Juneteenth Red Fruit Salad
Source: Foodwise
Recipe Type: Appetizers and Sides, Salads | Seasons: Summer
Celebrate Juneteenth (June 19) with this vibrant Red Fruit Salad. Made with a mix of stone fruits and dressed in a bold berry sauce, this dish honors the legacy of freedom with its deep red hues and seasonal flavors.
This recipe showcases locally grown stone fruit as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
INGREDIENTS
8 cups mixed stone fruit (8-10 peaches, nectarines, plums, or pluots)
½ cup strawberries, green tops removed
½ cup raspberries
2 tablespoons cane sugar
1 teaspoon lemon juice
PREPARATION
- Wash all the fruit in cool water and drain
- Cut the strawberries into quarters.
- Mash the strawberries together with the raspberries in a small bowl. A potato masher works well for this.
- Add berries to a small saucepan with the sugar. Cook on low heat for about 5 minutes, stirring occasionally, until sugar is dissolved and fruit is soft and broken down. Remove from the heat and stir in the lemon juice.
- Using a sieve over a small bowl, strain the berry mixture to remove the seeds. Use the back of a spoon to press the fruit through the sieve.
- Use a rubber spatula to scrape any sauce that sticks to the underside of the sieve.
- Place the sauce in the refrigerator to cool completely.
- Cut stone fruit into 1-inch pieces.
- Dress the cut stone fruit with the berry sauce.
- Let the salad chill in the refrigerator for about 15 minutes for the fruit to soak up the sauce and turn a beautiful red shade.
