Fruit Salad Recipe

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A flavorful Fruit Salad with fresh peaches, blueberries, strawberries, blackberries, is accented with a simple orange dressing.

Looking for some other great summer potluck dishes? This Mexican street corn pasta salad or this broccoli salad are both reader favorites!

Overhead image of Fruit Salad all on a big platter with two serving spoons.

It’s no secret I am obsessed with fresh fruit and fruit salads have frequented this site a few times over the years. This one is a bit unique and more summer-focused than ones in the past have been. 

I recently got a new cookbook all about peaches (I’m obsessed again) that I’ll be sharing more about later this week, but it inspired me to create this peach-focused Fruit Salad recipe.

Process shot-- overhead image of the simple orange dressing that goes with this healthy fruit salad recipe.

Up-close image of Fruit Salad, all put together and ready to eat.

Main dishes that go well with this salad

Other salad recipes 

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Fruit Salad

5 from 5 votes
A delectable Fruit Salad with fresh peaches, blueberries, strawberries, blackberries, is accented by a simple orange dressing.
Print Recipe

Fruit Salad

5 from 5 votes
A delectable Fruit Salad with fresh peaches, blueberries, strawberries, blackberries, is accented by a simple orange dressing.
Course Dessert, Salad, Side Dish, Vegetarian
Cuisine American
Keyword fruit salad, fruit salad recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6 servings as a side
Calories 275kcal
Cost $7.51

Ingredients

Orange Dressing

  • 1/2 cup white sugar
  • 1/2 cup water
  • 1 large orange (1 tablespoon zest and 1/2 cup juice)
  • 1/2 teaspoon pure vanilla extract

Fruit:

  • 16 ounces fresh strawberries hulled and thinly sliced (~2 cups)
  • 1 pint (6 ounces) blueberries
  • 2 ripe peaches pit removed and thinly sliced (~2 cups)
  • 1 pint (6 ounces) fresh blackberries (~1 and 3/4 cup)
  • Fresh mint leaves optional

Instructions

  • DRESSING: Place the sugar, water, orange juice and orange zest in a small pan over medium heat. Stir until the sugar is dissolved and bring to a boil. Lower the heat and simmer for about 15-20 minutes or until slightly thickened. Transfer mixture to a Mason jar and stir in the vanilla extract. Add a tiny pinch of salt if desired (to intensify flavor). Put the lid on the jar and refrigerate until ready to serve. This helps concentrate and intensify flavors. You don't want to pour the dressing over the fruit if it is at all warm.
  • FRUIT SALAD: Prepare the fruit by washing and thoroughly drying (wet fruit waters down the salad). Remove the stems and thinly slice the strawberries. Remove any stray stems from the blueberries. Remove the pits and thinly slice the peaches. Remove any leaves/stems from blackberries. Combine all the fruit in a large bowl and gently toss. Tear off and add in a few mint leaves if desired. Pour the cooled dressing over the fruit and gently toss again.
  • STORAGE: Fruit Salad is best enjoyed the same day it is dressed. If you'd like to have leftovers, store dressing and salad separately and only add dressing to the salad.

Nutrition Facts

Calories: 275kcal | Carbohydrates: 68g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 539mg | Fiber: 12g | Sugar: 52g | Vitamin A: 434IU | Vitamin C: 127mg | Calcium: 78mg | Iron: 2mg

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