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+ servings
Big bowl of fruit salad on top of a checkered tablecloth
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5 from 3 votes

Fruit Salad Recipe

This cool and refreshing Fruit Salad is the best summer side dish for breakfast, brunch, lunch, or dinner!
Prep Time30 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 8 people
Calories: 108kcal
Author: Dorothy Kern
Cost: 20


  • 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


  • 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.


  • 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.


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