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Summer Fruit Salad with Whipped Cream

Rated as 5 out of 5 Stars

"The whipped cream topping can be made 4 hours ahead if chilled and covered. Can substitute Grand Marnier® for Chambord®, or use raspberry extract."
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Ingredients

40 m servings 168 cals
Original recipe yields 8 servings

Directions

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  1. Stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. Bring the mixture to a boil, reduce heat to low, and simmer, stirring frequently, until the sugar dissolves completely, about 8 minutes. Set aside to cool.
  2. Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. Pour the cooled sugar mixture over the fruit and toss gently to coat.
  3. Beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. Fold 1 teaspoon raspberry-flavored liqueur into the whipped cream; spoon over the fruit salad and sprinkle evenly with almonds.

Nutrition Facts


Per Serving: 168 calories; 5.5 g fat; 26.3 g carbohydrates; 1.7 g protein; 14 mg cholesterol; 5 mg sodium. Full nutrition

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Reviews

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The raspberry liqueur is subtle in both the dressing and the whipped topping. I would think some raspberry extract would work well in this if you don't have the Chambord. Didn't have any raspb...