Ingredients40 m servings 140
- 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 35.7 1.3 0 1 Full nutrition
ReviewsRead all reviews 44
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...
Pineapple works great in place of the bananas. Cut back on sugar too.