Sun-Kissed Garden Fresh Fruit Salad Recipe

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!

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