You just cannot beat fresh berries in the Spring! This fresh seasonal Mixed Berry Salad is very simple and rustic. It makes a delicious addition if you are doing Breakfast for the family and overnight guests; as a side dish on a Brunch or Lunch Buffet; or Miss Party even serves it as a casual, dessert topped with a dollop of homemade whipped cream (Seasonal Mixed Berry Dessert with Homemade Whipped Cream). This recipe is easy to double if needed, reduce or vary the ratios of berries, if desired. And, just in case you happen to plan a Mad Tea Party anytime soon, this makes a fun dish for the Mad Hatter to bring to the un-birthday celebration – “The Very, Merry Un-berry Salad!”
All fresh berries should be gently washed and patted dry or air-dried. While the berries are drying, prepare a recipe of Lemon-Lime Simple Syrup. Separate 4-5 Tblsp. of the Simple Syrup into a small dish to cool quicker. Once cool, store the balance of the Lemon-Lime Simple Syrup in a clean glass container (labeled) in the refrigerator for up to 6 months.
2 lbs. Strawberries, washed – halved and quartered
2 cups Raspberries (8 oz)
1 cup Blackberries (4 oz)
2 cups Blueberries (8 oz)
1) Gently transfer all berries into a large bowl. Add 4-5 Tablespoons of your cooled Lemon-Lime Simple Syrup. With clean hands, gently fold the berries to mix. Taste for sweetness and adjust if necessary. Transfer the salad to an airtight container and refrigerate. Store for at least 2 hours, and up to 4-5 hours before serving.
Serves 12-14 as a side salad or 10-12 if used as a dessert, depending on serving bowl size.
