Mary Berry Fruit Salad Recipe

This fresh vibrant Mary Berry Fruit Salad is made with ripe seasonal fruits and a sweet orange syrup, ready in 20 minutes. Pouring the warm citrus liquid over the chopped fruit creates a glossy finish and draws out their natural juices. I love how the fresh mint cuts through the sweetness to keep things refreshing.

Why This Classic Works

I used to just chop fruit and throw it in a bowl, which always left it a bit dry. Adding a homemade citrus syrup completely changes the texture and brings all the different fruits together.

The biggest lesson I learned was to let the syrup cool completely before pouring. If the liquid is too hot, it will turn the delicate strawberries and blueberries to mush.

Mary Berry Fruit Salad Ingredients

For the Fruit:

• 200g strawberries, hulled and halved
• 1/2 cantaloupe melon, balled or cubed
• 150g seedless green grapes, halved
• 3 kiwi fruits, peeled and sliced
• 100g fresh blueberries

For the Syrup:

• 50g caster sugar
• 4 tablespoons water
• Juice of 1 large orange
• 1 tablespoon lemon juice
• 1 sprig of fresh mint

How To Make Mary Berry Fruit Salad

1. Make The Syrup: In a small saucepan, gently heat the caster sugar and water until the sugar dissolves. Boil for one minute, then remove from the heat.
2. Add Citrus And Mint: Stir the orange juice, lemon juice, and fresh mint sprig into the hot syrup. Leave the mixture to cool completely.
3. Prepare The Fruit: While the syrup cools, chop the strawberries, melon, grapes, kiwi, and blueberries. Place all the prepared fruit into a large serving bowl.
4. Combine And Chill: Remove the mint sprig from the cooled syrup and pour the liquid over the fruit. Toss gently to coat and chill for 30 minutes before serving.

Recipe Tips

• Wait for the syrup: Ensure the syrup is completely cool before adding it so the fruit retains its firm texture.
• Cut uniform pieces: Chop your fruit into similar sizes so every spoonful gives a balanced mix of flavours.
• Adapt to the season: Swap out the fruits based on what is ripe, like adding peaches in summer or pomegranate seeds in winter.

What To Serve With Fruit Salad

A dollop of Greek yoghurt or clotted cream balances the sweet citrus syrup perfectly. It also works beautifully alongside warm croissants and pastries for a complete breakfast spread.

How To Store

Keep the fruit salad in an airtight container in the fridge for up to two days. The fruits will soften slightly over time, but the infused syrup will taste even better the next day. Freezing is not recommended as the fruit will become mushy.

FAQs

• Can I make the syrup in advance? Yes, you can prepare the citrus syrup up to three days ahead. Keep it in a sealed jar in the fridge until you are ready to use it.
• Can I use canned fruit? Fresh fruit works best for this recipe because it holds its shape. Canned fruit is already soft and will break down quickly in the syrup.
• What other herbs work well? If you do not have mint, a small sprig of lemon verbena or fresh basil adds a lovely aromatic note.

Nutrition

• Calories: 120 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Total Carbohydrate: 30g
• Protein: 1g

Try More Recipes:

• Mary Berry Fruit Loaf Recipe
• Mary Berry Fruit Cake Recipe
• Mary Berry Fruit Scones Recipe