Fruit Salad Recipe

4.92 from 12 votes

Freshly chopped fruits meet a simple, three-ingredient fruity dressing in this vibrant Fruit Salad. Perfect for potlucks, parties, or a refreshing side dish!

Prep Time20

Total Time20

Course: Appetizer, Brunch, Side Dish, Vegetarian

Cuisine: American

Keyword: fruit salad recipe

Servings: (as a side)

Author: Chelsea Lords

Cost: $10.12

Equipment

Large bowl

Ingredients

Salad

2 cups cubed fresh pineapple
2 cups thinly sliced strawberries tops removed
1 cup thinly sliced peeled kiwis 3 kiwis
2 cups seedless grapes red or green
1 cup clementine oranges 3 clementines
2 cups blueberries 1 pint

Dressing

1/4 cup honey
1 orange
1 lemon
1/2 teaspoon vanilla extract optional

US - Metric

Instructions

Add dressing ingredients to a wide-mouth mason jar, including 1 teaspoon orange zest and lemon zest and 2 tablespoons orange juice and lemon juice. Shake to combine. Stir if needed to keep honey from settling at bottom.
Prepare fruit. Wash and completely dry (else dressing won’t stick). Cube pineapple into bite-sized pieces, thinly slice strawberries, peel and thinly slice kiwis, remove grapes from stem, peel and segment clementines.
If time permits, chill prepared (and undressed) fruit ahead of time in fridge.
Combine all the fruit in a very large bowl. Drizzle dressing on top, adding to preference. Toss gently to coat. Enjoy immediately or pop in fridge to allow flavors to meld. Stir again before enjoying.

Notes

Storage: Fruit salad stays fresh in the fridge for 2–4 days if tightly sealed. It’s best enjoyed the day it’s dressed because it can get mushy later, especially bananas. If you freeze it, use it for smoothies or cooking since it’ll be a bit mushy when thawed.

To make ahead, mix up the dressing and prep the fruits, storing them separately in the fridge. Toss everything together just before serving.

Nutrition