Nothing quite like a fresh fruit salad! All of your favorites in one bowl topped with an amazing honey, cardamom, and lemon glaze. This is the perfect summer treat and ready for any family gathering.
Apples and Kiwis and Bananas…Oh My!
Fruit salad is definitely a versatile dish. You can use any fruit you desire and change it out by what is in season. For my salad, I used strawberries, blueberries, blackberries, kiwi, green apple, and bananas. Adding a melon (cantaloupe/honey dew) or even some pineapple would totally work as well. Seriously, so many opportunities for deliciousness!
Glazed Fruit Salad
What’s the purpose of glaze on a fruit salad? I’ll tell you! It adds a lovely shine to the dish AND it keeps the fruit from going brown.
- Cutting Board
- Measuring spoons
- Small bowl
- Large serving bowl
- Plastic wrap
- 2 large green apples – diced
- 2 bananas – peeled and sliced
- 3 kiwi – peeled and sliced
- 6 oz. blackberries
- 16 oz. sliced strawberries
- 6 oz. blueberries
- 2 tablespoons honey
- 2 tsp cardamom
- Juice of 2 lemons
Wash and dry all fruit. Remove the core from green apples and dice with skin on, peel and slice the bananas as well as the kiwi. Combine all berries and diced/sliced fruit in large serving bowl.
If not serving immediately, cover with plastic wrap and refrigerate. Prepare glaze when ready to serve.
If serving immediately, proceed to making glaze. In a small bowl, whisk together the lemon juice (okay if some seeds get in the mix), honey, and cardamom. Pour over the fruit and toss to combine.
Leftover salad can be stored in the refrigerator and will keep for 2 days if in airtight container.Print