Fresh Fruit Salad with Citrus-Mint Dressing Recipe

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! 🍍🍓🍊

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