Saturday, May 25, 2013

Strawberry-Apricot Fruit Salad with Mimosa Dressing

This recipe came about by accident. At a weekend brunch, I was eating some fresh sliced strawberries and apricots and drinking a Mimosa. I dipped the fruit into the Mimosa and this recipe idea was born. I realized that a Mimosa would make a fine dressing for a spring fruit salad.

Upon further experimentation, I discovered that marinating the fruit in the orange juice for a while before adding the champagne infuses the fruit with a bit of the orange flavor, which was nice.

This is an adult fruit salad, because of the champagne. There is also no added sweetener, allowing the natural sweetness and slight tartness of the fruit to shine through. However, you can add a bit of sugar or honey if you wish.


1 pound fresh strawberries, sliced
4 or 5 fresh apricots, pitted and sliced
1 or 2 kiwi fruit, peeled and sliced (optional)
1/4 cup orange juice
1/4 cup champagne or sparkling white wine

Combine the cut-up strawberries and apricots in a large bowl, along with the kiwi, if using.

Pour the orange juice over the fruit, and toss gently. Refrigerate for at least one hour, tossing occasionally.

Just before serving, pour the champagne over the fruit mixture. Toss gently and serve.

-- 4 servings


  1. There's something about fruit and champagne that makes me feel all warm and fuzzy all over.. This fruit salad sounds lovely Mary.

  2. Mary, just letting you know that you are in my Featured Food Blog sidebar for June on Carole's Chatter. Have a great week.

  3. I never heard of any good coming out of a minosa until now... brillant. Thanks for sharing this with us on foodie friday.