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Blueberry Fruit Salad with Tequila-Lime Syrup


Serves 4 to 6

  • by from Fine Cooking
    Issue 124

A margarita-inspired syrup enhances the tart-sweet flavor of this summery fruit salad. For an alcohol-free version, use water in place of the tequila.

  • 3/4 lb. (2 cups) fresh blueberries
  • 4 medium kiwi, peeled, halved lengthwise, then sliced crosswise
  • 1 large ripe mango, peeled, pitted, and cut into bite-size pieces
  • 1/2 cup granulated sugar
  • 1/4 cup 100% agave tequila, preferably reposado
  • 2 medium limes, finely grated to yield 2 tsp. zest and squeezed to yield 2 Tbs. juice

Put the blueberries, kiwi, and mango in a medium serving bowl. Combine the sugar, tequila, and lime zest in a 1-quart saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and stir in the lime juice. Pour the warm syrup over the fruit and gently toss. Cover and refrigerate until cold, at least 1 hour. Gently toss before serving.

Make Ahead Tips

The fruit salad can be made up to 6 hours ahead and refrigerated.

nutrition information (per serving):
Calories (kcal): 180, Fat (kcal): 0.5, Fat Calories (g): 5, Saturated Fat (g): 0, Protein (g): 1, Monounsaturated Fat (g): 0, Carbohydrates (mg): 41, Polyunsaturated Fat (mg): 0, Sodium (g): 0, Cholesterol (g): 0, Fiber (g): 4,

Photo: Scott Phillips

I recently made the salad and it turned out perfect. I used 1800 tequila, it was the best!!

This is really good. I didn't have the Agava Tequila so I used regular tequila. It was awesome!

Very easy to make; we substituted the water for the tequila and it made a very nice brunch salad.

A great light summer dessert. I could not taste the Tequila but the syrup has a wonderful lime flavor that goes very well with the blueberries. Super simple to make.

Deeelicious!! Tried it over vanilla ice cream and was even better ! (if possible) A breeze to make and my son said it was the best thing he's ever eaten! (I made it with the tequila, he's26).

So easy and delicious. Yum!

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