Easy Berry Fruit Salad
- PREP 15min
- TOTAL 15min
This berry salad is one of my favorite summertime desserts! It’s super simple to make and tastes incredible. I love the mint and rice wine vinegar added to the berries. They genuinely turn this salad into something special. I also love serving this with whipped cream. You can skip it for a lighter dish, but the cream tastes so good with the berries! I love adding a big spoonful of the cream to my plate and then adding the salad on top (so pretty!).
You Will Need
For the Berry Salad
2 cups (334g) strawberries, quartered
1 cup (150g) blueberries
1 cup (120g) blackberries
1 cup (120g) raspberries
1 tablespoon (12g) sugar
1 teaspoon rice wine vinegar
1/4 cup mint leaves, thinly sliced into ribbons (chiffonade)
For the Whipped Cream
1 cup (240ml) cold heavy cream or heavy whipping cream
1 tablespoon (12g) sugar
1/4 teaspoon pure vanilla extract
Directions
Place all the berries into a mixing bowl. Add the sugar and rice vinegar. Gently toss to combine. Let the salad stand for 10 minutes.
Meanwhile, make the whipped cream. Add the cream to a stand mixer, or if you are using a handheld mixer, add it to a large bowl.
Begin to beat the cream at a low speed, and then increase the speed to medium-high as it starts to foam and bubble. Starting at a lower speed prevents the cream from splattering.
With the mixer running, add the sugar, and then, as it starts to thicken, add the vanilla. Whip the cream until soft peaks (as you pull the beater out of the cream, the cream should fall back into the bowl slowly).
Once the berries have sat for 10 minutes, add in half of the mint and toss. Serve with whipped cream and more mint.
Adam and Joanne's Tips
- Leftovers: As the berries sit with the sugar, they soften, so this berry salad is best eaten the same day you make it. If you are okay with softer berries, it is still quite delicious the next day (I love it on my everyday oatmeal).
- The nutrition facts provided below are estimates.