Easy Fruit Salad is the PERFECT dessert, with a combo of berries, citrus fruit, kiwi, and grapes in a sweet sauce made from juice and honey and topped with fresh mint leaves.
EASY FRUIT SALAD
Easy Fruit Salad is one of my go-to recipes because it’s quick and easy to throw together, and a great way to get a serving of fresh fruit. I like to make this salad with pineapple, berries, kiwi, and grapes, but you can use any fruit you’d like. This salad takes a total time of 10 minutes to throw together, but I like to refrigerate it for at least two hours to let the flavors come together and get cold.
WHAT IS THE BEST DRESSING FOR A FRUIT SALAD?
I serve this fruit salad recipe for dessert or as a side dish for brunch because the sweet citrus-honey sauce on top always gets rave reviews. The sauce is orange juice with lemon and honey, but you can also use pineapple juice or lime if that’s what you have. It’s light and sweet, but doesn’t overpower the salad itself.
You can also top this salad with a simple syrup simmered with mint leaves and lime juice, or try mixing yogurt or sour cream with lemon juice and honey for a creamy dressing. I like to use regular yogurt instead of Greek yogurt because it’s thinner and will coat the fruit better. You can also try a creamy lemon flavor with poppy seeds.
HOW LONG WILL FRUIT SALAD KEEP IN THE REFRIGERATOR?
Fruit salad will last in the refrigerator for 3-4 days, when sealed tightly with plastic wrap.
I don’t recommend freezing fruit salad because the fruit will be soft when defrosted and the salad won’t seem as fresh. If you have leftover fruit salad and want to freeze it, you can store it in plastic bags and use it for other recipes like smoothies or fruit syrups later.
HOW DO YOU KEEP FRUIT FROM TURNING BROWN IN A FRUIT SALAD?
This fruit salad recipe will stay fresh when covered and kept refrigerated, and typically won’t turn brown or oxidize.
If you add other fruit like bananas or apples to the salad, they may oxidize and turn brown once they’re cut up. You can keep everything looking fresh with a splash of lemon juice mixed with those fruits before you add them to the salad. The acid from the orange juice in the sauce will help, but the lemon juice is a little extra insurance.
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MORE FRUITY DESSERTS
- Easy Strawberry Topping
- Blueberry Lemon Bread
- Lemon Curd
- Chocolate Covered Strawberries
- Brown Sugar Grilled Pineapple
TIPS FOR MAKING FRUIT SALAD
- Part of fruit salad is the flavor, and the other part is the presentation. Try to choose fruits that have contrasting colors, so the fruit in your dish doesn’t look too similar.
- Chop the fruit to roughly the same size, which makes the salad visually look better.
- Plan your fruit according to the season, so you can get the freshest, juiciest fruit possible for this salad.
- Try fresh herbs like basil, lemongrass, lavender, or mint to add more interesting flavors to your fruit salad.
- This fruit salad dressing calls for honey, but you can also try maple syrup, brown sugar, regular sugar, or stevia. Or add flavor to this fruit salad recipe with a dash of cinnamon.
- Cook your sauce for a total time of 3-4 minutes, and not longer. The longer you boil the fruit juice, the more syrup-like it will become.
- If you want to add banana to this fruit salad recipe, add it just before serving so it doesn’t have a chance to get mushy.
- Top this fruit salad with my easy whipped cream or homemade cool whip, or mix with homemade marshmallows (or mini marshmallows) for a sweet combination!
- 1/2 cup orange juice
- 1 teaspoon grated orange zest
- 1/4 cup lemon juice
- 1 teaspoon grated lemon zest
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 3 cups strawberries cut in halves
- 4 tangerines separated into sections
- 3 cups pineapple chunks
- 3 kiwi peeled and sliced
- 2 cups blueberries
- 2 cups red grapes
- mint optional
- Add the orange juice, orange zest, lemon juice, lemon zest, and honey to a saucepan and bring to a boil on medium heat, whisking for 3-4 minutes then turn off, add in the vanilla and let cool completely.
- Add the fruit to a large bowl and toss carefully with the sauce and refrigerate for at least two hours (you can also toss each fruit individually and line up the fruits in rainbow order then garnish the fruit salad with mint).