Sangria Fruit Salad Recipe

The latest in our Cool Summer Salads series finds a worthwhile use for those bottles of leftover red wine you've been hoarding

Welcome to another Monday, weekend warriors. If, like me, you've got a collection of half-empty red-wine bottles from the last couple of Saturdays scattered throughout your refrigerator, we've finally got something for you to do with them. Ask any sangria lover, and they'll tell you: the boozy fruit left at the bottom of the glass is sometimes better than the drink itself. So Lonny contributor Ashton Keefe, the chef, cookbook author, and Today-show stylist, whipped up this fun sangria fruit salad to help you savor that bottom-of-the-glass feeling—and save those wines from a cruel kitchen-sink fate. Made with fresh berries, peaches and plums, and a healthy serving of your favorite red, it's the perfect no-fuss brunch side, dessert, or ease-you-into-Monday-night treat. Cheers!

Sangria Fruit Salad
Serves 6

- 6 cups assorted stone fruit (peaches, plums, apricots), cut into wedges
- 2 cups berries, sliced in half as needed
- 1 cup heirloom tomatoes, cut into wedges
- ¼ cup sugar
- ½ bottle red wine, such as lambrusco or pinot noir
- 1 bunch mint, leaves picked

Toss fruit in a large bowl with sugar and wine; allow the mixture to sit and macerate, at least 30 minutes and up to overnight. Before serving, garnish with mint leaves.

I'm the former Deputy Editor at Lonny.
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