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Fruit Salad Recipe
A bright, no-bake Fruit Salad Recipe that’s healthy, easy, and bursting with summer flavors.
Full Recipe Introduction
Here we share a fruit salad that’s more than just a side—it’s a colorful celebration of seasonal produce. I first tossed this simple mix together at my daughter’s picnic, and everyone raved about its fresh, juicy sweetness. Made with berries, melon, and tropical twists, each bite feels like a mini vacation. Plus, it’s gluten-free, vegan-friendly, and totally customizable to your taste—whether you love a tart zing or a honeyed drizzle.
According to USDA data, one cup of mixed fruit provides roughly 70 calories, 2 grams of fiber, and over 100 percent of your daily vitamin C. That means this recipe isn’t just tasty; it’s loaded with antioxidants and minerals to fuel your day. With no stovetop or oven in sight, it’s perfect for hot afternoons when the last thing you need is more heat in the kitchen.
You know what? This fruit salad even doubles as a light breakfast or a sweet snack replacement—talk about versatile. Keep reading for exact measurements, prep steps, and fun twists to make it your own.
Why You’ll Love This Fruit Salad Recipe
- No oven or stove needed—just chop, toss, and serve.
- Ready in under 20 minutes for last-minute plans.
- Packed with vitamin C and antioxidants (thanks to berries and citrus).
- Gluten-free, vegan, and kid-approved—great for any diet.
- Uses seasonal fruits so it’s colorful, fresh, and budget-friendly.
- Honey-lime dressing brings a tangy-sweet boost without preservatives.
- Perfect for summer barbecues, potlucks, or a light breakfast.
- Easy to scale up for a crowd or stash in your fridge for snacks.
Ingredients for the Fruit Salad Recipe
- 2 cups strawberries, hulled and halved (choose firm berries for best color)
- 1 cup blueberries (fresh or thawed from frozen)
- 1 cup seedless grapes, halved (red or green work well)
- 2 cups melon chunks (watermelon, cantaloupe, or honeydew)
- 1 mango, peeled and diced (Alphonso if you can find it, for extra sweetness)
- 2 kiwis, peeled and sliced (add after tossing to avoid browning)
- 1 small apple, cored and diced (Honeycrisp is my go-to for crisp bites)
- 2 tablespoons fresh lime juice (or lemon juice if limes are pricey)
- 1 tablespoon plus 1 teaspoon honey or pure maple syrup (for a vegan version)
- 1/4 cup fresh mint leaves, lightly torn (optional but adds a bright note)
- Pinch of sea salt (to round out flavors)
(Substitutions: switch mango for papaya, use agave nectar instead of honey, or add 1/2 cup plain Greek yogurt for a creamy twist.)
Directions for the Fruit Salad Recipe
- Wash and dry all fruits thoroughly—excess moisture dilutes flavor, so pat dry.
- Hull strawberries and cut larger fruits into bite-size pieces; keep kiwis separate until final toss to stay vibrant.
- In a small bowl, whisk lime juice, honey (or syrup), and a pinch of salt until smooth.
- Place all fruit in a large mixing bowl; drizzle dressing evenly over the top.
- Gently toss with a silicone spatula—don’t overmix or softer fruits can break down.
- Tear mint leaves and fold in lightly for a fresh aroma.
- Cover and chill for at least 15 minutes (up to 2 hours) so flavors meld and juices blend.
- Give it one last gentle stir before serving; if it seems too juicy, spoon off excess liquid or serve as a saucy side.
Tip: A melon baller is a fun way to prep melon—kids love to help, and it makes your salad look like a painter’s palette.
Servings & Timing
Makes 6–8 servings.
Prep Time: 20 minutes (including washing and chopping).
Chill Time: 15–120 minutes (more time = deeper flavor).
Total Time: 35–140 minutes.
Variations
- Tropical Paradise: add 1/2 cup diced pineapple and a splash of coconut water.
