Description
This vibrant fruit salad cocktail combines fresh fruits with a refreshing citrus dressing, a Palestinian twist from a dash of orange blossom water, and a crunchy finish of toasted almonds. It’s the perfect, flavor-packed treat for summer!
Ingredients
Scale
- 1 mango, peeled, and chopped into 1/2-inch pieces
- 1 pound strawberries, hulled and chopped
- 1 cup seedless grapes, halved
- 1 pint blueberries
Dressing
- Juice of 1 lime
- 1 tablespoon honey or maple syrup
- 1 teaspoon of orange blossom water
Instructions
- Wash and rinse all the fruits.
- Peel and chop the mango.
- Slice the grapes in half.
- Hull and slice the strawberries.
- Aim to cut all the fruit into evenly sized, bite-sized pieces for easy serving and beautiful presentation.
- Make the dressin: In a small bowl, squeeze in the lime juice, whisk in the honey, then add a touch of orange blossom water and mix until well combined.
- Place all ingredients in a serving bowl.
- Pour the dressing over the fruit and toss gently to combine.
- Garnish with toasted chopped almonds.
Notes
- Chill your fruits beforehand to serve extra cold.
- Store the fruit salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but it still holds up well the next day.
- If you’re prepping ahead, keep the dressing separate and add it just before serving to avoid the fruit getting too soft or watery.
- If using bananas, add them right before serving to keep them from browning and turning mushy.
- Avoid freezing—fresh fruit salads don’t defrost well and tend to become mushy.