My mum has never been able to decided whether fruit salad is her greatest achievement or worst failure in the dessert department. My vote is definitely for “greatest achievement”. Even though she makes killer chocolate chip cookies and the best fruit salads around, my mum has always apologized for not making fancy cakes or baking pies. She has the same aversion to (i.e., fear of) pie dough that I have.
Leading up to Mother’s Day, I am here to tell you two things, Mum…I love your fruit salads (always have) and I love you even more. Teaching me that the natural sweetness of fruit can be appreciated as much as cakes and cookies is a gift unto itself. I enjoy a rich, sugary dessert as much as the next gal, but sometimes fresh fruit is enough to do the trick.
Of course, fruit salad isn’t just for dessert. In fact, it is the perfect accompaniment for a Mother’s Day brunch. Serve it alongside a Skinny Sausage and Egg Breakfast Casserole or Whole Wheat Waffles with Bananas & Walnuts. It’s got that perfect pop of color and good dose of vitamins to impress that mum in your life.
For a little help with dicing the mango, see How to: Cut a Mango.
The beauty of fruit salads is that you can use almost any fruit that is seasonal and at its sweetest. We happened to have a fridge full of strawberries, and the supermarket was selling mangoes for 80 cents (a steal!), so this combination seemed natural.
Plus, mangoes always make me think of my mum’s childhood in Jamaica and her love of the tropical fruit.
The lime zest and fresh orange add a pop of citrus and the agave nectar (or honey) are all that is needed for a little added sweetness. Depending on the natural sweetness of the fruit you are using, feel free to adjust the amount of agave nectar.
If you choose to use bananas, apples or pears in your fruit salad, be certain to add some lemon or lime juice to prevent the fruit from turning brown. Nobody likes beige-colored fruit!
My family liked this fruit salad so much that I think I’ll start serving it in the morning with a dollop of Greek yogurt and granola, similar to my favorite (5 times per week!) Healthy Yogurt Breakfast Parfait with Blueberries & Granola.
Other recipes for Mother’s Day:
Cookin’ Canuck’s Strawberries & Cream Scone Recipe for Mother’s Day
Cookin’ Canuck’s Poached Eggs Over Avocado & Smoked Salmon
Half Baked Harvest’s Raspberry-Rhubarb Bellini Smoothie with Blueberries
Whole & Heavenly Oven’s Blueberry Ricotta Pancakes
Lauren Kelly Nutrition’s Overnight Mixed Berry French Toast
Strawberry and Mango Fruit Salad Recipe
|Serving Size||½ cup|
|Amount Per Serving||As Served|
|Calories 103kcal Calories from fat 6|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Calories 46.0 / Total Fat 0.3g / Saturated Fat 0g / Cholesterol 0mg / Sodium 0.6mg / Total Carbohydrates 7.7g / Fiber 2.0g / Sugars 4.2g / Protein 0.5g / WW (Old Points) 1 / WW (Points+) 1
- 2 1/2 cups sliced strawberries
- 2 mangoes, diced
- 1 orange, juiced
- 1 tsp lime zest
- 1 tsp agave nectar or honey
- In a medium bowl, stir together the strawberries, mangoes, orange juice, lime zest and agave nectar (or honey).
- Serve immediately or refrigerate for up to 3 hours.