fruit salad is best served chilled, but a quick 10-second microwave zap will gently warm it slightly if preferred.
- For a stunning presentation, serve the salad in a decorative glass bowl and garnish with a few edible flowers alongside the mint.
- To prevent browning, add the kiwi just before serving, as it's prone to oxidation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American