A cool and refreshing Fruit Salad Recipe is the best summer side dish for breakfast, brunch, lunch, or dinner! Fresh berries, pineapple, oranges, and grapes are tossed together with a simple honey-orange dressing. The colors are beautiful, and the flavor is fresh and delicious!
I love a great summer fruit salad with all the colors, textures, and refreshing sweet flavors. It’s one of my favorite dishes to make for summer BBQs, potlucks, and brunches because it works as a side dish for any meal.
It’s also an easy side dish to make! Prep some fruit, whip together a dressing, and toss it all together. Just how I like things in the summer – uncomplicated and not fussy.
Why You’ll Love My Fruit Salad Recipe
The combination of fruit in this salad is so good – fresh berries, pineapple, oranges, and grapes. They also hold up well and won’t turn brown on you!
If you’ve been looking for a fruit salad without a creamy dressing, you will love it. My citrus-lime dressing is light and the perfect balance of sweet and tart with a hint of mint and vanilla. It’s so good with the fruit.
I’ve served it for breakfast, brunch, lunch, and dinner – this citrus fruit salad is perfect for any meal, especially during the summer when you’re craving a cool and refreshing salad.
What fruit is best for fruit salad?
You can use any kinds you love, but I like fruits that aren’t too delicate, or they’ll fall apart when you stir it or as they sit in the dressing. I recommend using fruit that’s in season.
Here are the fruits I used in this salad:
- Sliced strawberries
- Cubed fresh pineapple (fresh is best)
- Mandarin orange segments (canned or fresh)
- Halved seedless green grapes (use red if you prefer)
Ingredients in my Fruit Salad Recipe
- Fruit: Choose your favorite
- Orange Juice: I like using fresh-squeezed orange juice but you can use a prepared one if you prefer
- Honey: You can substitute agave or maple syrup
- Lemon or lime zest: I love the zing of limes but use lemons if that’s all you have, or even orange.
- Vanilla: For flavor
- Fresh mint is great for garnish
How to Make Fruit Salad
1. Place all of the fruit in a large bowl. Whisk the orange juice, honey, lemon (or lime) zest, and vanilla in a small bowl.
2. Pour the honey-lime dressing over the fruit and lightly toss to coat it all evenly. Serve or chill the salad for up to four hours if you want to make it ahead.
You can add or swap the fruit in the salad for other types that you like. There are a lot of choices, so here are some ideas you might like:
- Stone fruit like peaches or apricots
- Cantaloupe or honeydew melons
- Red grapes
These are just a few ideas! I would avoid fruit that browns quickly, like bananas and apples, unless you plan to eat the fruit salad soon after it’s made.
You can also switch up the dressing by using pineapple juice, watermelon juice, or other fresh fruit juice in place of the orange juice. Add a few squeezes of fresh lemon juice or lime juice, too.
I like to add the honey because it adds sweetness, but it also gives the dressing a little bit of body. You can use agave instead or skip the sweetener altogether.
- Fruit salad is best not long after it’s made. The fruit will start to break down and release juices after it’s been made. You can make it up to four hours in advance and keep it in the refrigerator. It should hold up fine, but it will have more liquid.
- For the best results, wait to wash the fruit until you make the salad. It will keep it better that way.
- I think fresh fruit is best for this salad and I would avoid using frozen fruit. Once thawed, it doesn’t hold up well at all and isn’t as pretty.
- Leftovers will keep for a few days, but the salad won’t be as pretty as when it was first made.
- Store this in an airtight container in the refrigerator.
- If the fruit salad will be sitting out, I don’t recommend adding fruit that browns quickly.
- Bananas and apples are the worst for this. Also, if it’s really warm or hot where you are serving it, don’t leave it out for more than two hours.
This fruit salad is amazing on a warm day when you’re craving something fresh and light. The fresh fruit with that zingy dressing is such a great combination! Make it and share it with friends and family at your next BBQ or potluck. I know you will get rave reviews!
More Summer Side Dishes To Try
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- 1 pound strawberries hulled and sliced
- 6 ounces blueberries
- 2 cups cubed fresh pineapple
- 4 mandarin oranges peeled and sectioned (see note)
- 1 cup seedless green grapes halved
- ¼ cup fresh squeezed orange juice
- 2 tablespoons honey
- 1 tablespoon lemon or lime zest
- 1 teaspoon vanilla
- Mint or additional lime zest for garnish
Combine all the fruit in a large bowl.
Place the orange juice, honey, zest and vanilla in a measuring cup or small bowl and whisk until smooth. Pour over fruit, toss gently to coat.
You can serve this immediately or chill for up to 4 hours before eating. Store leftovers in the refrigerator for up to 3 days.
- This is best served the same day, but it will last 2-3 days in the refrigerator.
- Never wash berries until right before making salad.
- Mix up the fruits to your liking! Use what’s fresh and in season.
- Frozen fruit shouldn’t be substituted but you can use 1 (15 ounce) can (drained) mandarin oranges (packed in juice not syrup) for the fresh oranges if you prefer.
Serving: 1serving | Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 277mg | Fiber: 3g | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 72mg | Calcium: 35mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
This cool and refreshing Fruit Salad is the best summer side dish!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 23, 2021