Fruit salad with mimosa whipped cream is a fancy pants but simple twist on a classic breakfast or brunch dish. Great for Mother’s Day or other spring or summertime entertaining.
Today we’re talking EASY. Easy! But absolutely delicious. A fruit salad recipe that’s perfectly fitting for Mother’s Day (or any other spring or summer event) with an amped up whipped cream situation. Mimosa whipped cream! I realize this is a lot of exclamation points for a simple breakfast or brunch staple like fruit salad, but enjoying a medley of fresh fruit with a dollop of whipped cream flavored like a favorite brunch cocktail is cause for celebration. 🎉
Regardless of what it is you’re actually celebrating, this fruit salad with mimosa whipped cream fits the bill. If we’re keeping it real, the week I made this recipe I was celebrating the fact that we finally finished watching Mad Men on Netflix. And we went all this time without inadvertently coming across a spoiler! A minor miracle that is given Facebook, chatty coworkers around the proverbial water cooler, and uhhh the Internet in general. True to the empath I am, I cried a lot. ‘B-b-b-but he told her he loved herrrrr…’. Brian puts up with a lot when we watch TV together. Extra mimosa whipped cream for him!
There are many ways to do fruit salad (and you can certainly use your own preferred way here), but I used roughly equal parts strawberries, blueberries, raspberries, blackberries, and kiwi here. Kiwi is one of those fruits that instantly make me feel fancy. I love kiwi, but never ever think to buy it…so I rarely eat it. What is up with that? Effective immediately I’m adding kiwi to my grocery list.
Aaaand the whipped cream. I added a quarter cup of my champagne orange curd to one cup of heavy whipping cream and let my stand mixer do its thing. The result is a bowl of perfectly fluffy whipped cream with just the right amount of citrusy mimosa flavor. The beauty of this simple but fancy whipped cream is that you can sub in store-bought curd if you’re in a time crunch – lemon, lime, etc. But I will say that a jar of champagne orange curd is a fun addition to your home brunch scene, and especially so for daytime entertaining. It’s great on bread and breakfast-y baked goods, and now it’s doing double duty by giving us mimosa whipped cream.
- 12 oz strawberries, tops removed and sliced
- 6 oz blueberries
- 6 oz raspberries
- 6 oz blackberries
- 3 kiwis, peeled, sliced, and cut into quarters
- 1 cup heavy whipping cream
- 1/4 cup champagne orange curd, or your preferred citrus curd
Prepare all fruit: wash, pat dry, and slice kiwis and strawberries.
Add all fruit to a bowl and stir so that fruit is evenly mixed.
Add heavy whipping cream and curd to a mixing bowl (or the bowl of a stand mixer). Mix on high speed until the cream thickens and stiff peaks form. Serve alongside the fruit salad.
The quantities of fruit above are just estimates - add as much or as little as you like of each variety. Can easily be doubled (or tripled) if you're serving a big crowd.
You may have extra whipped cream, depending on your crowd or how much fruit salad you make. Since whipped cream doesn't stay for long in the fridge, you can always make a half-batch of whipped cream using 1/2 cup heavy whipping cream and 1/8 cup curd.
This video from Martha Stewart helped me peel the kiwi in a snap!
Nutritional info is a generous estimate for six servings using up all of the whipped cream.