This Fresh Fruit Salad is a celebration of nature’s candy—juicy berries, tropical pineapple, crisp grapes, and more—tossed in a light citrus-mint dressing that enhances their natural sweetness without overpowering them. It’s a no-fuss, no-cook recipe that’s as beautiful as it is delicious. Whether served at a summer barbecue or a cozy brunch, this salad is always a crowd-pleaser. Plus, it’s naturally gluten-free, dairy-free, and vegan-friendly!
Ingredients:
For the Salad:
- 1 pint fresh strawberries, hulled and quartered
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- 2 cups red or green grapes, halved
- 2 cups fresh pineapple, cut into small chunks
- 2–3 kiwis, peeled and sliced
- 1–2 mandarin oranges, peeled and segmented
- Fresh mint leaves, chopped (optional)
For the Citrus-Mint Dressing:
- 1 orange, zested and juiced
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- Pinch of kosher salt
- 1 tablespoon finely chopped mint (optional)
Instructions:
1. Prepare the Fruit
- Wash all the fruit thoroughly and pat dry.
- Hull and quarter the strawberries.
- Halve the grapes.
- Peel and slice the kiwis.
- Cut the pineapple into bite-sized chunks.
- Peel and segment the mandarin oranges.
- Place all the prepared fruit in a large mixing bowl, except the raspberries (they’re delicate and should be added last).
2. Make the Dressing
- In a small bowl, whisk together the orange juice, orange zest, lime juice, lime zest, honey (or maple syrup), and a pinch of salt.
- Stir in the chopped mint if using.
- Taste and adjust sweetness or acidity as needed.
3. Assemble the Salad
- Pour the citrus-mint dressing over the fruit.
- Gently toss to coat all the fruit evenly.
- Carefully fold in the raspberries last to avoid crushing them.
4. Chill and Serve
- Let the salad sit for 10–15 minutes in the refrigerator to allow the flavors to meld.
- Serve chilled, garnished with extra mint leaves or a sprinkle of citrus zest for a fresh finish.
Serving Suggestions:
- Serve in a large glass bowl to showcase the vibrant colors.
- For individual servings, spoon into parfait glasses or hollowed-out orange halves.
- Pair with yogurt and granola for a breakfast parfait.
- Add a scoop of sorbet or whipped coconut cream for a light dessert.
Tips & Variations:
- Make-Ahead Tip: Prep the fruit and dressing separately. Combine just before serving to keep the fruit fresh and crisp.
- Fruit Swaps: Use what’s in season—mango, watermelon, pomegranate seeds, or peaches are great additions.
- Add Crunch: Sprinkle with toasted coconut flakes, chopped nuts, or granola just before serving.
- Keep It Fresh: If using bananas or apples, toss them in lemon juice to prevent browning and add them just before serving.
- Flavor Boost: Add a splash of vanilla extract or a pinch of cinnamon to the dressing for a unique twist.
This Fresh Fruit Salad is more than just a side dish—it’s a vibrant, juicy, and refreshing experience that brings out the best in seasonal produce. Whether you’re hosting a brunch or just craving something light and healthy, this salad is your go-to. Want a creamy version next with yogurt or whipped cream? I’ve got you covered! 🍍🍓🍊