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Ruby Fruit Salad

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

  • Servings: 4
Ruby Fruit Salad

Source: Everyday Food, September 2006


  • 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)


  1. In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve.

  2. Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired.


Reviews (3)

  • JackieSF 28 Jul, 2012

    People love this fruit salad! I made it for a work picnic and it got gobbled up without any leftovers. And it's a totally gorgeous dish for the table, too!

  • 77Cyn 16 Jun, 2010

    This recipe was fantastic. I enlarged it a bit for a gathering of over 20 co-workers and it was all gobbled up with no leftofers. I got multiple compliments and it was easy to make. In addition to the red grapes, blackberries and blueberries I omitted the plums and added strawberries, pineapple and bananas and doubled the glaze and added the leftover pinapple juice after slicing the pineapple. I would definitley keep this recipe as a mainstay in my household.

  • footballwidow 19 Nov, 2007

    As yummy as it is pretty

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