Fresh Fruit Salad with Orange Bourbon Syrup (Gluten-Free)

Summertime cookouts … all the wonderful memories of childhood balmy days and nights spent with friends and family. I love barbecuing food and planning what else to serve with them. Today I am sharing Fresh Fruit Salad with Orange Bourbon Syrup, my new absolute favorite side dish all year long!!

Playing off the flavors in an Old Fashioned, my cookbook co-author Shannon’s favorite cocktail, this is an adult version of a simple fruit salad, elevating it to a side dish that may become the star of your next cookout!

The bourbon adds caramel notes to the orange syrup that enhances the natural flavors of the fruits. You can use any fruit that is in season. Today I used cantaloupe and honeydew melons, blueberries, and fresh cherries – one look at my fingers and you know that I pitted them by hand!

I know you hear this a lot when looking at recipes on blogs, but this syrup is seriously delicious. It is so good that I was sneaking sips of it when The Artist wasn’t looking, LOL. Yep, it is that good! I am going to pour the leftover syrup over a bowl of vanilla ice cream tomorrow – and I cannot wait!!

When I went to the store to pick up the fruit for the salad, the only oranges our market had were blood oranges – so beautiful. Instead of a lovely light orange syrup, I wound up with a stunning ruby gold color. Both are equally tasty, so you can use whatever oranges are available in your area.

This is one fruit salad that will thrill your adult guests. If you are making this for children, just leave out the bourbon. Because you cook it at a low boil, you have cooked all the alcohol out of the sauce but your children may not appreciate the flavor of the bourbon. The syrup and salad are delicious both ways! 

This salad will go with any summertime meal, but if you are serving a crowd of bourbon lovers, then this is the perfect accompaniment! But don’t limit it to the summer, this Fruit Salad with Orange Bourbon Syrup is good all year long, using whatever fruits are in season. And don’t forget that you can steep dried fruits in hot liquid and include them too.

Today’s recipe is part of our latest edition of Progressive Eats, our virtual version of a progressive dinner party where you can hop from blog to blog to check out all of our recipes. This month’s theme is Summer Cookouts! hosted by Jenni of Online Pastry Chef. You’ll love the recipes we have gathered,  perfect for all your summer outdoor entertaining! Make sure you check out the links below the recipe.

Enjoy!

Did you like this recipe? Let me know in the comments, I love hearing from you!

Key Ingredients for Fruit Salad with Orange Bourbon Syrup:

• Sugar, orange zest and juice, bourbon
• Mixed chopped fruits

 

PRO Tip:

If you want to avoid a lot of knife work, head to the produce section of your grocery store or the salad bar. Both areas are likely to have containers of chopped fruits or as options on the salad bar.

 

What kind of fruit should I use in this salad?

Anything you like that is in-season will work! I like strawberries, melons, blueberries, oranges, grapes, cherries, peaches, etc.

 

PRO Tip:

If you want a stronger bourbon flavor, you can double it to 1/4 cup, just increase the cook time to get it to a thin syrup. It will continue to thicken as it cools.

 

How to make Fruit Salad with Orange Bourbon Syrup:

1. Bring the sugar, water, orange zest and juice, and bourbon to a boil then reduce to a strong simmer and cook down to a light, thin syrup; let cool
2. Cut the fruits into bite-sized cubes and place in a large bowl
3. Drizzle fruit with some of the syrup and toss together; serve with extra sauce to pass

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Zester
• Small saucepan
• Large mixing bowl
• Glass serving dishes

 

Gluten-Free Tips:

If you are serving anyone with Celiac or severe reactions to gluten either leave out the bourbon or use the alternative vodka option. While the distillation process destroys gluten making distilled spirits safe, some producers may use caramel coloring which can contain gluten. If you are in doubt, always take the safer route.

 

 

 

 

This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!

Cookout!

Appetizers

• Loaded Baked Potatoes from The Redhead Baker
• Indian Grilled Corn on the Cob – Street Style Bhutta from Spice Roots

Main Course

• Blue Cheese Bison Burger with Bacon Caramelized Onions from Creative Culinary

Side Dishes

• Fresh Fruit Salad with Orange Bourbon Syrup (Gluten-Free) from The Heritage Cook (you are here)
• Homemade Baked Beans from Food Hunter’s Guide

Desserts

• Blueberry Peach Pandowdy from Pastry Chef Online
• Rustic Berry Turnovers from That Skinny Chick Can Bake
• Rum-Glazed Grilled Bananas from Mother Would Know

 

To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This page may contain affiliate links. This post was first shared in May 2017. The article was updated in 2021.