Fruit Salad with Mimosa Whipped Cream
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. The quantities of fruits below are just estimates - use as much or as little of each kind as you like.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 (estimated)
- 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.
Calories: 193kcal | Carbohydrates: 23.4g | Protein: 2.8g | Fat: 12.2g | Saturated Fat: 6.6g | Cholesterol: 61mg | Sodium: 43mg | Potassium: 331mg | Fiber: 6.3g | Sugar: 14.3g | Calcium: 40mg | Iron: 1.1mg