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Ultimate Fruit Salad

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This delicious fruit salad pairs fresh pineapple, blueberries and cranberries! A great topping on fish, chicken or pork or served as a dip with chips.

 1 cup fresh pineapple, diced
 ½ cup fresh blueberries, halved
 ½ cup fresh cranberries
 1 tsp fresh ginger, grated
 1 lime, zest and juice
 ¼ cup agave nectar
 10 fresh mint leaves, chiffonade
 ½ tsp chili oil, to taste
1

Boil fresh cranberries in water for 30 minutes, drain.

2

Wash and dice remaining fruit.

3

Chiffonade fresh mint leaves.

4

Mix all ingredients in a bowl.

5

Refrigerate for 1 hour prior to serving.

6

Serve over fish, chicken, pork or with chips.

7

Store for 2-3 days in fridge, as needed.

Recipe developed and shared by Chef Dane Lee with Chef Dane Catering.

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients

 1 cup fresh pineapple, diced
 ½ cup fresh blueberries, halved
 ½ cup fresh cranberries
 1 tsp fresh ginger, grated
 1 lime, zest and juice
 ¼ cup agave nectar
 10 fresh mint leaves, chiffonade
 ½ tsp chili oil, to taste

Directions

1

Boil fresh cranberries in water for 30 minutes, drain.

2

Wash and dice remaining fruit.

3

Chiffonade fresh mint leaves.

4

Mix all ingredients in a bowl.

5

Refrigerate for 1 hour prior to serving.

6

Serve over fish, chicken, pork or with chips.

7

Store for 2-3 days in fridge, as needed.

Ultimate Fruit Salad