FreeFree recipe · Fruit Salads to Sell
Mixed Berry Fruit Salad Cups
Strawberries, red grapes, blueberries and raspberries in bright little cups.
- Yield
- 10 cups of 300 ml
- Prep
- 25 min
- Resting / chilling
- 30 min
- Total time
- 55 min
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Ingredients
- 950 g firm strawberries, halved
- 850 g red seedless grapes, halved
- 550 g whole blueberries
- 350 g whole raspberries
- 160 ml fresh orange juice
Method
- Remove the strawberry tops and halve the berries.
- Halve the grapes and keep the blueberries whole.
- Divide strawberries, grapes and blueberries among 10 clean 300 ml cups.
- Place raspberries on top and drizzle orange juice without stirring.
- Fit the lids and refrigerate immediately for 30 minutes.
You'll need
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Presentation
Show strawberries against the cup, blueberries in the middle and whole raspberries on top; close without crushing.
Suggested pairing
An individually wrapped spoon.
Storage
Keep in lidded cups refrigerated at 4 °C (39 °F) or below for up to 12 hours after preparation. Transport chilled; discard if the cold chain is broken.
Make ahead
Wash, sanitize as locally required and gently dry fruit on the same day. Keep raspberries whole, dry and refrigerated until assembly; cut strawberries and grapes shortly before filling.
Food safety
Wash fruit under running water and sanitize as directed by your local food safety authority. Use clean hands, cutting board and knife. Keep chilled; do not leave out for over 2 hours (1 hour above 32 °C (90 °F)). No milk, nuts or gluten ingredients; check for cross-contact.
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