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Blueberry Fruit Salad with Tequila-Lime Syrup

Scott Phillips

Servings: 4 to 6

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

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 41
  • Fiber (g): 4
  • Protein (g): 1


  • 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.


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Reviews (7 reviews)

  • Birmingham_MI_Cook | 08/14/2017

    OMG! I served this as a dessert for a dinner party and it was a total hit. Some people couldn't slurp down the tequila syrup fast enough. So easy to make.

  • juicy360 | 07/11/2014

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

  • masseraj | 06/09/2014

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

  • nihmm | 11/05/2013

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

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