It’s bright and colorful and incredibly tasty. I love that fruit salad is so versatile. You can serve it alongside brunch, present it as dessert, or eat it solely for breakfast. Of course, there are a million different combinations of fruit that you can put together but my favorite flavors are: kiwi, raspberries, clementines, and grapefruit – especially in the winter. It’s a fairly tart tasting fruit salad which is why I decided to add in a splash of orange juice and grenadine. It sweetens it up just enough. I served this fruit salad as part of a delicious brunch for my Mom’s birthday a few weeks ago and there were zero leftovers. The best part, it took about 10 minutes to make and it looks so cheerful on the table!
Enjoy!
Ingredients
- 2 pints fresh raspberries
- 3 kiwis, ripe (not firm but not mushy either – there should be a slight give when you press on the fruit)
- 3 grapefruits
- 4 clementines
- 3 tbsp. orange juice
- 1 tbsp. grenadine
Method of Preparation
- Begin by slicing the grapefruit and removing the pith. Cut into sections. Place sections into the bowl and also add the grapefruit juice.
- Next, peel and section the clementines and add to the bowl.
- Peel and cube the kiwi. Add to the bowl.
- Lastly, add in the fresh raspberries.
- Pour the orange juice and grenadine on top and gently mix together being careful not to cause the raspberries to burst.
- Chill if not immediately serving. But, serve within 3-4 hours of making.
