Berries Apricot and Nectarine Fruit Salad

July 2, 2017

Summer, my least favorite season weather-wise but the best season when it comes to fruits.  Berries, melons, and stone fruits are at an abundance during the summer months.  So for fruit lovers like myself, this is the best time to enjoy them.  This week my local market had a plethora of fruits that were too pretty to pass on, so I grabbed a few to make a summer fruit salad for our Fourth of July celebration.

This fruit salad is so easy and quick to make, that this can be an ongoing dish throughout the summer. Being down here in South Florida, it wouldn’t be a bad idea. This salad works best when the fruit isn’t at the ripest, but ripe fruits work well too. What I love about this salad is that my family sees a fruit salad, but I see a bowl of fiber, antioxidants, and vitamins that does the body good.

The health benefits for these four fruits are pretty amazing. Apricots are known to help treat anemia, boosts metabolism, and maintain healthy skin.  Nectarines boost the immune system, promotes the normal function of cells and tissue and helps with the digestive system.  Blueberries and raspberries help with memory and reduce heart disease risk and fight cancer.  With benefits like these, I’ll take another bowl!

Check out the recipe below:

Berries Apricot and Nectarine Fruit Salad

A cool and refreshing fruit salad filled with summer fruits and a citrus glaze.
Course Appetizer, Breakfast, Dessert, Salad, Side Dish, Snack
Cuisine American
Prep Time 20 minutes

Ingredients

  • 2 large nectarines (pit removed)
  • 3 medium-sized fresh apricots (pit removed)
  • 1 cup blueberries
  • 1 cup raspberries

Citrus Glaze

  • cup raw honey or sugar
  • juice of a lemon
  • cup of orange juice

Garnish

  • ¼ of a bundle Mint

Instructions

  • Wash the nectarines, apricots, blueberries, and raspberries and pat dry with a paper napkin.
  • Dice the apricots and nectarines. Set aside.
  • In a small bowl add the honey, lemon juice and orange juice and stir till combined. Set aside half of the mixture.
  • Pour the nectarine and apricots into the bowl that contains the citrus glaze. With a spoon coat, the fruits with the glaze till evenly combined.
  • Pour in the blueberries and combine evenly.
  • Top with raspberries and pour the remaining citrus glaze over.
  • Garnish with mint
  • Refrigerate till served.

 

Happy Eating!

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