Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

Serves 8

Celebrate Independence Day with this patriotic-hued, light, yet luscious dessert. Serve it family-style by bringing the fruit and cashew cream to the table in separate bowls. Or dish the fruit into individual bowls, cups or wine glasses and top with the cream.

  • 1 cup raw, unsalted cashew pieces (about 4 1/2 ounces)
  • 2 pitted dates (about 1 1/2 ounces), roughly chopped
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, hulled and halved
  • 11 ounces blueberries
  • 1/4 cup roughly chopped mint
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Put cashews into a large bowl, cover with water and set aside at room temperature to let soak for 4 hours or overnight; drain well. Transfer to a food processor; add dates, vanilla and 1/2 cup plus 2 tablespoons warm water and purée until smooth. In a large serving bowl, toss together strawberries, blueberries and mint. Serve with cashew cream.

Nutritional Info: 
Per Serving:160 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 0mg sodium, 20g carbohydrate (3g dietary fiber, 11g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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