- Berry Blast: double up on raspberries and blackberries for an antioxidant punch.
- Creamy Dreamy: fold in 1/2 cup plain Greek yogurt and a teaspoon of vanilla extract.
- Citrus Twist: swap lime for orange juice and add segments of blood orange.
- Low-Sugar Swap: leave out honey and stir in 1 tablespoon chia seeds for natural thickening.
- Kid-Friendly Fun: thread fruit onto skewers for edible rainbow kabobs.
Storage & Reheating
Store in an airtight container in the fridge for up to 2 days—after that fruits will soften.
No reheating needed; serve chilled.
For make-ahead ease, mix hard fruits (apple, melon) with dressing first, then add berries right before serving to keep them from getting mushy.
Notes
I’ve tested this salad on humid July afternoons and crisp December brunches—it holds up beautifully. If fruits vary in sweetness, taste and adjust honey or lime. Over the years I’ve learned to guard against soggy bits by chilling the bowl ahead of time. For extra zip, add a pinch of chili powder or a few drops of vanilla. This fruit medley is forgiving: swap fruits you have on hand and it still shines.
FAQs
Q: Can I make this fruit salad ahead?
A: Yes—chop and dress 1–2 hours ahead; just add berries last to keep them firm.
Q: Why is my fruit salad watery?
A: Fruits release juice as they sit; remove some liquid before serving or shorten chill time.
Q: How do I prevent apples and bananas from browning?
A: Toss slices in a bit of citrus juice right after cutting to slow oxidation.
Q: Is this recipe kid-approved?
A: Absolutely—kids love the bright colors and sweet-tart combo; they’ll often request seconds.
Q: Can I freeze leftovers?
A: Frozen fruit salad works best in smoothies; thaw slightly and blend for a quick breakfast.
Q: What’s the best fruit ratio?
A: Aim for equal parts berries, stone fruits, and melons for a balanced taste and texture.
Q: Any tips for picky eaters?
A: Let them choose one fruit for the salad—giving control makes them more likely to try it.
Q: Is the honey necessary?
A: No—skip it or use maple syrup; the fruits themselves add plenty of sweetness.
Conclusion
This Fruit Salad Recipe is your go-to for quick, healthy, and colorful summer eats—it’s as simple as chop, toss, and chill. Give it a whirl at your next BBQ or enjoy a bowl for breakfast on the porch. Let me know how you customize it: drop a comment, star the recipe, or snap a photo and tag me on Instagram!
Fruit Salad Recipe
Ingredients
- 2 cups strawberries hulled and halved
- 1 cup blueberries fresh or thawed from frozen
- 1 cup seedless grapes halved (red or green)
- 2 cups melon chunks watermelon, cantaloupe, or honeydew
- 1 mango peeled and diced
- 2 kiwis peeled and sliced
- 1 small apple cored and diced
- 2 tablespoons fresh lime juice or lemon juice if limes are pricey
- 1 tablespoon plus 1 teaspoon honey or pure maple syrup (for a vegan version)
- 1/4 cup fresh mint leaves lightly torn (optional)
- Pinch sea salt to round out flavors
Instructions
- Thoroughly wash and dry all fruits; pat dry to avoid excess moisture dilution of flavor.
- Hull strawberries and cut larger fruits into bite-size pieces; keep kiwis separate until final toss to avoid browning.
- In a small bowl, whisk lime juice, honey or syrup, and a pinch of salt until smooth.
- Place all fruit in a large mixing bowl and drizzle the dressing evenly over the top.
- Using a silicone spatula, gently toss the fruits to coat with the dressing without breaking down softer fruits.
- Tear mint leaves and fold them in lightly for a fresh aroma.
- Cover and chill the salad for at least 15 minutes (up to 2 hours) to allow flavors to meld and juices to blend.
- Give the salad one last gentle stir before serving. If too juicy, spoon off excess liquid or serve as a saucy side.
