Citrus-Spiked Fruit Salad

This recipe is as simple as it gets.  So simple, I have little words to share for this Meatless Monday recipe.

You could totally serve this with brunch.. at a baby shower, before or after (or BOTH!) a weeknight dinner, or even for entertaining guests. 

To make ahead, I would suggest to wait to mix the chopped fruit with the sugar syrup, and toss together just before it is time to serve. 

Really simple, and how gorgeous would this be on your table for all to see.. and eat!!  It didn’t last long at our house.  I made a full batch on a Sunday afternoon and only dressed half with the syrup and save the other half for later. 

Yea.. later didn’t happen. 

We ate just about all of it. 

Piggies, we are.  But, for any consolation.. we were so water logged and full of fruit, we skipped lunch. 

Citrus Spiked Fruit Salad

Yield: 8 servings

Serving Size: 1 cup each

Citrus Spiked Fruit Salad


    Simple Syrup
  • 1 cup water
  • 1/3 cup honey
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Grand Marnier or other orange flavored liquor
  • 1 tablespoon grated lime rind
  • Fruit Salad
  • 4 cups cubed pineapple (about 1 medium)
  • 3 cups quarted strawberries (about 1 pound)
  • 2 cups cubed peeled mango (about 2 large)
  • 4 kiwifruit, peeled, halved lengthwise, and sliced


To prepare syrup, combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat to medium, and cook until mixture is reduced to 1/4 cup (about 15 minutes).

To prepare salad, place pineapple and the next 3 ingredients (pineapple through kiwifruit) in a large bowl. Pour syrup over fruit; toss gently to coat. Cover and chill 1 hour, stirring occasionally. Toss with grated lime rind just before serving.

Nutritional Information:

Calories: 149; Fat: 0.8 g; Carbohydrates: 38 g; Fiber: 4 g; Protein: 2 g Sodium: 8 mg



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