This gorgeous fruit salad looks like a rainbow and tastes like sunshine. We picked a vibrant mix of juicy summer fruits whose individual flavors and textures shine, and at the same time blend together harmoniously: oranges, kiwis, pineapple, three kinds of berries, and red grapes.
Making a fresh fruit salad seems like it should be self-explanatory: cut up fruit and put it in a bowl. And yet, fruit salad is so often disappointing — underripe, overly mushy, all-around blah. Not this fruit salad!
We’ll show you exactly how to cut the fruit so that when you serve it all together in a big salad bowl it looks like a treasure chest of nature’s gems. (You’ll definitely want to watch the video to check out this foolproof tip for cutting oranges so that you get all the delicious segments without any of the bitter pith.)
Then dress up your mosaic of fragrant fruit with a zesty honey lime fruit salad dressing that brings out the fruits’ bright flavors and makes this salad taste even more like candy.
Save our easy fruit salad recipe to serve at your next brunch or summer cookout as a colorful side dish — or even as a healthy alternative that will make everyone forget about dessert.
Summer Fruit Salad
Makes 4 – 6 servings
Prep Time: 15 minutes
Total Time: 20 minutes
- 2 navel oranges, peeled and cut into segments (about ¾ cup), or 1 (15 oz) can mandarin oranges in juice, drained
- 1 pound fresh strawberries, chopped (about 3 cups)
- 3 – 4 kiwi fruits, peeled and diced (about 1¼ cups)
- 1 pound fresh pineapple, diced (about 3 cups)
- 6 ounces fresh blueberries (about 1¼ cups)
- 6 ounces fresh blackberries (about 1¼ cups)
- 12 ounces red grapes, halved (about 2 cups)
Honey Lime Dressing
- Zest of 2 limes
- 2 Tablespoons fresh lime juice
- 2 – 4 Tablespoons honey (depends on how sweet and ripe your fruit is)
- Kosher salt, to taste (optional, but recommended)
- In a large mixing bowl, add all of the cut and peeled fruit.
- In a small mixing bowl, whisk together the lime zest, lime juice, honey, and salt. When you’re ready to serve the fruit salad, pour the honey lime dressing over the fruit and toss to coat. (As the salad sits, the juices will gather on the bottom of the bowl, so if you’re not serving the fruit salad immediately, toss it again before you serve it.)
Recipe adapted from Cooking Classy.