Summer is just around the corner, and what better way to celebrate the warm weather than with a vibrant and refreshing fruit salad? I absolutely love making this The Best Fruit Salad Recipe for my family and friends. It’s not only a delightful treat but also a healthy option that everyone can enjoy. Plus, it’s a fantastic addition to any summer gathering or picnic! If you’re looking for easy pasta recipes to pair with your fruit salad for a complete meal, I’ve got you covered there too!
Why You’ll Love This Recipe
- It’s incredibly easy to make, perfect for busy weeknights.
- Loaded with fresh, seasonal fruits that are bursting with flavor.
- Can be customized with your favorite fruits or whatever you have on hand.
- Great for kids—this is a fantastic Fruit Salad For Kids that they’ll love!
- Perfect for meal prep; it keeps well in the fridge for a few days.
Ingredients
To create this delicious fruit salad, you’ll need the following fresh ingredients:
- 1 fresh pineapple
- 16 ounces fresh strawberries
- 5 to 6 ripe kiwis
- 1 pint fresh blueberries
- 2 cups red grapes
- 2 cups green grapes
- ¼ cup brown sugar (or honey, agave, or maple syrup)
- 3 to 4 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- Fresh mint for garnish
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making this Homemade Fruit Salad is a breeze! Just follow these simple steps:
- Wash all fruit thoroughly and pat dry with paper towels.
- Peel and chop the pineapple into bite-sized chunks.
- Hull and halve or quarter the strawberries, depending on size.
- Peel and slice kiwis into rounds, then quarter each round.
- Remove stems from grapes and rinse the blueberries. Leave both whole.
- In a small bowl, whisk together brown sugar (or sweetener), orange juice, and both zests.
- Gently combine all prepared fruit in a large mixing bowl.
- Pour dressing over the fruit and gently fold everything together.
- Chill in the refrigerator for 30 minutes before serving.
- Garnish with fresh mint and serve.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your fruit salad is the best it can be:
- Use ripe, seasonal fruits for the best flavor and sweetness.
- Feel free to mix in other fruits like mango, peaches, or even pomegranate seeds for added texture and taste.
- If you want to make this a Healthy Fruit Salad, consider reducing the amount of sweetener or using a natural sweetener like honey.
- For a fun twist, add a sprinkle of cinnamon or a splash of coconut milk for a tropical flair.
How to Serve
This fruit salad is perfect for any occasion! Here are some serving suggestions:
- Serve it as a refreshing side dish at summer barbecues or picnics.
- Pair it with grilled chicken or fish for a light and healthy meal.
- Use it as a topping for yogurt or oatmeal for a delicious breakfast.
- It also makes a great dessert option for those warm summer nights!
Make Ahead and Storage
If you’re planning a gathering or just want to have a quick snack on hand, this fruit salad is perfect for making ahead of time. Here’s how to store it:
- Store the fruit salad in an airtight container in the refrigerator for up to 3 days.
- To keep the fruit fresh, avoid adding the dressing until just before serving.
- If you have leftovers, you can blend them into a smoothie for a delicious treat!
So there you have it! This Best Fruit Salad is not only a feast for the eyes but also a healthy and delicious option for any summer gathering. Whether you’re looking for Easy Fruit Salad Recipes or just want to impress your guests, this recipe is sure to be a hit. Enjoy every bite, and don’t forget to share your creations with friends and family!
The Best Fruit Salad Recipe
Ingredients
Method
- Wash and dry all fruit thoroughly.
- Prepare fruit: chop pineapple, halve strawberries, slice and quarter kiwis, rinse blueberries, stem grapes.
- Whisk together brown sugar, orange juice, and zests to make dressing.
- Combine all fruit in a large bowl, pour dressing over, and gently toss.
- Chill for 30 minutes, garnish with mint, and serve.