Fruit Salad with Port
Elevate your dessert game with this lush and refreshing Fruit Salad with Port—a vibrant medley of juicy oranges, sweet pineapple, ripe strawberries, succulent blueberries, and crisp grapes, enhanced by the delicate sweetness of peaches or nectarines. What sets this fruit salad apart is the luxurious port wine dressing, infused with honey and a splash of zesty lemon juice for a perfectly balanced, lightly boozy finish. Garnished with freshly chopped mint leaves, this no-cook recipe comes together in just 25 minutes and chills to perfection, allowing the flavors to meld beautifully. Perfect for summer gatherings, dinner parties, or an elegant everyday treat, this fruit salad combines simplicity with sophistication for a dessert that's both striking and irresistibly delicious.
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Recipe Information
Ingredients
- 2 whole Orange
- 1 medium Pineapple
- 250 grams Strawberries
- 150 grams Blueberries
- 200 grams Grapes (red or green, seedless)
- 2 whole Peach or nectarine
- 100 milliliters Port wine
- 2 tablespoons Honey
- 10 leaves Mint leaves
- 1 tablespoon Lemon juice
Instructions
Peel the oranges, removing as much of the white pith as possible, and cut them into bite-sized segments.
Remove the skin and core of the pineapple. Chop the flesh into small, even chunks.
Wash the strawberries and blueberries thoroughly. Hull the strawberries and slice them in halves or quarters depending on their size.
Rinse the grapes and slice them in half if they are large.
Wash the peaches or nectarines, remove the pits, and cut them into thin slices or small chunks.
In a small bowl, whisk together the port wine, honey, and lemon juice until the honey is fully dissolved.
Place all the prepared fruit in a large serving bowl. Gently toss the fruit together to combine evenly.
Drizzle the port-honey mixture over the fruit and gently toss again to coat the fruit in the dressing.
Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to develop.
Before serving, finely chop the mint leaves and sprinkle them over the salad as a fresh garnish.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 232.4 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2679 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
