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Red, White, and Blueberry Fruit Salad

Red, White, and Blueberry Fruit Salad

  • Prep

    10 m
  • Ready In

    40 m
ManassasMa

ManassasMa

This is an easy, refreshing fruit salad that's been in our family for years. We usually reserve it for patriotic days, but it can be enjoyed all year long.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.
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Reviews

Jillian
39

Jillian

6/9/2010

Simple, delicious, and with the July 4th holiday just around the corner this would be a great pound cake or short cake topper, not to mention vanilla ice cream! I cut the recipe in half and used Splenda instead of sugar. Great after dinner treat!

Sarah Jo
18

Sarah Jo

6/11/2010

We all enjoyed this fruit salad very much. I didn't add much sugar, just a couple tablespoons over the strawberries after I'd cut them, then I folded in the blueberries and bananas. At the last, I sprinkled in FRESH lemon juice. I think adding a full half cup of sugar would do a disservice to the natural sweetness of the fruit.

naples34102
16

naples34102

5/30/2011

Beautiful, delicious and seasonally appropriate since strawberries and blueberries are plentiful and reasonably priced now. I liked the addition of the bananas, which provided a creamy contrast in texture as well as its role in the "red, white and blue." I skipped the sugar entirely and just gave it a drizzle of honey. This was a perfect and fresh addtion to our Memorial Day Breakfast.

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