Best 2 Ruby Fruit Salad Recipes

Indulge in a burst of flavors and vibrant colors with our delightful ruby fruit salad, a harmonious medley of nature's sweetest offerings. This refreshing salad features a symphony of ruby-hued fruits, each contributing its unique taste and texture. From the crisp and juicy red grapes to the lusciously sweet strawberries, the tangy raspberries to the plump and juicy blueberries, every bite is an explosion of fruity goodness. Drizzled with a luscious honey-lime dressing, this salad strikes the perfect balance between sweet and tangy, making it an ideal treat for any occasion. With multiple variations to suit your preferences, including a vegan option, this ruby fruit salad promises to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

RUBY FRUIT SALAD

Ruby Fruit Salad image

As the lime juice and brown sugar sit together, they create a delicate syrup that's perfect for the fruit salad.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 7

Ingredients

3 tablespoons light-brown sugar
2 tablespoons freshly squeezed lime juice (from 1 lime)
3 purple or red plums (about 12 ounces), halved, pitted, and cut into 1/2-inch pieces
2 cups seedless red grapes
1 pint blackberries
1/2 pint blueberries
2 tablespoons chopped fresh mint, plus sprigs for garnish (optional)

Steps:

In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve.
Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired.

Nutrition Facts : Calories 188 g, Fat 1 g, Fiber 6 g, Protein 3 g

COLOR IT RUBY SALAD

Color It Ruby Salad image

Just looking at this bright red salad cheers me up-and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/3 cup extra virgin olive oil
1 pound small tomatoes, quartered
3/4 pound cherry tomatoes, halved
3/4 pound fresh strawberries, hulled and sliced
2 cans (15 ounces each) beets, drained and chopped

Steps:

Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.

Nutrition Facts : Calories 98 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

Choose fresh, ripe fruits: The quality of your fruit salad depends on the quality of your fruits. Look for fruits that are brightly colored, plump, and free of blemishes.
Wash and dry your fruits thoroughly: This will help to remove any dirt or bacteria. If you are using berries, be sure to hull them before adding them to the salad.
Cut your fruits into bite-sized pieces: This will make them easier to eat. If you are using a variety of fruits, try to cut them into similar-sized pieces so that they will be evenly distributed throughout the salad.
Use a light dressing: A heavy dressing will overwhelm the flavors of the fruit. A simple vinaigrette or yogurt-based dressing is a good option.
Chill the salad before serving: This will help to keep the fruits fresh and crisp. You can also garnish the salad with fresh mint or basil for an extra touch of flavor.

Conclusion:

Fruit salad is a refreshing, healthy, and delicious snack or side dish. It is a great way to use up leftover fruit, and it is also a good way to get your daily dose of vitamins and minerals. With so many different variations, there is sure to be a fruit salad recipe that everyone will enjoy.