Classic Mixed Fruit Salad
A bright, refreshing, and timeless dish made with fresh seasonal fruits tossed in a light citrus-honey dressing. Perfect as a breakfast side, picnic treat, or healthy dessert. This recipe enhances natural sweetness while keeping everything crisp and vibrant.
Time Required
Prep Time: 15 minutes
Resting/Chill Time (optional): 15–30 minutes
Total Time: 15–45 minutes (depending on chilling)
Ingredients (Serves 6)
Fruits
Use fresh, ripe, but firm fruits.
1 cup strawberries, hulled and sliced
1 cup grapes (red or green), halved
1 cup mango, cubed
1 cup pineapple, cubed
2 kiwis, peeled and sliced
2 bananas, sliced (add last to avoid browning)
1 orange or 1 cup mandarin segments
1 apple, chopped (optional; toss in lemon juice to prevent browning)
½ cup blueberries (optional but recommended)
Dressing
2 tbsp honey (or maple syrup)
1 tbsp fresh lemon juice
1 tbsp fresh orange juice (or pineapple juice)
½ tsp vanilla extract (optional, but adds depth)
A pinch of salt (optional, enhances sweetness)
Instructions
1. Prepare the dressing
In a small bowl, whisk together:
honey
lemon juice
orange juice
vanilla extract
pinch of salt
Set aside.
2. Prepare the fruits
Wash all fruits thoroughly.
Cut large fruits (mango, pineapple, apple, orange) into bite-size pieces.
Slice softer fruits like strawberries, kiwi, and bananas.
Halve grapes.
Place all fruits except bananas in a large mixing bowl.
3. Combine
Pour the dressing evenly over the mixed fruits.
Gently toss with a large spoon or rubber spatula to avoid crushing delicate berries.
Add bananas last and gently fold them in.
4. Chill (optional)
Cover and refrigerate for 15–30 minutes to let flavors blend.
This step adds freshness but is not required.
5. Serve
Serve chilled or at room temperature.
Garnish with mint leaves if desired.
Tips & Notes
Avoid soggy salad: Add bananas and apples right before serving.
Enhanced flavor: A pinch of salt intensifies fruit sweetness.
Sweeter version: Add 1–2 tbsp powdered sugar if using very tart fruits.
Healthy upgrade: Add 1 tbsp chia seeds or 2 tbsp Greek yogurt.
Storage
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Fruits like bananas and apples may brown, so add fresh ones when serving leftovers.
Avoid freezing—frozen fruits become mushy once thawed.
Questions & Answers
Q1: Can I use canned fruit?
Yes, but drain the syrup completely to avoid making the salad too sweet or watery. Fresh fruit tastes best.
Q2: How do I stop fruits from turning brown?
Toss apples and bananas in 1–2 tsp lemon juice before adding to the salad.
Q3: Can I make a fruit salad ahead of time?
Yes—prep the fruits (except banana and apple) and dressing. Combine everything just before serving.
Q4: What fruits should I avoid?
Avoid very soft fruits like raspberries or overly ripe bananas—they turn mushy quickly.
Q5: How can I make it vegan?
Replace honey with maple syrup or agave nectar.
Q6: What can I serve fruit salad with?
Breakfast: yogurt, granola, pancakes
Lunch: grilled chicken or fish
Dessert: whipped cream, ice cream, custard