Berry Salad With Passionfruit

This berry salad makes for a light, cool, and refreshing summer treat.

Tart, sweet and juicy, berries come in many varieties — from bright and delicate raspberries to sweet strawberries, from plump little blueberries to rich, fragrant blackberries. Thanks to importers, you can buy almost all berries in any season. If one kind is not available, substitute another. Passionfruits add a tart edge.

[quicklook-recipe prep_time=”10 min” cook_time=”” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 quart ripe strawberries, hulled and cut in half (4 cups)
  • 1/2 pint fresh red raspberries (1 cup)
  • 1/2 pint fresh blackberries (1 cup)
  • 3/4 cup blueberries

[/ingredients-left]
[ingredients-right]

  • 1/2 cup mixed fresh red currants and black currants, removed from their stalks
  • 2 passionfruits
  • 3 tablespoons sugar, or to taste
  • 1 tablespoon fresh lime or lemon juice

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Combine strawberries, raspberries, blackberries, blueberries, red and black currants in a large serving bowl.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Cut each passionfruit in half. Holding a strainer over the bowl of berries, spoon the passionfruits and seeds into the strainer. Rub the flesh and seeds briskly to press all the juice through the strainer onto the berries. Reserve a few of the seeds left in the strainer and discard the rest.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Add the sugar and lime juice to the berries. Gently toss. Sprinkle the reserved passionfruit seeds over them. Serve immediately or cover and chill briefly.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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