Summer Fruit Salad with Whipped Cream

Summer Fruit Salad with Whipped Cream


"The whipped cream topping can be made 4 hours ahead if chilled and covered. Can substitute Grand Marnier® for Chambord®, or use raspberry extract."
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40 m servings 168 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. Bring the mixture to a boil, reduce heat to low, and simmer, stirring frequently, until the sugar dissolves completely, about 8 minutes. Set aside to cool.
  2. Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. Pour the cooled sugar mixture over the fruit and toss gently to coat.
  3. Beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. Fold 1 teaspoon raspberry-flavored liqueur into the whipped cream; spoon over the fruit salad and sprinkle evenly with almonds.


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The raspberry liqueur is subtle in both the dressing and the whipped topping. I would think some raspberry extract would work well in this if you don't have the Chambord. Didn't have any raspb...

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