Summer Fruit Salad with Whipped Cream recipe

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Ingredients

⅓ cup water
5 tablespoons white sugar
¼ cup raspberry-flavored liqueur (such as Chambord®)
2 tablespoons fresh lemon juice
2 cups diced nectarines
1 cup pitted and halved sweet cherries
1 cup sliced strawberries
1 cup fresh raspberries
1 cup fresh blueberries
⅓ cup heavy whipping cream
2 teaspoons white sugar
1 teaspoon raspberry-flavored liqueur (such as Chambord®)
3 tablespoons toasted slivered almonds

Nutrition Info

167.6 calories
carbohydrate: 26.3 g
cholesterol: 13.6 mg
fat: 5.5 g
fiber: 3.1 g
protein: 1.7 g
saturatedFat: 2.4 g
servingSize: -
sodium: 5.3 mg
sugar: 21.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. Bring the mixture to a boil, reduce heat to low, and simmer, stirring frequently, until the sugar dissolves completely, about 8 minutes. Set aside to cool.

  2. Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. Pour the cooled sugar mixture over the fruit and toss gently to coat.

  3. Beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. Fold 1 teaspoon raspberry-flavored liqueur into the whipped cream, spoon over the fruit salad and sprinkle evenly with almonds.

Recipe Yield

8 servings

Recipe Note

The whipped cream topping can be made 4 hours ahead if chilled and covered. Can substitute Grand Marnier® for Chambord®, or use raspberry extract.

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