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 in the form of 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. 🎉
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.
Now for the whipped cream. Add a quarter cup of champagne orange curd to one cup of heavy whipping cream and let your 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 yet fancy whipped cream is that you can sub in store-bought curd if you’re in a time crunch. Lemon, orange, or lime will all work well here and match up nicely with an assorted fruit salad. So there’s a big time-saving tip.
I will say, though, 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.
Two springtime fruit favorites (well, one’s a vegetable) combine in this crowd-pleaser, cherry rhubarb crisp. Sweet cherries sneak into strawberry’s typical spot for a fun twist on a fruit crisp. And clearly I’m biased, but served warm with a scoop of vanilla ice cream on top? Perfection.
Fruit Salad with 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.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.