This Fruit Salad recipe is filled with loads of fresh fruit, coated in a light honey-lime dressing. It’s easy, refreshing, delicious, and pairs so well with just about anything. Perfect for summer BBQ’s and potlucks!
Looking for more delicious ways to use fruit? Don’t miss this beautiful Dessert Fruit Pizza or Fruit Bruschetta – both are perfect for summer entertaining!
As much as we absolutely love our Creamy Deli Fruit Salad, it’s so nice to have a simple Fruit Salad in your back pocket – one without cream, yogurt, marshmallows, or nuts. Just gorgeous fresh fruit lightly coated in a sweet, bright dressing. This way the fruit really shines.
We can’t get enough of this one and neither can anyone else, since it’s always devoured whenever we make it!
Fruit Salad Recipe
This fruit salad is eye-popping beautiful with all the vibrant colors of the rainbow. And it tastes just as good as it looks, with a terrific blend of summer favorites. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Strawberries: Choose strawberries that are a beautiful red color, without any dark spots or blemishes, no mold, and fresh green leafy tops.
- Pineapple: Good pineapple should have a bright, healthy green stem and golden exterior, with a sweet aromatic smell at the base, and a firm shell that has a little give when squeezed.
- Blueberries: We love big, plump blueberries if you can find them, but small ones are perfectly fine. They should be firm, not mushy.
- Red grapes: Gently squeeze a couple! Are they firm and tight? Are they intact at the stem? Do they have nice color? Those are all indications of good grapes.
- Kiwi: Ripe kiwis should be solid, but have a decent amount of give when pressed gently. If they’re too firm, they’ll be sour.
- Mandarin oranges: These little gems should feel heavy for their size, without blemishes or soft spots, and have skin that is somewhat loose.
Fruit Salad Dressing
This salad includes a simple dressing comprised of honey, pineapple juice, lime juice and zest, and a pinch of salt. It’s simplicity allows the fruit itself to stand front-and-center, while still lending that extra something. It’s really the icing on the cake. The acidity from the lime juice also helps prevent the fruit from browning too quickly.
Recipe Variations
This salad is extremely versatile using whatever is ripe and in season and depending on your personal tastes, just be sure to use a variety in flavor and color. And take note that some fruit is more finicky (like raspberries – we avoid those since they break down so easily.)
- Bananas: Feel free to add in some ripe bananas (that are perfectly yellow – no green peel and no brown spots.) If you do use bananas, add them in right before serving so they don’t break down and get mushy.
- Mangoes: We love mangoes! They are a great addition or replacement for the Mandarin oranges, if you prefer.
- Apples: Can’t go wrong with apples. Choose a variety that is sweet like Honeycrisp or Pink Lady and avoid Granny Smith, which are sour. You can peel them or not.
Can I Use Frozen Fruit?
Fresh fruit is a must for this salad. Once thawed, frozen fruit is mushy and has a less than desirable texture in this recipe. The good news is, you can use other fruits that are in season, so there are many options and ways to keep the salad different and interesting.
Make Ahead and Storing Leftovers
You can peel and chop the fruits and prepare the dressing up to 1 day in advance, keep them separate and then a few hours before serving, mix everything together. This salad is best after chilling and soaking in the juices for a couple hours.
Acidity from the lime juice does help prevent the fruit from browning too quickly, but fresh fruit has a short lifespan, so it’s best to eat this salad soon after assembly. Store leftovers in an airtight container in the refrigerator and consume within 2 days.
How to Make Fruit Salad
Fruit salad is very easy to make. Here’s a summary:
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the fruit: Peel (if necessary) and chop all the fruits (except blueberries) and add to a large mixing bowl.
- Make the dressing: In a small mixing bowl, whisk together the ingredients for the dressing.
- Combine: Pour dressing over fruit and toss to evenly coat.
Other Summer Salad Recipes We Love
- Creamy Cucumber Salad
- Strawberry Spinach Salad
- Melon Cucumber Salad
- Watermelon Salad
- Mexican Street Corn Salad
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Fresh Fruit Salad
Ingredients
For the Fruit
- 1 pound (4 cups) strawberries , washed, hulled and chopped
- 3/4 pound (3 cups) chopped fresh pineapple
- 12 ounces (1 1/2 cups) blueberries , washed
- 12 ounces (1 1/2 cups) red grapes , washed, halved crosswise
- 3 kiwis , peeled and chopped
- 3 mandarin oranges , peeled and segments separated
For the Dressing
- 3 tablespoons honey
- 1 tablespoon pineapple juice
- 1 tablespoon fresh lime juice
- 2 teaspoons lime zest
- 1/8 teaspoon kosher salt
Instructions
- Place all the fruit in a large mixing bowl.
- In a small bowl, whisk together the ingredients for the dressing.
- Drizzle dressing over the fruit; gently toss to combine and coat.
- Serve right away or chill for later. (If not enjoying immediately, give the salad a gentle mix right before serving to redistribute the accumulated juices at the bottom of the bowl.)
This was PERFECT. Great balance of fruits in taste and color and the simple dressing was the perfect finishing touch. My new go to fruit salad – thank you!