Fruit Salad with Honey Orange Glaze

By srumbel

This summer fruit salad is as colorful as a rainbow, and is tossed in a reduced honey orange glaze for the perfect amount of added sweetness and flavor. Great for barbecues, potlucks, and picnics!
from dessertnowdinnerlater.com

Ingredients

• Glaze
• 1/4 cup honey
• 2 Tbsp freshly squeezed orange juice
• 2 Tbsp freshly squeezed lemon juice
• Fruit Salad
• 2 lbs strawberries
• 2 (6oz) packs of blueberries
• 1 fresh pineapple (or two 20 oz cans pineapple chunks, drained)
• 4 kiwis
• 6 mandarin oranges (or one 15oz can, drained)

Preparation

Step 1

In a small saucepan, simmer the ingredients for the glaze (honey + juice) until thickened and reduced by half. BE CAREFUL! The glaze bubbles up and boils over easily. Keep an eye on it. COOL COMPLETELY.
Rinse and dry all of the fruit separately. (A salad spinner works great for this!)
Hull the stems off the strawberries, then quarter (cut into 4 pieces). Place in a large bowl. Add the blueberries.
Cube the pineapple. Cut the top and bottom off of the pineapple. Cut off the skin. Make four cuts around the core; then discard the core. Cut each piece in half width-wise first, then into 1-inch strips, and then into 1-inch chunks. (For a step-by-step tutorial, read this post.) Add pineapple to the bowl.
Cut off the ends of the kiwis, and peel the skin off with a spoon. (For a step-by-step tutorial, read this post.) Slice in half width wise, then cut into 1/4-inch slices. (TIP: Use an egg slicer for even cuts, but only with soft, ripe fruit.) Add kiwis to the bowl.
Peel and segment mandarin oranges. Add to the bowl.
When ready to serve, toss the fruit gently with the cooled glaze. Serve immediately. Refrigerate leftovers up to 3-4 days.


Recipe Notes

*Feel free to use any citrus fruit juice for the glaze. All orange juice, all lemon juice, all lime juice, or a combination of any of these works great.


Serves 16+ servings