Fruit Salad Recipe
This Fruit Salad Recipe is full of colorful fruit with a lemon vanilla glaze on top. Serve it for Easter brunch, as a side salad, or dessert!
Servings 14
Calories 95kcal
Equipment
- Vanilla Extract
Ingredients
Lemon Vanilla Glaze
- 1 cup granulated sugar
- 1 cup water
- 4 tablespoon freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 teaspoon vanilla extract
Fruit Salad
- 1 cup sliced red grapes
- 1 cup sliced green grapes
- 1 cup blueberries
- 1 cup sliced strawberries
- 1 cup cubed cantaloupe
- 1 cup cubed pineapple
- 1 cup cubed watermelon
Instructions
Lemon Vanilla Glaze
- Stir the sugar, water, lemon juice, and lemon zest in a saucepan and bring to a boil over medium heat.
- Reduce the heat to low and simmer for 15-20 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
- Cool to room temperature and then cool completely in the fridge.
Fruit Salad
- Put all of the fruit in a large bowl, pour the chilled glaze over it, and stir to combine. Cover an store in the fridge.
Video
Notes
Storage: If you mix the glaze into the salad, it will last 1-2 days in the fridge. The cut-up fruit will last 2-3 days in the fridge without the glaze.
Recipe adapted from Pioneer Woman.
Nutrition
Serving: 1/2 cup | Calories: 95kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 114mg | Fiber: 1g | Sugar: 22g | Vitamin A: 477IU | Vitamin C: 18mg | Calcium: 9mg | Iron: 0.3mg
