Fruit Salad with Raspberry Sauce

This fresh fruit salad with raspberry sauce combines berries, kiwi, pineapple, and apricots in a simple three-ingredient homemade raspberry dressing. It's naturally low in calories, ready in minutes, and beautiful enough to serve at brunch or any special occasion.

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Course: Salad

Cuisine: American

Keyword: Fruit Salad with Raspberry Sauce

Prep Time: 20

Servings:

Calories: 112kcal

Ingredients

For Fruit Salad:

3 apricots or peaches peeled and sliced
1 cup raspberries
1 cup strawberries hulled and cut in half or quarters
1 cup blueberries
1 cup blackberries
1 cup pineapple cut into small chunks
4 kiwi fruit peeled and sliced

For Rasperry Sauce:

3 tablespoon maple syrup
4 raspberries
Lemon juice from one lemon

Instructions

For the fruit salad:

Peel the apricots or peaches and thinly slice them. Add to a large bowl
Rinse the strawberries and remove stems. Slice in half or quarters, depending on the size of the strawberries.
Prepare raspberries, blueberries and blackberries by rinsing them , then pat dry with paper towels and add to the large bowl.
Cut pineapple into small pieces or chunks and add to bowl.
Peel the kiwi fruit, then slice it and add to bowl
Gently toss the fruit to combine.

For the raspberry sauce:

Pour the maple syrup into a small bowl.
Add 4 raspberries and mash them up with a fork.
Juice one lemon, remove seeds and whisk into maple syrup and raspberry mixture to make the sauce
Pour the sauce over the fruit salad and gently mix until fruit is coated.
Chill for at least 30 minutes to allow fruit to marinate in sauce.
Before serving toss again.

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