Fruit Salad Recipe

A delectable fruit salad recipe with fresh peaches, blueberries, strawberries, blackberries, and a simple orange dressing

Course Salad
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 165 kcal


Orange Dressing

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


  • 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


  1. DRESSING: place the sugar, water, orange juice and orange zest in a small pan over medium heat. Stir until the sugar is dissolved and then bring to a boil. Turn the heat to low 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 (intensifies flavor). Put the lid on the mason jar and store in the fridge 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.

  2. FRUIT SALAD: Prepare the fruit by washing and thoroughly drying. You don't want the fruit at all wet when adding the dressing or it will water it down. 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 over cooled dressing and again gently toss.

  3. STORAGE: fruit salad 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.