Fruit Salad

Fruit salad always makes me think of sunny picnic days at the park because I remember filling a big bowl with bright, juicy fruits and feeling excited to share it with everyone and each colorful bite felt like a burst of summer in my mouth and it was always the first dish to disappear at any gathering and I loved watching everyone go back for seconds with big smiles.

Ever since then, I’ve loved making fruit salad whenever I want something easy, fresh, and naturally sweet and it’s the perfect dish to brighten up a brunch table or to enjoy as a healthy snack and now it’s my favorite way to celebrate all the beautiful fruits in season and to share something colorful and happy with friends and family.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Strawberries – Juicy and sweet, they add bright red color and freshness.
• Blueberries – Tiny bursts of sweetness and a lovely deep blue color.
• Pineapple – Tangy and tropical, it makes every bite extra refreshing.
• Kiwi – Adds a pop of green and a tart, unique flavor.
• Mandarin oranges – Sweet, juicy segments that add brightness.
• Fresh mint – Brings a cooling, aromatic touch to the salad.
• Honey or maple syrup – Optional for a gentle, natural sweetness.
• Lime juice – Brightens the flavors and keeps the fruit looking fresh.

Tools You’ll Need

• Large mixing bowl – To toss all the fruits together without spilling.
• Cutting board – For chopping all your fresh fruits safely.
• Sharp knife – Makes slicing and prepping easy and clean.
• Citrus juicer – To squeeze fresh lime juice quickly and easily.
• Spoon or spatula – To gently mix everything together without bruising the fruit.
• Serving platter or bowl – To beautifully present the colorful salad.

Instructions

Step 1: Prepare the fruits

I start by washing and drying all the fruits. Then, I hull and slice the strawberries, peel and chop the pineapple and kiwi, and separate the mandarin segments.

Step 2: Add to bowl

I add all the prepared fruits to a large mixing bowl along with the blueberries.

Step 3: Make the dressing

In a small bowl, I whisk together lime juice and honey or maple syrup if I want a little extra sweetness.

Step 4: Toss

I gently pour the dressing over the fruit and toss everything together carefully so the fruit stays whole and looks beautiful.

Step 5: Garnish

I top the salad with fresh mint leaves for a bright, fresh finish before serving.

Tips

If I want to make the fruit salad ahead of time, I prepare all the fruit but wait to add the dressing until just before serving to keep it fresh and crisp. You can also add chopped apples or grapes for more variety, or a sprinkle of shredded coconut for a tropical touch.

Ways to Serve

I love serving fruit salad as a side dish at brunches, barbecues, or picnics. It’s also perfect on top of yogurt, pancakes, or waffles. Sometimes I even enjoy it as a light dessert with a dollop of whipped cream or a scoop of vanilla yogurt.

Frequently Asked Questions

Can I make Fruit Salad the night before?

Yes! Just prep the fruit and store it in an airtight container. Add the dressing and mint right before serving.

How long does Fruit Salad last?

It stays fresh in the fridge for up to 2 days, but it’s best enjoyed the same day for the brightest flavors.

Can I use frozen fruit in Fruit Salad?

It’s better to use fresh fruit to avoid excess water and keep the texture crisp and juicy.

See You in the Kitchen

I hope you try this fruit salad and enjoy every sweet, juicy, and colorful bite. Let me know what fun fruit combinations you come up with I’d love to hear! Save this recipe to brighten up your next brunch or picnic.

Happy Cooking!

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