A backyard barbecue or any other event would be a great place to serve this fruit salad. There is never any food left over! When it comes to fruit salad dishes, this is one of my favourites
since I believe the zesty sauce is what truly makes it. The longer you allow this salad to soak in its juices, the more delicious it will become. Before I serve it, I like to let it sit in the refrigerator for three to four hours.
To make the sauce, combine fresh orange and lemon juices, brown sugar, grated zests, and vanilla essence. Fruit options include pineapple, strawberries, kiwis, bananas, oranges, grapes, and blueberries.
1. Make the sauce on the burner and allow it to cool. 2. Arrange the fruits in a container and pour the sauce over them. 3. Cover and refrigerate to let the flavours mingle.
Yes! This fruit salad is an excellent make-ahead meal because the flavours require time to mingle in the fridge before serving. Make the dish the day ahead and refrigerate it in an airtight container until ready to serve.
"I made this yesterday and it was the talk of the party," Debbie Cash explains. "Everyone enjoyed it. I didn't modify anything. One change: instead of layering it, I mixed it all together, and it looked stunning."
"I liked this fruit salad very much," comments jjarvis5. "The sauce mixed the fruit wonderfully, but you could still taste each one. I started layering the fruits, but when I added the sauce, everything got mixed up.
For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.