Best Berry Fruit Salad Recipes

BERRY FRUIT SALAD

Steps:

• Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.

VERY BERRY FRUIT SALAD

Steps:

• Place 6 glasses in the refrigerator.
• In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.
• Spoon the berries into the chilled glasses. Garnish with a sprig of fresh mint.

BANANA BERRY FRUIT SALAD RECIPE BY TASTY

Steps:

• Combine all the ingredients above in a large bowl.
• Mix the dressing ingredients together and spread over fruit, mix well.
• Enjoy!

WHEAT BERRY SALAD WITH RED FRUIT

Steps:

• Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
• Combine wheat berries, apple and pecans (and grapes if using) in a large bowl; stir gently.
• Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
• Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Add Agave/honey if using. Season with salt and pepper. Pour over the salad and stir gently to coat.
• Refrigerate for at least 30 minutes to allow the flavors to combine.
• Serve cold or at room temperature.

MELON BERRY FRUIT SALAD RECIPE BY TASTY

Steps:

• Combine all the ingredients above in a large bowl.
• Mix the dressing ingredients together and spread over fruit, mix well.
• Enjoy!

BLOODY BERRY FRUIT SALAD

Steps:

• Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth.
• Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red.

MANGO BERRY FRUIT SALAD

Steps:

• Place 1 mango and the raspberry vinaigrette dressing in a blender, and blend until liquefied.
• In a bowl, toss the remaining mango, salad greens, cilantro, and onion. Drizzle with the dressing mixture. Top each serving with equal amounts of raspberries, blackberries, strawberries, blueberries, and hazelnuts. Sprinkle with Parmesan cheese.

VERY BERRY FRUIT SALAD

Steps:

• Place 6 dessert glasses in the refrigerator.
• In a large bowl, combine the berries, vinegar and sugar.
• Stir gently.
• Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.
• Spoon the berries in chilled glasses.
• Garnish with a sprig of fresh mint.

BONNIE'S VERY BERRY FRUIT SALAD

Steps:

• 1. Wash the berries, remove the stems, slice the strawberries, leave raspberries and blueberries whole, drain well, and blot gently with paper towels.
• 2. Whisk together the fresh lemon juice, Cointreau, honey and the chopped mint. Pour over berries. Toss gently. Serve immediately with light cool whip. Enjoy!

RED BERRY FRUIT SALAD

Steps:

• Mix the blackberries, cherries, raspberries, strawberries and mint, and serve.

THREE BERRY FRUIT SALAD

Steps:

• 1. In a medium decorative bowl, wash all berries and place on paper towel to dry excess moisture off fruit.
• 2. Slice strawberries, sprinkle all berries with equal or confectioner sugar, let stand for about 10 minutes so the berries can absorb the sugar. Then mix yogurt and preserve in separate small bowl.
• 3. Top berries with yogurt mixture and place mint leaf on top for garnishment. Wallah!

WHEAT BERRY AND RED FRUIT SALAD

Steps:

• Combine 3 cups of the cooked wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. (Refrigerate the extra cooked wheat berries for up to 2 days or freeze for up to 1 month.) Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with 1/4 teaspoon salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature. TIPS & NOTES Make Ahead Tip: Cover and refrigerate the cooked wheat berries for up to 2 days or freeze for up to 1 month; refrigerate the prepared salad for up to 1 day. Tips: Wheat berries are whole, unprocessed grains of wheat. Varieties (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent-you may find them labeled "hard red winter wheat" without the words "wheat berries." Find them in natural-foods markets and online at kingarthurflour.com. To toast pecan halves, spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. NUTRITION Per serving: 316 calories

HOLIDAY EVERY DAY BERRY FRUIT SALAD

Steps:

• Wash and drain all the fruit separately - pat dry if needed.
• Stir the yogurt and Cool Whip together thoroughly.
• In an appropriate size tall GLASS bowl, start with a layer of the yogurt mixture, then alternate layers of the fruit and yogurt, making sure the colorful fruit is visible along the edges. End up with a layer of yogurt.
• Sprinkle the coconut on top like snow, then sprinkle the almonds over the coconut. Add a few berries on top, if desired.
• Refrigerate until serving time. You're done.

CHERRY BERRY FRUIT SALAD WITH KIRSCH

Steps:

• Measure out ½ cup of reserved syrup from cherries.
• Place berries in a large bowl.
• Pour reserved syrup and kirsch over fruit and toss gently. Cover and refrigerate until ready to serve.