Fruit Salad with Limoncello Recipe

This vibrant Fruit Salad with Limoncello is a boozy brunch delight as well as being incredibly refreshing! Macerating the berries in Limoncello makes them go juicy and sweet, which along with the creamy lemon curd yogurt adds a tangy, luxurious finish to this salad that is so perfect for a summer morning.

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Fruit Salad with Limoncello Recipe Ingredients

• The Lemon Yogurt Cream:
  • 7 ounces Greek yogurt (full fat is best, like Fage Total)
  • 1/3 cup lemon curd (good quality jar)
  • 1 tablespoon honey
  • 1/4 teaspoon pure vanilla extract
• The Fruit Salad:
  • 2 cups sliced strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 banana, sliced
  • 2 tablespoons sugar
  • 3 tablespoons Limoncello liqueur
• Garnish:
  • Fresh mint sprigs

How To Make Fruit Salad with Limoncello Recipe

1. Make the cream: In a medium bowl, whisk together the Greek yogurt, lemon curd, honey, and vanilla extract until smooth and sunny yellow. Set aside at room temperature to loosen up while you prep the fruit.
2. Macerate the berries: In a large bowl, gently toss together the strawberries, raspberries, and blueberries with the sugar and Limoncello liqueur. Be careful not to crush the raspberries.
3. Wait: Let the berry mixture stand at room temperature for exactly 5 minutes. The sugar will dissolve into the Limoncello and draw juices out of the strawberries, creating a delicious boozy syrup.
4. Add banana: Just before serving, slice the banana and gently fold it into the berries. (Adding it last prevents it from getting mushy or brown).
5. Serve: Spoon the fruit salad into bowls, ensuring everyone gets some of the Limoncello juice from the bottom. Top with a generous dollop of the lemon yogurt cream and a sprig of fresh mint.

Recipe Tips!

• The Maceration Window: Don’t let the berries sit for more than 30 minutes! While 5 minutes creates a nice syrup, 30 minutes turns strawberries into mushy sponges. Fresh is best!
• Yogurt Tang: Using Greek yogurt provides a thick, sturdy base that holds the lemon curd well. Regular yogurt will be too runny and will mix into the fruit juice too quickly, making a soup.
• Banana Timing: Bananas oxidize (turn brown) rapidly. Only slice them the second you are ready to toss and serve. The lemon juice in the Limoncello helps delay browning slightly, but not forever!
• Cold vs. Room Temp: Serving the yogurt cream at room temperature (as directed) makes it taste richer and less shock-cold against the delicate fruit.

What To Serve With Fruit Salad with Limoncello Recipe?

This Fruit Salad with Limoncello Recipe is a sophisticated starter or dessert! It is the perfect light ending to a heavy brunch featuring Eggs Benedict or Quiche. For a dessert option, serve it alongside a slice of Angel Food Cake or Pound Cake to soak up the boozy juices! A glass of Prosecco or sparkling water enhances the Limoncello fizz beautifully.

How To Store Fruit Salad with Limoncello Recipe

• Refrigerate: Store the fruit and the yogurt separately. The yogurt keeps for 3 days. The fruit salad will last 1 day, but the textures will soften significantly.
• Leftovers: If you have leftover fruit, blend it into a smoothie! The Limoncello adds a nice kick to a frozen strawberry drink.
• Freeze: Do not freeze. The yogurt will split and the fruit will turn into ice blocks.

Fruit Salad with Limoncello Recipe Nutrition Facts

• Calories: 220 kcal
• Fat: 5g
• Carbohydrates: 35g
• Protein: 6g

Nutrition information is estimated per serving.

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