Bright, juicy and refreshingly tangy, this strawberry, blueberry and raspberry fruit salad gets a zingy lift from fresh lemon juice and a sprinkle of sugar – the perfect grab-and-go picnic pud in a jar.
Ingredients
Method
- Cut the strawberries into eighths and place in a bowl with the whole blueberries and raspberries.
- Squeeze in the lemon juice and sprinkle in the sugar. Mix until the lemon juice turns the colour of the fruit.
- Transfer into individual glass jars or yoghurt pots.
This recipe was originally published under the title Picnic Perfect in Issue 49. You can get this issue here to enjoy more mindful inspiration.
