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A cool and refreshing Fresh Fruit Salad Recipe is the perfect in summer when so much fruit is in season. This is an easy fruit salad recipe without a creamy dressing making it simple and refreshing. My dressing is a honey lime with tons of citrus and a hint of vanilla which is the perfect topping for the fruit. You’re going to love it!
Why This is the Best Fruit Salad
I love a great summer fruit salad with all the colors, textures, and refreshing sweet flavors. It’’s one of my favorite summer salads to make for BBQs, potlucks, and brunches because it works as a’s the perfect side dish for any meal – and the taste is amazing!
Dressing Ingredients
- Orange Juice: I like using fresh-squeezed orange juice but you can use a prepared one if you prefer
- Honey: You can substitute agave or maple syrup
- Lemon or lime zest: I love the zing of limes but use lemons if that’s all you have, or even orange.
- Vanilla: For flavor
How to Make Fresh Fruit Salad
- Place all of the fruit in a large bowl. Whisk the orange juice, honey, lemon (or lime) zest, and vanilla in a small bowl.
- Pour the honey-lime dressing over the fruit and lightly toss to coat it all evenly. Garnish with fresh mint leaves.
Recipe Variations
You can add or swap the fruit in the salad for other types that you like. There are a lot of choices, so here are some ideas you might like:
- Grapefruit
- Stone fruit like peaches, plums, or apricots (be sure to peel them)
- Mango
- Papaya
- Kiwi
- Other berries, like Raspberries or Blackberries
- Cantaloupe or honeydew melons
- Watermelon
- Red grapes
Expert Tips
- I would avoid fruit that browns quickly, like bananas and apples, unless you plan to eat the fruit salad soon after it’s made. Apple salad is the way to go with that fruit.
- You can also switch up the dressing by using pineapple juice, watermelon juice, or other fresh fruit juice in place of the orange juice. Add a few squeezes of fresh lemon juice or lime juice, too.
- I like to add the honey because it adds sweetness, but it also gives the dressing a little bit of body. You can use agave instead or skip the sweetener altogether.
- For the best results, wait to wash the fruit until you make the salad. It will keep it better that way.
- Avoid using frozen fruit – a fresh fruit salad is always the way to go.
Storage & Making Ahead
- Store this in an airtight container in the refrigerator.
- Leftover Fruit Salad will keep for a few days, but the salad won’t be as pretty as when it was first made.
- Fruit salad is best not long after it’s made. The fruit will start to break down and release juices after it’s been made. You can make it up to four hours in advance and keep it in the refrigerator. It should hold up fine, but it will have more liquid. I do not recommend making this the day before serving.
FAQs
Does fruit salad need dressing?
No, the juices from the fruit will make it’s own dressing – especially if you sprinkle it with sugar. However my simple dressing adds tons of flavor to the salad.
Fruit Salad Recipe
This cool and refreshing Fruit Salad is the best summer side dish for breakfast, brunch, lunch, or dinner!
Prep Time 30 minutes
Total Time 30 minutes
Ingredients
- Salad:
- 1 pound strawberries hulled and sliced
- 6 ounces blueberries
- 2 cups cubed fresh pineapple
- 4 mandarin oranges peeled and sectioned (see note)
- 1 cup seedless green grapes halved
- Dressing:
- ¼ cup fresh squeezed orange juice
- 2 tablespoons honey
- 1 tablespoon lemon or lime zest
- 1 teaspoon vanilla
- Mint or additional lime zest for garnish
Instructions
- Combine all the fruit in a large bowl.
- Place the orange juice, honey, zest and vanilla in a measuring cup or small bowl and whisk until smooth. Pour over fruit, toss gently to coat.
- You can serve this immediately or chill for up to 4 hours before eating. Store leftovers in the refrigerator for up to 3 days.
Recipe Notes
- I would avoid fruit that browns quickly, like bananas and apples, unless you plan to eat the fruit salad soon after it’s made.
- You can also switch up the dressing by using pineapple juice, watermelon juice, or other fresh fruit juice in place of the orange juice. Add a few squeezes of fresh lemon juice or lime juice, too.
- I like to add the honey because it adds sweetness, but it also gives the dressing a little bit of body. You can use agave instead or skip the sweetener altogether.
- Fruit salad is best not long after it’s made. The fruit will start to break down and release juices after it’s been made. You can make it up to four hours in advance and keep it in the refrigerator. It should hold up fine, but it will have more liquid.
- For the best results, wait to wash the fruit until you make the salad. It will keep it better that way.
- Avoid using frozen fruit – a fresh fruit salad is always the way to go.
- Leftovers will keep for a few days, but the salad won’t be as pretty as when it was first made.
- Store this in an airtight container in the refrigerator.
Recipe Nutrition
Serving: 1serving | Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 277mg | Fiber: 3g | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 72mg | Calcium: 35mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
This cool and refreshing Fruit Salad is the best summer side dish!
This was delicious! The dressing really jazzed it up!