Food & Cooking Recipes Breakfast & Brunch Recipes Ruby Fruit Salad 3.3 (124) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print