Easy Fruit Salad Recipe - Enjoy this colorful fruit salad with an easy homemade syrup for breakfast, brunch, or dessert. Topped with mint leaves, the flavors are light, sweet, and fresh!
Make this Easy Fruit Salad Recipe when you need a light and fresh breakfast or dessert in a pinch! It’s made with a colorful mix of citrus fruits, grapes, and berries before being dressed in an easy homemade syrup and fresh mint leaves. Serve some with a dollop of vanilla yogurt or whipped cream for a luscious finish.
When YOU make this Healthy Fruit Salad, take a picture & tag @munchkintimeblog on Instagram, we would LOVE to see your creation!
Fruit salad is one of the most versatile, healthy, and delicious dishes you can indulge in. I made this salad with fresh strawberries, berries, kiwis, grapes, and oranges but you can add in or take away as many fruits as you like. Completely vegetarian and gluten-free, you can easily prepare a batch of this homemade fruit salad ahead of time and serve it for breakfast, brunch, dessert, or a healthy snack.
When it’s your turn to host Sunday brunch, scoop some fruit salad into glass bowls with mint or place some on the side of a slice of Strawberry Rhubarb Coffee Cake. It also pairs well with Angel Food Cake in the summertime. It’s a delicious treat no matter how you enjoy it!
Fruit salad ingredients
My healthy fruit salad is dressed in a simple fruit juice and honey syrup. Combined with a variety of easy-to-find fruits and berries, the salad ends up tasting light, sweet, and delicious! This is what you need:
- Orange juice
- Lemon juice
- Honey
- Strawberries
- Kiwis
- Red grapes
- Mandarin oranges
- Raspberries
- Blackberries
- Fresh mint
The Best Dressing for Fruit Salad
Whether you make a homemade syrup or mix all of the fruits together with yogurt or pudding, fruit salad needs a little dressing to help round out the flavors. My easy fruit salad dressing is made from orange juice, lemon juice, and honey to help the salad taste well balanced, light, and never overly sweet. If you mix up the fruits in this salad, use different juices like pineapple, apple, or grape juice instead of orange juice.
How to make fruit salad
Step 1: Pour the juices and honey into a saucepan. Bring the mixture up to a boil, then lower the heat and let it simmer until it thickens slightly. Pour in cornstarch mixture, simmer for another minute or two. Remove from the heat and let it cool.
Step 2: Add all of the fruit into a large bowl. Pour the sauce over the fruit, mix, and serve!
Tips and substitutions
- Serve this fruit salad with whipped cream!
- Change up the fruit! Add in chopped pineapple, cherries, bananas, blueberries, apples, and more.
- If you want to add sliced bananas into the salad, mix them in right before serving so they won’t turn brown.
- Juice the oranges and lemons yourself if you can! This will help your syrup taste its best.
- To make this fruit salad vegan, replace the honey with maple syrup or agave.
- Try to cut all of the fruit into evenly sized pieces. This will make for easy eating and a nice presentation.
- I don’t recommend using frozen fruit instead of fresh. Once it thaws, frozen fruit turns mushy and has lots of excess liquid. The salad just won’t taste as good.
Can fruit salad be made the day before?
Yes! Just chop up all of the fruits and make the syrup. Either store them all separately in airtight containers or make the fruit salad and store it in the fridge overnight or up to 4 days ahead of time.
More easy summer brunch recipes
- Purple Berry Smoothies
- Quick and Easy Crepes
- Easy Banana Pancakes
- Pinkalicious Deviled Eggs
- 1 Hour Cinnamon Rolls
📖 Recipe
Easy Fruit Salad Recipe
Ingredients
Dressing
- ⅔ cup fresh orange juice
- 2 tablespoons fresh lemon juice or lime juice
- 4 tablespoons honey or ¼ cup of brown sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon cold water
Fruit Salad
- 2 cups strawberries hulled and sliced
- 3 kiwis peeled and sliced
- 2 cups red grapes
- 2 cans mandarin drained
- 1 cup rasberries
- 1 cup blackberries
- mint for garnish
Instructions
- Using a saucepan, bring orange juice, lemon juice, and honey to a boil over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Pour in cornstarch mixture, simmer for another minute or two, stirring few times. Remove from the heat and let it cool.
- Place the fruit in a large bowl. Pour the cooled sauce over the fruit. Serve in small clear cups or in a big bowl, garnish with mint leaves. Enjoy!
Notes
Tips and substitutions
- Serve this fruit salad with whipped cream or ice cream for a luscious finish.
- Change up the fruit! Add in chopped pineapple, cherries, bananas, blueberries, apples, and more.
- If you want to add sliced bananas into the salad, mix them in right before serving so they won’t turn brown.
- Juice the oranges and lemons yourself if you can! This will help your syrup taste its best.
- To make this fruit salad vegan, replace the honey with maple syrup or agave.
- Try to cut all of the fruit into evenly sized pieces. This will make for easy eating and a nice presentation.
- I don’t recommend using frozen fruit instead of fresh. Once it thaws, frozen fruit turns mushy and has lots of excess liquid. The salad just won’t taste as good.
Nutrition
Q. Do YOU like this Fruit Salad Recipe?
Let me know in the comments below, I would love to hear from you!
Thank YOU for Comment, Share & Recipe Review!
Quote of the Day!
Happy Cooking!
Kathy
Hi, can you make this the night before with the dressing?
Munchkin Time
Hi Kathy, this salad is best served right after you make it, if made ahead it will release a lot of juice. Hope this helps!
Beth
It was delicious. Doubled the recipe for a church pot luck and everyone loved it! Thanks for sharing.
Munchkin Time
Thank you, Beth!