Sangria Fruit Salad Recipe


Nutrition

Cal/Serving: 305
Daily Value: 15%
Servings: 4

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs
Fat0g1%
Saturated0g0%
Carbs32g11%
Fiber4g14%
Sugars25g0%
Protein1g2%
Sodium6mg0%
Calcium41mg4%
Magnesium29mg7%
Potassium378mg11%
Iron1mg5%
Zinc0mg2%
Vitamin A138IU3%
Vitamin C66mg109%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg5%
Niacin (B3)1mg3%
Vitamin B60mg6%
Folic Acid (B9)32µg8%
Vitamin E0mg2%
Vitamin K3µg4%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Sangria Fruit Salad Recipe
Maryse Chevriere

Who doesn't love eating all that delicious wine-soaked fruit at the bottom of a glass of Sangria? This fruit salad takes the concept and turns it into a sweet, boozy summertime dessert. (Plus you get a cocktail out of it too!)

Click here to see 8 Fresh Fruit Salads. 

5
Ratings2

INGREDIENTS

  • ¼ cup superfine sugar
  • ¾ cup Grand Marnier
  • 2 cups rosé
  • 2 cups red wine (try an inexpensive Rioja)
  • 1 Granny Smith apple, cored and thinly sliced
  • 1 ½-2 cups strawberries, tops removed and halved
  • 1 orange, thinly sliced
  • Whipped cream, for topping (optional)
  • Fresh mint, for garnish (optional)

DIRECTIONS

In a large mixing bowl or pitcher, combine the sugar, Grand Marnier, and both wines. Stir until the sugar has been fully integrated. Next, add in all of the sliced fruit, making sure that all the pieces are submerged or coated in the liquid. Cover with plastic wrap and refrigerate overnight.

To serve, use a slotted spoon to remove the Sangria-soaked fruit and arrange on a plate or in a bowl. Top if you want, with a dollop of whipped cream (mascarpone would work equally well) and a sprig of fresh mint.

Recipe Details

Servings: 4

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