Ingredients40 m servings 140 cals
- Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.
- Cook's Note:
- Red raspberries can be substituted for the strawberries. The lemon juice acts as a preservative so that the bananas don't turn brown.
Per Serving: 140 calories; 0.5 g fat; 35.7 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition
ReviewsRead all reviews 33
Simple, delicious, and with the July 4th holiday just around the corner this would be a great pound cake or short cake topper, not to mention vanilla ice cream! I cut the recipe in half and use...
We all enjoyed this fruit salad very much. I didn't add much sugar, just a couple tablespoons over the strawberries after I'd cut them, then I folded in the blueberries and bananas. At the last,...
Beautiful, delicious and seasonally appropriate since strawberries and blueberries are plentiful and reasonably priced now. I liked the addition of the bananas, which provided a creamy contrast ...
This went over very well at our holiday party tonight. We had another family over, and the fruit was a hit with adults and kids alike. My husband is not wild about blueberries, but even liked ...
Quick, easy and delicious. Did not add sugar because I thought the fruit was sweet enough. Will definitely use this recipe again.
Delicious! Very fast and easy recipe! Great for any summer get-together and the fact that it looks patriotic is just another plus.
This was a very simple, festive, and tasty salad to make! Instead of sugar, I used about 3-5 tablespoons of honey, and mixed with equal parts lemon and lime juice. The honey created lots of "jui...