Berry Mango Fruit Salad (Print Version)
# Ingredients:
→ Dressing
01 -
2 tablespoons freshly squeezed lemon juice
02 -
1-2 tablespoons honey (adjust to sweetness of fruit)
03 -
1 tablespoon fresh mint, chopped
→ Salad
04 -
1 pound strawberries, hulled and halved
05 -
6 ounces blueberries
06 -
6 ounces raspberries
07 -
6 ounces blackberries
08 -
2 ripe mangoes, peeled and diced
09 -
1/4 cup fresh basil, julienned
# Instructions:
01 -
In a small bowl, whisk together the freshly squeezed lemon juice and honey until well combined. Start with 1 tablespoon of honey and adjust to taste depending on the sweetness of your fruit. Add the chopped mint and stir to incorporate.
02 -
In a large bowl, combine the hulled and halved strawberries, blueberries, raspberries, blackberries, and diced mangoes. Sprinkle the julienned basil over the fruit mixture.
03 -
Pour the prepared dressing over the fruit salad and gently toss until all the fruit is evenly coated. For best flavor and presentation, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the fruit may soften over time.
# Notes:
01 -
This colorful fruit salad is packed with antioxidants from the variety of berries and mangoes.
02 -
The unexpected addition of fresh basil adds a subtle aromatic note that elevates this simple fruit salad.
03 -
For a special occasion, garnish with edible flowers like pansies or violets for a beautiful presentation.