There’s nothing I love more than June produce, with loads of fresh berries making their appearance in supermarkets across Switzerland. I’ve always been a big fan of strawberries and blueberries, adding them to my breakfast, fruit salads, desserts and snacks, but was never really fond of raspberries until I decided to give them another chance this year. I was pleasantly surprised; it took me some time to get used to their sourness, but now that I’ve added them to my diet I’ve noticed how beneficial they are to my body. You’ve probably noticed that lately the recipes on Savormania have been more geared towards healthy yet delicious cooking (despite the occasional mushroom lasagna and chocolate cake), and although I love to indulge and give in to my cravings, I usually like to eat light when the sun is shining and it’s so hot outside. This red berry fruit salad was the result of my cravings for something sweet yet healthy for an after-dinner dessert we enjoyed on the balcony. And I wouldn’t have had it any other way.
By now, you’re all familiar with my sweet tooth that sends me off in a panic frenzy when I don’t satisfy my cravings. However this doesn’t mean that all I do is eat cake; I wouldn’t fit into my office chair if that was the case. Fruits also contain sugar in the form of fructose, which, unless consumed in insane amounts, is good for our bodies. Coupled with the fact that fruits are full of fiber, water, antioxidants and essential vitamins, there’s truly no healthier way to crush a craving for sweets than with a juicy fruit.
Last weekend it was so hot that I decided to put my big batch of strawberries and raspberries to good use by combining them in an exotic fruit salad. I had a couple of passion fruits that looked like they would die in a couple of days if I didn’t use them straight away, so I decided to slice them, scoop out their seeds and pulp and press them all through a sieve to collect only their sweet-and-sour juices. I mixed the passion fruit juice with some of the seeds, the juice of a lime, and a tablespoonful of brown sugar — just because I couldn’t resist it — and let the berries marinate in the dressing for 2 hours in the fridge prior to serving.
The verdict…we loved it. Absolutely loved it. So much so that we were practically licking our individual bowls of fruit salad until the last drop just to not miss out on one more sip of incredible goodness. I couldn’t wait to share with you the recipe that I gave you a sneak preview of it on Instagram last Sunday. Without further ado, here it is below, and I hope you’ll enjoy it as much as we did. P.S: Sipping the remaining juice straight from the bowl is entirely acceptable!
- 500g strawberries, sliced in half
- 500g raspberries
- 3 to 4 passion fruits (depending on how strong you like the flavor)
- 1 lime, juiced
- 1 ½ tablespoons brown sugar
- Combine the sliced strawberries and raspberries in a large bowl.
- Place a sieve above the bowl. Slice the passion fruits in half and scoop out the pulp and seeds and place in the sieve. Press the seeds and pulp with the back of a spoon against the sieve, allowing all the juice to fall on the berries. Add 4 teaspoons of the seeds to the berries and mix to combine.
- Add the lime juice and brown sugar and mix to combine.
- Let marinate in the fridge for 1-2 hours, covered, before serving.
How did your red berry fruit salad with passion fruit dressing come out? Share photos of your recipe on Instagram with the hashtag #savormania