In a starring or supportive role, you can’t go wrong serving this naturally sweet and wonderfully fresh Fruit Salad with any meal.
What’s your go-to mix for fruit salad? Some folks take a “keep it in the family” approach, like all citrus or all berries or only fruits that are in season; others like a mish-mash, otherwise known as “whatever fruits are in the fridge” type of thing. I think these are all great options but my favorite fruit salad is this recipe, a beautiful blend of tastes, textures, and colors that celebrates the glory that is fresh fruit.
The adage “we eat with our eyes” is on full display with this fruit salad: the combination of colors is amazing. Bright and dark reds, deep blues, vibrant orange, pale greens, and mellow yellow mixed together are super appealing to behold. And each bite is an explosion of sweet, fresh flavor and a mingling of textures that makes this fruit salad simply a joy to eat.
But what elevates this bowl of strawberries, blueberries, blackberries, kiwi, grapes, pineapple and mandarin oranges is the delectable dressing. Mixing the bright, tart lime juice with the sweet yet complex floral flavors of honey is the most perfect way to finish this salad because it brings all the fruits together while still allowing each one to shine on its own.
The best ways to wash fresh fruit
As in any recipe, especially one made up entirely of fresh ingredients, you’ll want to make sure that each component brings its very best self to the party: that’s why it’s so important to know how best to wash fresh fruit for the perfect fruit salad. First, try to wash/prep all of the fruit as close to the time of serving as possible. Strawberries should be stored dry and unwashed in the fridge. Select the ones you want for fruit salad and then put them in a single layer in a colander and rinse with cold water. Soak blueberries, blackberries, and grapes in a solution made with one part white vinegar to three parts cold water for 1-5 minutes, then rinse and gently pat completely dry. For fruits with skin or rind—oranges, pineapple, and kiwi—thoroughly rinse the whole fruit in cold water before peeling and slicing.
How do I store leftovers?
Fruit salad can be stored in an airtight container in the refrigerator for 3-4 days. We don’t recommend freezing the salad once it’s been tossed in the dressing, but you can freeze the prepped but undressed fruits. Place them in a single layer on a baking sheet and flash-freeze until they are solid (about 1-2 hours); then you can combine the fruits in an airtight container, and they will last in the freezer for up to 6 months.
Serving suggestions
All by itself for breakfast, this fruit salad is a healthy and delicious way to start the day. But you can make it even more wonderful by spooning it over Easy Homemade Granola or Healthy Baked Oatmeal. Looking for a great lunch that will include fruit salad? Try this technique for How To Cook Quinoa and then add the cooled grains to the fruit and top with sliced Juicy Baked Chicken Breast for a delicious mid-day meal. And if you want a real treat, use fruit salad as a topping over this creamy, dreamy White Dream Ice Cream, then drizzle with either Strawberry Sauce or Blueberry Sauce, and finish with some chopped Easy Candied Pecans.
Fruit Salad Recipe
Ingredients
- 4 cups fresh pineapple pieces
- 1 pound strawberries hulled and sliced
- 3 kiwis peeled and sliced
- 1 cup red seedless grapes halved
- 1 cup green seedless grapes halved
- 1 pint blackberries
- 1 pint blueberries
- 3 mandarin oranges peeled and segmented
- 2 tablespoons lime juice
- 2 tablespoons honey or to taste
Instructions
- Place all the prepared fruits in a large bowl.
- In a small bowl, whisk together the lime juice and honey. Drizzle the mixture over the fruit and toss gently to coat. Serve immediately or cover and chill in the refrigerator until ready to enjoy.
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