Berry Fruit Salad
What could be nicer than a large bowl of colourful berries served with a cool lemon curd sauce? Use room temperature fruit in this berry salad as the flavour of the berries is so much better.
Berry Fruit Salad
Ingredients
Ingredients
Berry Puree
- 1½ cups fresh raspberries
- 1 cup hulled and quartered fresh ripe strawberries
- ⅓ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- ¼- ½ cup sugar
Lemon Sauce
- ¼ cup prepared lemon curd
- 1 cup reduced-fat sour cream, crème fraiche or plain Greek yoghurt
Berries
- 1½ cups fresh raspberries
- 4 cups fresh strawberries
- 3 cups fresh blueberries
- 3 cups fresh blackberries
- Sugar to taste (optional)
Fresh mint leaves for garnish
Method
Method
- Puree 1½ cups raspberries, 1 cup strawberries, orange juice and lemon juice in a blender until smooth.
- Add sugar to taste then set aside at room temperature for up to 3 hours or cover and refrigerate.
- Sauce: Place lemon curd in a medium bowl and gradually stir in sour cream (or creme fraiche or yoghurt).
- Transfer to a serving dish, cover and refrigerate until ready to serve.
- 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.
- 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.
- 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 2½ tablespoons of the lemon sauce.
Serves 8 – Serving size: 1 cup berries & 2½ tbsp. sauce – Nutrition Per serving
208 Calories; 6g Fat; 9g Fibre; 35g Carbohydrate; 4g Protein; 24g Sugar
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