Fruit Salad With Orange Syrup Fruit Salad With Orange Syrup

Author: Canadian Living

Steeping the orange peel in syrup gives a subtle flavour to the fruit salad. We chose the fruit for flavour and for its bright spring colours. Pair this salad with Vanilla Bean Amaretti for a lightened-up, dairy-free Passover Seder dessert.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: April 2012



Using peeler, peel zest in strips from orange; set aside. Halve orange and squeeze juice into glass measure to make 1/3 cup. Set aside.

In small saucepan, bring sugar with water to boil over medium heat, stirring just until dissolved, about 1 minute. Remove from heat. Stir in orange zest; let stand for 10 minutes. Discard zest. Stir in orange juice.

In large bowl, stir together mangoes, kiwifruit, cantaloupe, grapes and pineapple. Toss with orange syrup. Cover and refrigerate for 1 hour before serving. (Make-ahead: Refrigerate for up to 8 hours.)

Nutritional facts Per each of 16 servings: about

  • Fibre 2 g
  • Sodium 5 mg
  • Sugars 20 g
  • Protein 1 g
  • Calories 93.0
  • Total fat trace
  • Potassium 266 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 24 g


  • Iron 2.0
  • Folate 10.0
  • Calcium 2.0
  • Vitamin A 10.0
  • Vitamin C 88.0
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Fruit Salad With Orange Syrup