Dark Chocolate Raspberry Fruit Salad

Fresh, juicy fruit meets a silky, sweet-tart glaze made with The Olive Leaf Dark Chocolate Balsamic and Raspberry White Balsamic. You get chocolate-covered-berry vibes—without melting a single chocolate chip. Perfect for cookouts, brunch, or an easy weeknight treat.

Ingredients (4–6 servings)

• 2 cups fresh strawberries, hulled & halved
• 1½ cups pineapple chunks
• 2 ripe peaches, chopped
• 1 cup fresh blueberries
• 1–2 Tbsp The Olive Leaf Dark Chocolate Balsamic
• 1–2 Tbsp The Olive Leaf Raspberry White Balsamic
• Pinch of sea salt (optional, for balance)
• Chopped fresh mint or basil, for garnish

Add-ins: sliced bananas or halved grapes are great here, too.

Directions

1. Prep the fruit. Add strawberries, pineapple, peaches, and blueberries to a large bowl.
2. Glaze. Drizzle equal parts Dark Chocolate Balsamic and Raspberry White Balsamic (start with 1 Tbsp each). Sprinkle a tiny pinch of sea salt if using.
3. Toss & rest. Gently fold to coat. Let stand 5–10 minutes so the flavors marry.
4. Finish. Top with chopped mint or basil and serve chilled.

Tips & Swaps

• Sweeter or tangier: Add up to 1 more Tbsp of either balsamic to taste.
• Make-ahead: Cut sturdier fruit (pineapple/peaches) up to 6 hours early; add berries and balsamic right before serving.
• Serve it with: vanilla Greek yogurt, whipped cream, ice cream, waffles, or angel food cake.
• Crunch factor: sprinkle with toasted almonds, pistachios, or granola at the table.
• Citrus pop: add ½ tsp orange or lemon zest to the bowl.