Fresh Fruit Salad
A bright, juicy fruit salad with a light citrus-honey dressing. It is simple enough for breakfast and pretty enough for a picnic, brunch, or dessert table.
Total
25 min
Servings
6 to 8 servings
Level
Easy
Fruit salad is at its best when the fruit tastes fresh, ripe, and lightly dressed. This version uses a mix of berries, melon, grapes, kiwi, and oranges, so every bite has a good balance of sweet, tart, crisp, and juicy.
The dressing is just orange juice, lime juice, honey, and a little zest. It adds shine and flavor without making the salad syrupy. If your fruit is already very sweet, you can use less honey.
This is a flexible recipe. Use the fruit you have, avoid anything that is overripe or mushy, and cut the pieces into similar sizes so the salad is easy to serve and eat.
01What you'll need
Ingredients
13 items · 6 to 8 servings
- 2 cups hulled and halved strawberries
- 1 1/2 cups blueberries
- 1 1/2 cups seedless grapes, halved if large
- 2 cups cantaloupe or honeydew melon, cut into bite-size cubes
- 3 kiwi, peeled and sliced into half-moons
- 2 oranges, peeled and cut into bite-size pieces, or 1 cup mandarin orange segments
- 1 banana, sliced, optional and best added just before serving
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 to 2 tablespoons honey or maple syrup, to taste
- 1 teaspoon finely grated orange or lime zest
- 1 tablespoon chopped fresh mint, optional
- Pinch of salt
02How to make it
Step-by-step
1. Wash and dry the fruit
Rinse the berries, grapes, and any fruit with edible skin under cool water. Dry them well with a clean towel or paper towels. Extra water can make the salad taste flat and can thin the dressing.
2. Cut everything evenly
Hull the strawberries, which means removing the green tops, then halve or quarter them. Cut the melon, kiwi, and oranges into bite-size pieces. Try to keep the pieces similar in size so each spoonful feels balanced.
3. Make the dressing
In a small bowl, whisk together the orange juice, lime juice, honey or maple syrup, citrus zest, and a pinch of salt. Whisk means to stir quickly with a fork or whisk until the honey blends into the juice.
4. Combine the sturdy fruit
Add the strawberries, blueberries, grapes, melon, kiwi, and oranges to a large serving bowl. Use a bowl with extra room so you can toss the fruit without crushing it.
5. Add the dressing
Pour the dressing over the fruit. Use a large spoon or silicone spatula to gently fold the fruit together. Folding means lifting from the bottom and turning the fruit over carefully, instead of stirring hard.
6. Taste and adjust
Taste a piece of fruit. Add a little more lime juice if the salad tastes too sweet, or a little more honey if the fruit is tart. Add the mint now if you are using it.
7. Add banana last
If using banana, slice it and fold it in right before serving. Banana browns and softens quickly, so it is better added at the end.
8. Chill briefly and serve
Serve right away, or chill for 20 to 30 minutes. A short chill makes the salad refreshing, but a long rest can make some fruits release too much juice.
03From our kitchen
Cook's tips
- Make-ahead: You can wash and cut most of the fruit up to 1 day ahead. Keep it covered in the refrigerator. Add the dressing, banana, and mint close to serving time for the freshest texture.
- Storage: Store leftover fruit salad in an airtight container in the refrigerator for up to 2 days. It will get juicier as it sits, so stir gently before serving.
- Good swaps: Use pineapple, mango, peaches, nectarines, raspberries, blackberries, apples, or pears. Choose a mix of colors and textures for the nicest bowl.
- Fruit to add carefully: Watermelon is delicious but very juicy, so add it shortly before serving. Apples and pears can brown, so toss them with a little lime juice first.
- Skip the honey: Use maple syrup or agave for a vegan version. You can also leave out the sweetener if the fruit is ripe and sweet.
- Avoid mushy salad: Do not use overripe berries or very soft melon. Dry the fruit well after washing, and toss gently.
Cook's note
For a party, choose fruit that holds up well, such as grapes, berries, melon, citrus, and pineapple. Softer fruits like banana, peach, and raspberries are lovely, but they are best added just before serving.
04Frequently asked
Questions & answers
Can I make fruit salad the night before?
Yes, but for the best texture, prep the fruit the night before and add the dressing the day you serve it. Wait to add banana, mint, apples, pears, or very soft berries until close to serving time.
How do I keep fruit salad from getting watery?
Dry the fruit well after washing, avoid overripe fruit, and do not overdress it. Melon, citrus, and berries naturally release juice, so some liquid in the bottom of the bowl is normal.
What fruits should I avoid in fruit salad?
Avoid fruit that is mushy, bruised, or past its prime. Bananas, apples, and pears are fine, but they brown quickly. Add them at the end and use a little citrus juice to slow browning.
Can I use frozen fruit?
Frozen fruit is not ideal for classic fruit salad because it softens and releases a lot of liquid as it thaws. If you use it, serve the salad partly frozen or use the thawed fruit as a topping for yogurt instead.
What can I serve with fruit salad?
Serve it with brunch dishes, grilled chicken, sandwiches, yogurt, pancakes, or pound cake. It also works as a light dessert with whipped cream or a spoonful of vanilla yogurt.
05Keep cooking
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