Strawberry Blueberry Salad Recipe

Directions

Slice blueberries and place in a large bowl. Mash blueberries with 2-1/2 cups milk, 3/4 cup white sugar and 2 tablespoons lemon juice in large bowl until smooth; pour over blueberries. Chill 1 piece of blueberries into a large bowl. Stir blueberry preserves into blueberry mixture; finely chop. Refrigerate blueberry mixture for 2 days. Shred remaining blueberries, reserving juice. Cover blueberry set with slices of sliced grapes. Secure with toothpicks. Cover to keep warm. Refrigerate 3 days.

Heat oven to 375 degrees F. Bake pie crust for 30 minutes, or until bubbly and crust is golden brown. Cool on wire rack. Cover pie and refrigerate 2 hours.

Beat blueberry preserves in large bowl with lemon juice and 1 teaspoon vanilla. Beat strawberries into blueberry mixture; reserve 1/3 cup juice for garnish. Spoon blueberry mixture into pie crust. Garnish with desired amount of strawberries. Top with sliced grapes, almonds and walnuts. Frost with blueberry preserves (if desired). Cover and refrigerate for at least 4 hours.

To make blueberry preserves: In medium saucepan, combine blueberry preserves, lemon juice and lemon extract. Cook over medium heat until mixture is thickened, about 4 minutes. Remove from heat. Whisk blueberry preserves into lemon juice and lemon juice mixture. Heat from medium heat to medium, stirring constantly. Allow fruit to cool.

To make lemon butter: In a small bowl, mix 1 cup butter or margarine with 1/2 cup water. Stir into lemon mixture until fully combined. Stir in blueberry preserves and lemon preserves. Spread over pie. Refrigerate 2 hours or overnight to allow flavors to blend. Top each pie with sliced grapes, almonds and walnuts.