Fruit Salad

The perfect refreshing treat, this vibrant Fruit Salad combines juicy fruits that burst with flavor. Ideal for summer gatherings, it's a quick and easy dish that everyone will love. Dive into this healthy delight, filled with sweetness and a touch of zest!

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 12 servings

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 whole pineapple
16 ounces strawberries
5 to 6 whole kiwis
1 pint blueberries
2 cups red grapes
2 cups green grapes
¼ cup brown sugar or honey, agave or maple syrup
3 to 4 tablespoons orange juice fresh squeezed is best
1 teaspoon orange zest
1 teaspoon lemon zest
fresh mint optional garnish

Equipment

Wooden Spoon
Peeler

Method

Prepare fruit by washing and picking through to remove any over-ripe fruit or debris.
Peel and cut pineapple into bite size pieces. Halve or quarter strawberries depending on size. Peel and cut kiwis into bite-size pieces. Leave grapes and blueberries whole.
In a small bowl combine the brown sugar, orange juice, orange zest, and lemon zest, stir until thoroughly combined.
In a large bowl add all the fruit and toss with dressing to coat.
Cover and refrigerate until ready to serve. Toss gently and garnish with fresh mint sprigs just before serving.

Notes

Serving: This Fruit Salad is best when served within 4 hours of preparation. Some fruits will begin to discolor, and textures will change after that time.
Storage: Store leftover Fruit Salad in an airtight container for up to 3 days.
Dressing: If you do not serve Fruit Salad within 3 to 4 hours of preparing it, store the dressing separately in an airtight container for up to 2 days. Add the dressing to the salad right before serving.