Berry & Kiwi Fruit Salad
FAQ
Can I make this fruit salad ahead of time?
Yes! Assemble the salad just before serving for the best texture. If needed, you can prep the fruit a few hours ahead, but toss with the dressing right before serving.
What is chiffonade and why is it used here?
Chiffonade is a French technique for slicing leafy herbs into thin ribbons. For mint, it distributes flavour evenly and looks pretty in the salad. Stack the leaves, roll them lengthwise, and slice thinly.
Can I leave out the Cointreau?
Absolutely! The orange liqueur adds a subtle flavour and can help keep the fruit fresher a little longer. To keep it alcohol-free, simply use 2 Tbsp of freshly squeezed orange juice instead.
How should I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Dressing can make the fruit a bit soft over time, so best eaten fresh.
Berry & Kiwi Fruit Salad
Bright, colourful, and bursting with flavour, this fruit salad is the perfect mix of sweet, tart, and citrusy zing. Juicy berries and tender kiwi get a little lift from fresh mint and a light citrus dressing. Totally refreshing, totally easy, and absolutely irresistible. It’s great for brunch, picnics, or just because you need a little rainbow in your day.
Ingredients
Fruit Salad
- 2 cups fresh blueberries
- 2 cups fresh strawberries halved and sliced ⅓ inch
- 1½ cups fresh blackberries
- 1½ cups fresh raspberries
- 3 ripe kiwis peeled, halved, and sliced ⅓ inch
- 1 Tbsp fresh mint leaves chiffonade (approx. 5 leaves)
- A few small mint leaves for garnish
Dressing
- 1-2 Tbsp orange juice freshly squeezed
- 1 Tbsp orange liqueur Cointreau – optional
- 1 lime just the zest
- 1 tsp honey
Instructions
- Rinse all fruits and pat dry with a paper or tea towel to keep berries firm and allow the dressing to stick.
- In a large bowl, whisk together orange juice, Cointreau (if using), lime zest, and honey until fully combined.
- Add the blueberries, strawberries, blackberries, raspberries, kiwi, and chiffonade mint. Gently toss with salad servers until everything is coated with the citrus dressing.
- Garnish with small mint leaves.
- Serve immediately and enjoy
Notes
- Mint Chiffonade: Thin ribbons of mint distribute flavor and look pretty in the salad.
- Fruit Prep: Drying berries and kiwi before tossing keeps them firmer and fresher.
- Citrus Dressing: Adjust orange juice to taste; more juice gives extra brightness if skipping the Cointreau.
- Leftovers: Store in the fridge in an airtight container. Best eaten within 1–2 days.
Tried this recipe?
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