4Chop and halve the strawberries, red grapes, green grapes, and peel and dice the kiwi as needed.
5Chop and halve the strawberries, red grapes, green grapes, and peel and dice the kiwi as needed.
6Chop and halve the strawberries, red grapes, green grapes, and peel and dice the kiwi as needed.
7Place all prepped fruit in a large bowl and refrigerate while making the sauce.
8Place all prepped fruit in a large bowl and refrigerate while making the sauce.
9Place all prepped fruit in a large bowl and refrigerate while making the sauce.
10In a small saucepan, combine water, sugar, orange juice, and orange zest.
11In a small saucepan, combine water, sugar, orange juice, and orange zest.
12In a small saucepan, combine water, sugar, orange juice, and orange zest.
13Heat over medium-high heat, stirring until the sugar dissolves.
14Heat over medium-high heat, stirring until the sugar dissolves.
15Heat over medium-high heat, stirring until the sugar dissolves.
16Bring to a gentle simmer, then lower the heat and simmer for 10-15 minutes until slightly thickened.
17Bring to a gentle simmer, then lower the heat and simmer for 10-15 minutes until slightly thickened.
18Bring to a gentle simmer, then lower the heat and simmer for 10-15 minutes until slightly thickened.
19Remove the sauce from heat and stir in the vanilla extract (and a pinch of salt if using).
20Remove the sauce from heat and stir in the vanilla extract (and a pinch of salt if using).
21Remove the sauce from heat and stir in the vanilla extract (and a pinch of salt if using).
22Let the sauce cool for 5-10 minutes, then chill in the fridge.
23Let the sauce cool for 5-10 minutes, then chill in the fridge.
24Let the sauce cool for 5-10 minutes, then chill in the fridge.
25Once the sauce has been chilling for about an hour to an hour and a half, slowly pour the cooled sauce over the chilled fruit, mixing gently to coat evenly.
26Once the sauce has been chilling for about an hour to an hour and a half, slowly pour the cooled sauce over the chilled fruit, mixing gently to coat evenly.
27Once the sauce has been chilling for about an hour to an hour and a half, slowly pour the cooled sauce over the chilled fruit, mixing gently to coat evenly.
28Refrigerate for at least 30 minutes (or another 2 hours or so as per audio) to let the flavors meld.
29Refrigerate for at least 30 minutes (or another 2 hours or so as per audio) to let the flavors meld.
30Refrigerate for at least 30 minutes (or another 2 hours or so as per audio) to let the flavors meld.
Ingredients
2 cups strawberries halved
2 cups strawberries halved
2 cups strawberries halved
1 cup blueberries
1 cup blueberries
1 cup blueberries
1 cup red grapes, halved
1 cup red grapes, halved
1 cup red grapes, halved
1 cup green grapes, halved
1 cup green grapes, halved
1 cup green grapes, halved
0.5 cup kiwi, peeled and diced
0.5 cup kiwi, peeled and diced
0.5 cup kiwi, peeled and diced
1 cup water
1 cup water
1 cup water
0.75 cup granulated sugar
0.75 cup granulated sugar
0.75 cup granulated sugar
1 orange (juice + zest)
1 orange (juice + zest)
1 orange (juice + zest)
1.5 tsp vanilla extract
1.5 tsp vanilla extract
1.5 tsp vanilla extract
2 tsp vanilla extract
2 tsp vanilla extract
2 tsp vanilla extract
1 pinch salt (optional, enhances flavor)
1 pinch salt (optional, enhances flavor)
1 pinch salt (optional, enhances flavor)
Equipment
bowlpotsmall saucepan
Tips
Keep a little extra strawberry and blueberry towards the end because it's the cook's favorite fruit.
While working on the sauce, sit the fruit in the fridge.
Let the sauce chill for an hour to an hour and a half before adding to fruit.
Refrigerate the combined fruit and sauce for at least 30 minutes to let flavors meld.