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Merry Berry Salad

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November 24, 2025

Grab a Spoon, It’s Merry Berry Salad Time

I swear this Merry Berry Salad is the only thing that can get my nephew to pause his video games. It’s just got that, I dunno, “zing” factor. First time I made it, the kitchen looked like a crime scene (seriously, blueberries everywhere), but it turned into a tradition that pops up at any brunch or just a random Tuesday when berries are on sale. And you know what — my dog once snatched a rogue strawberry; good taste runs in the family, I suppose!

Why You’ll Love This

I whip this up whenever I want something brighter than the usual lettuce-on-a-plate salad. My family practically inhales it — even the ones who consider fruit “dessert,” not salad (which always makes me laugh). I’ve tossed this together on hot summer days, or in winter when I find some okay-looking berries at the shop (not quite as sweet, but does the trick). And, y’know, the colors alone make it look like you tried even if you just cobbled it together while your kettle boils.

Stuff You’ll Need (But No Need to Stress)

1 punnet (about 150g) fresh strawberries, hulled and halved — or quartered if they’re the massive kind. Honestly, if you’re out of strawberries, just toss in more raspberries; I won’t tell anyone.
A handful of blueberries — round about 100g, but who’s counting? Sometimes I use frozen ones if the fresh look sad, just thaw them first (they get a bit mushy but hey, it’s all good).
1 small punnet raspberries (maybe around 80-100g?). My grandmother always insisted on local ones, but honestly, any will do unless you want to get fancy.
1/2 cup blackberries — I don’t always find these, so sometimes I just double up on blueberries.
2 tablespoons freshly squeezed orange juice, or the stuff from the carton, or even apple juice in a pinch.
Zest of half a lemon — if you skip it, it’s not the end of the world, but trust me, it adds a pop.
1 teaspoon honey or maple syrup, for a bit of extra sweetness if needed (if the berries are perfect, you might not even need it).
Optional: A small handful of fresh mint leaves, roughly chopped — my aunt says this makes it “posh.”

Let’s Slap This Together

Wash your berries! Not to sound bossy, but give them a good rinse — you know, even if the pack says “pre-washed.” I sort of pat them dry, unless I’m in a rush (sometimes I just throw them into the bowl soggy, and honestly, nobody’s ever complained).
Hull and slice the strawberries. If you get distracted here and start snacking, that’s perfectly normal (happens every single time).
Combine all your berries in a large-ish bowl. It might look a bit squashed at first — that’s fine, they’ll settle.
Drizzle over the orange juice and sprinkle the lemon zest, then add the honey or syrup (if you’re using it). Give it a gentle toss — the key is not to smash the berries too much. Unless you prefer a bit of juicy chaos, in which case, go for it.
This is where I usually sneak a taste. Adjust sweetness if you want. Mint goes in last, if you’re feeling fancy or just found some in the fridge you forgot about.
Let it chill in the fridge for at least 15 minutes if you’ve got time (I swear it tastes better when the flavors have had a little mingle). But if you’re starving, just eat it now.

Bits I Wish I Knew Sooner

If you mix the salad too hard, raspberries will turn to mush — still tasty, a bit less photogenic though.
Leftover salad makes a weird but satisfying topping on porridge the next morning. Discovered this accidentally when I ran out of yogurt — highly recommend.
Some folks like to squeeze half a lime instead of lemon, but honestly, it made mine a bit too tart. Maybe it’s just me.

Variations I’ve Fiddled With

Once, I tossed in toasted almonds for crunch. It was surprisingly nice, though my dad insisted it “ruined the whole vibe.” You decide!
If you’ve got kiwi or mango, dice ’em up and add — it’s not traditional, but makes things more tropical.
Tried adding a dash of balsamic once (like they do in swanky places); honestly? Wouldn’t bother again, but maybe you’d like it.
Some mates throw in pomegranate seeds for extra pop and crunch — I forget every single time, but they tell me it’s brilliant.

What if You Don’t Have a Fancy Tool?

I always use my big mixing bowl for this, but a salad spinner actually works a treat to get berries dry in a hurry. Don’t have one? Just blot ’em on kitchen paper, or, in a pinch, shake ‘em gently in a colander and hope for the best. As for zesting the lemon — a box grater does the trick (or skip it, no biggie).

Stashing Leftovers (or Not)

Cram leftovers into a lidded tub and keep it in the fridge. It’ll probably be ok for a day, maybe two (though honestly, in my house it never lasts more than a day!). If it gets a bit weepy, just give it a stir — it’s fine.

How We Like to Serve It

We usually plonk the bowl in the middle of the table and let everyone help themselves — family style. Sometimes I spoon it over plain Greek yogurt with a dusting of crushed biscuits for a trifle-ish vibe. Oh, and at Christmas, we spoon this onto pancakes — festive and proper indulgent.

Stuff I Learned the Hard Way—My “Pro” Tips

I once tried to rush the chilling step — the flavor just wasn’t the same; needs a bit of marinating time, trust me.
If you add the mint too early, it goes a bit limp and sad-looking. These days, I just throw it in right before serving. Lesson learned.
Forgot the honey once and honestly, it tasted more “healthy” than I’d prefer. Little bit of sugar goes a long way.

FAQ from Friends & Family (And Me)

Do I have to use all four berries?
Nope! Half the time I’m stuck with just two. Go with what you’ve got, honestly – it’s more an attitude than a rule.

Can I take this to a picnic?
Absolutely. But, pro tip: transport the juice/honey separately and toss at the last second so it doesn’t get mushy.

What goes best alongside this salad?
I love it with crusty bread, or as a topper for coconut rice pudding. Ooh, or next to these pancakes. Also great next to this brunch casserole (trust me, it’s the definition of “crowd-pleaser”).

Frozen vs fresh berries?
Fresh is best, but honestly — use frozen if that’s what you’ve got (just drain off any extra juice). Actually, sometimes I use a mix. No drama!

Side note: If your berries are a tad plain, there’s some good advice over at Bon Appetit for jazzing them up — learned a trick or two there myself.

And anyway, if all else fails, just call it “Rustic Merry Berry Salad” and nobody will blink. I think that’s the sort of thing even proper chefs do. Hey, if you give this a try and come up with other fun add-ins, let me know — I’m always up for a spin on an old favorite.