This Rainbow Fresh Fruit Salad is a colorful medley of nature’s sweetest offerings, tossed in a light citrus-honey dressing that enhances the natural flavors without overpowering them. It’s the kind of dish that brings sunshine to your table—whether you’re serving it at a summer picnic, a brunch buffet, or as a light dessert after a hearty meal.
The beauty of this fruit salad lies in its versatility. You can mix and match fruits based on what’s in season or what you have on hand. The citrus-honey dressing adds a zesty brightness and a touch of sweetness that ties everything together, while fresh mint leaves provide a refreshing finish.
This recipe celebrates freshness, simplicity, and the joy of eating the rainbow—one juicy bite at a time.
Ingredients:
For the Fruit Salad:
- 1 cup strawberries, hulled and halved
- 1 cup blueberries
- 1 cup green grapes, halved
- 1 cup red grapes, halved
- 1 cup kiwi, peeled and sliced
- 1 cup pineapple chunks (fresh or canned in juice, drained)
- 1 cup mango, peeled and diced
- 1 banana, sliced (add just before serving to prevent browning)
- 1 orange, segmented or cut into bite-sized pieces
- 2 tablespoons fresh mint leaves, chopped (optional)
For the Citrus-Honey Dressing:
- Juice of 1 orange (about ¼ cup)
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons honey (or maple syrup for a vegan option)
- ½ teaspoon vanilla extract (optional)
- Zest of 1 orange or lime (optional, for extra zing)
Instructions:
1. Prepare the Fruit:
- Wash all the fruits thoroughly under cold running water.
- Hull the strawberries and cut them in half or quarters, depending on size.
- Halve the grapes and slice the kiwi, mango, and banana.
- Cut the pineapple and orange into bite-sized chunks.
- Place all the prepared fruits (except banana) into a large mixing bowl.
2. Make the Dressing:
- In a small bowl or jar, whisk together the orange juice, lime juice, honey, and vanilla extract.
- Add the zest if using—it adds a fragrant citrusy punch.
- Taste and adjust sweetness if needed.
3. Toss the Salad:
- Pour the citrus-honey dressing over the fruit.
- Gently toss everything together using a large spoon or spatula, being careful not to mash the softer fruits.
- Add the banana slices and chopped mint just before serving to keep them fresh and vibrant.
4. Chill and Serve:
- For best flavor, let the salad chill in the refrigerator for 15–30 minutes before serving.
- Serve in a large bowl or individual cups, garnished with extra mint leaves or a sprinkle of shredded coconut for a tropical twist.
Serving Suggestions:
- Perfect as a side dish for brunch, BBQs, or potlucks.
- Serve over Greek yogurt or cottage cheese for a protein-packed breakfast.
- Layer with granola for a beautiful fruit parfait.
- Add a scoop of vanilla ice cream or whipped cream for a light dessert.
Tips & Variations:
- Tropical Twist: Add papaya, dragon fruit, or passion fruit for an exotic flair.
- Crunch Factor: Toss in chopped apples or pears just before serving.
- Flavor Boost: Sprinkle with toasted coconut flakes or chopped nuts.
- Zesty Upgrade: Add a splash of lemon juice or a pinch of ground ginger to the dressing.
- Make-Ahead Tip: Prep the fruits and dressing separately. Combine just before serving to keep everything crisp and fresh.
This Fresh Fruit Salad is a celebration of color, flavor, and health. It’s a dish that feels indulgent yet nourishing, and it’s endlessly customizable to suit your mood or the season. Want to turn this into a layered fruit trifle or a frozen fruit pop? I’ve got ideas for that too!