Summer is in full swing around here and we’re just coming into a full month of family reunions, camping and barbeques. We are soaking up the summer as much as possible this year, trying to slow down in between all the gatherings. We started making this recipe a few years ago after we had a version of it at a family baby shower. This recipe is one that I love because you can use fruit that is in season. It is fast to make and always a hit, especially if you buy pre-chopped fruit. The tangy citrus mint dressing adds so much flavor to the already sweet fruit, and adding the chopped caramelized pistachios gives you the perfect bite.
Ingredients
2c. chopped strawberries
1c. blueberries
1c. raspberries or blackberries
1c. chopped pineapple
1c. any other fruit you prefer, kiwi is pictures
Dressing
1 lime, juice and zest
1 orange, juice of
3 tbsp. honey
1 tbsp. chopped fresh mint
Pinch of salt
Pistachios
1c. pistachios, roasted or raw
2 tbsp. butter
2 tbsp. brown sugar
Pinch of salt
Optional: pinch of cayenne
Directions
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In a small bowl combine orange juice, lime juice and zest, honey and salt. Whisk until combined. Set aside.
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In a small pan melt butter then add salt and brown sugar. Cook for 3-4 minutes on medium heat until thickened. Stir in pistachios.
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Make sure they are well coated. Remove from heat and pour onto a baking sheet lined with parchment paper to cool.
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Wash all of the berries and set aside. Chop the strawberries and pineapple. Assemble in a large bowl. Add in the raspberries and blueberries and other fruit of your choice. Our favorites are kiwi (pictured), watermelon, peaches or mangos.
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Pour dressing over fruit 30 minutes to an hour before serving. Stir to combine. Cover and refrigerate.
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Chop the pistachios, if desired.
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To serve, stir the fruit and top with pistachios.