This may be the easiest, simplest, most fool proof recipe I’ve ever posted. So that means you, yes even YOU, can make this!
This is another one of the recipes I used for our Fourth of July gathering and also made this last weekend for my girlfriends. It’s that good I’ve brought it out twice for special occasions, which means it’s a sure crowd pleaser and (insanely) easy to throw together.
I particularly loved the kiwi in this dish, so I added a bit more in the recipe. But feel free to substitute in whichever fruits you have on hand. This is also a great recipe to get your littles involved with. For those who can safely use a knife, of course.
The use of brown sugar and cinnamon give the fruit such a lovely, and incredibly refreshing, flavor. And while fruits are still “hot” this Summer, there’s no better time than now to throw this dish together.
Now get to chop, chop, choppin’!
Brown Sugar Cinnamon Fruit Salad
Ingredients
- 1 lbs. strawberries, quartered
- 3 kiwi, quartered
- 1 c. grapes, halved
- 1 c. pineapple, can or fresh
- 6 oz. raspberries
- 6 oz. blueberries
- 1/4 c. light brown sugar, packed
- 1 tsp. ground cinnamon
Instructions
- Add strawberries, kiwi, grapes, pineapple, raspberries, and blueberries in a large bowl. Sprinkle over brown sugar and cinnamon and gently stir to thoroughly coat fruit.
- Cover and refrigerate for 30 minutes before serving.
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