Food & Cooking Recipes Breakfast & Brunch Recipes Ruby Fruit Salad 3.3 (124) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 As the lime juice and brown sugar sit together, they create a delicate syrup that's perfect for the fruit salad. Ingredients 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 ½-inch pieces 2 cups seedless red grapes 1 pint blackberries ½ pint blueberries 2 tablespoons chopped fresh mint, plus sprigs for garnish (optional) Directions In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve. Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired. Print