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Fruit Salad

By Nigella Lawson

Updated May 29, 2024

Fruit Salad
Jonathan Player for The New York Times
Total Time
10 minutes
Rating
4(299)
Comments
Read comments

Orange-fleshed fruits, blueberries and pomegranate are all known to be supercharged with antioxidants, which scientists and dietitians say are good for us. Well, they might or might not be right, but any way you mix it, a salad of fresh mango, blueberries and pomegranate seeds, squirted with a little fresh lime juice, makes you feel good. I know all the vitamins are most present when the salad is freshly made, but I like to have a container of this ready in the fridge. It tastes so juicily wonderful and looks so beautiful that you would never know there was any reason to eat it save for the pleasure alone.

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Ingredients

Yield:1 to 2 servings
  • 1ripe mango
  • 1cup blueberries
  • ½cup pomegranate seeds
  • 2teaspoons lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

180 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 36 grams sugars; 3 grams protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut through mango skin as if to cut mango in two, but do not cut through fruit. Peel off skin of one side.

  2. Step 2

    Cut through fruit in a crosshatch pattern, then slice down against stone so cubes of mango fall into a bowl. Repeat with other half.

  3. Step 3

    Add blueberries and pomegranate seeds to bowl, and sprinkle with lime juice. Toss well and serve.

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Ratings

4 out of 5
299 user ratings
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Comments

Juliet Jones

In which season are we supposed to make this? Right now (midsummer) there are no pomegranates. And when pomegranates are in season, in winter, mangos are not. Or am I wrong about this?

Bill Strong

This is an old family recipe except: we add 2TBSP of honey, 1tsp of celery seed, and whatever fruits are in season and not mushy, sometimes a sprinkling of cinnamon or nutmeg. Thanksgiving 2016 included mango, pineapple, sweet cherries, bananas, blueberries, pomegranate, blackberries, raspberries, and grapefruit. We add kiwi, peaches in season instead of mango, strawberries, grapes, apples, pears (firm only, Bartletts too mushy) and others. Great for breakfast.

Jo Gibbs

True, but you can get frozen pomegranate seeds OR freeze your own when they are in season - which I do and one p. goes a long way!

Ace86

Loved this! Was definitely an elevated and elegant fruit salad that was kid-friendly.

Rebecca

Some mangos come into season in the US winter, so this is doable. I just made it basically as described except that my mango was about a day from ripeness (so not fully sweet yet, though very flavorful), so I added about 2 tsp of honey to compensate. Very good.

mariah mackay

One mango, very ripe, cut in cubes One Granny Smith Apple, cut in cubes I/2 cup currants 1 cup blueberries Juice of 1 lime 1/4 teaspoon grated ginger root Mix together Cover and refrigerate.

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