Very Berry Fruit Salad

Prep Time: 15 minutes
Set Time: 3 hours
Cooking Time: N/A
Servings: 8



Berry Puree:

• 1 1/2 cups fresh raspberries
• 1 cup hulled and quartered fresh ripe strawberries
• 1/3 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1/4-1/2 cup sugar

Lemon Sauce:

• 1/4 cup prepared lemon curd (see Tip)
• 1 cup reduced-fat sour cream, crème fraîche or plain Greek yogurt


• 4 cups fresh strawberries
• 3 cups fresh blueberries
• 3 cups fresh blackberries
• Sugar to taste (optional)
• 1 1/2 cups fresh raspberries
• Fresh mint leaves for garnish

  1. To prepare puree: Puree 1 1/2 cups raspberries, 1 cup strawberries, orange juice and lemon juice in a blender until smooth. Add sugar to taste. Set aside at room temperature for up to 3 hours or cover and refrigerate.
  2. To prepare sauce: Place lemon curd in a medium bowl and gradually stir in sour cream (or crème fraîche or yogurt). Transfer to a serving dish, cover and refrigerate until ready to serve.
  3. To prepare berries: If refrigerated, remove berries and the berry puree from the refrigerator about 3 hours before serving to bring them to room temperature. (Room-temperature berries and puree have the best flavor.) About 1 hour before serving, hull and quarter the strawberries and combine with the blueberries and blackberries in a large mixing bowl. Toss with the puree. Adjust the sweetness if necessary by gradually adding sugar to taste, 1 tablespoon at a time. Cover and let stand at room temperature.
  4. Just before serving, add the raspberries to the bowl, tossing very gently with two spoons and being careful not to break up the berries. Transfer to a serving dish, if desired, and garnish with mint. Serve each portion of berries topped with about 2 1/2 tablespoons of the lemon sauce.


Recipe courtesy Eating Well, 2013


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