There’s something undeniably joyful about a bowl of fresh fruit salad—bursting with color, brimming with natural sweetness, and kissed with just the right touch of citrus and mint. This Sun-Kissed Garden Fresh Fruit Salad is a celebration of nature’s bounty, combining a medley of seasonal fruits with a light, zesty dressing that enhances their flavors without overpowering them.
Perfect for breakfast, brunch, picnics, or as a light dessert, this fruit salad is as versatile as it is beautiful. The key lies in selecting ripe, juicy fruits that offer a balance of textures and flavors—think crisp apples, succulent berries, tropical pineapple, and creamy bananas. A drizzle of honey-lime dressing ties everything together, while fresh mint adds a cooling finish that elevates the entire dish.
Whether you’re serving it at a summer gathering or enjoying a bowl on a quiet morning, this fruit salad is a refreshing reminder of how simple ingredients can create something truly spectacular.
Ingredients:
For the Fruit Salad:
- 1 cup strawberries, hulled and halved
- 1 cup blueberries
- 1 cup green grapes, halved
- 1 cup pineapple chunks (fresh preferred)
- 1 mango, peeled and diced
- 1 kiwi, peeled and sliced
- 1 apple, diced (tossed in lemon juice to prevent browning)
- 1 banana, sliced (add just before serving)
- 1 orange, segmented or cut into bite-sized pieces
- 2 tablespoons pomegranate seeds (optional, for crunch and color)
For the Citrus-Honey Dressing:
- Juice of 1 lime (or lemon)
- 1 tablespoon honey or maple syrup
- ½ teaspoon orange zest
- 1 teaspoon finely chopped fresh mint (plus extra for garnish)
- Pinch of salt (optional, to enhance sweetness)
Instructions:
1. Prepare the Fruit
- Wash all fruits thoroughly and pat them dry.
- Hull the strawberries and cut them in half or quarters depending on size.
- Halve the grapes and dice the mango, apple, and pineapple into bite-sized chunks.
- Peel and slice the kiwi and banana. Segment the orange or cut it into small pieces.
- If using apples or bananas, toss them in a little lemon or lime juice to prevent browning.
2. Make the Dressing
- In a small bowl or jar, whisk together the lime juice, honey, orange zest, chopped mint, and a pinch of salt.
- Taste and adjust sweetness or acidity as needed. You can add more honey for a sweeter touch or more lime juice for extra zing.
3. Combine the Salad
- In a large mixing bowl, gently combine all the prepared fruits except the banana.
- Drizzle the citrus-honey dressing over the fruit and toss gently to coat. Be careful not to mash the softer fruits.
- Add the banana slices just before serving to maintain their texture and color.
4. Chill and Serve
- For best flavor, let the salad chill in the refrigerator for 15–30 minutes before serving. This allows the flavors to meld and the fruit to absorb the dressing.
- Garnish with extra mint leaves and a sprinkle of pomegranate seeds for a festive touch.
Serving Tips:
- Serve in individual glass cups for a beautiful presentation at brunch.
- Pair with yogurt and granola for a wholesome breakfast parfait.
- Add a scoop of sorbet or a dollop of whipped cream for a light dessert.
Variations:
- Add tropical flair with papaya, dragon fruit, or passion fruit.
- For a creamy twist, fold in a spoonful of Greek yogurt or coconut cream.
- Sprinkle with toasted coconut flakes or chopped nuts for texture.
Would you like a version with a creamy dressing or one tailored for a tropical-themed party? I’d be happy to whip up another variation just for you!