I created a Fresh Fruit Salad of berries, citrus, kiwi and grapes in a honeyed juice sauce topped with mint, and I have a small trick in the dressing that will surprise you.

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I’m obsessed with this Easy Fruit Salad because it somehow tastes like a day off and still feels a little wild. Juicy strawberries bring the sweet, while torn fresh mint leaves give tiny surprising pops of cool that make you stop and think, wait, what is that?

There’s a glossy sweet sauce and a bright lift that keeps each bite from getting one note, and yeah sometimes I catch myself eating it by the bowl instead of spooning it out. Call it my Fresh Fruit Salad secret, the kind of thing you keep in mind for when company arrives.

Why I Like this Recipe

– I like how bright and fresh it tastes, it instantly wakes me up on a hot day.
– I like that it’s quick to pull together even when im tired and running late.
– I like that leftovers still taste good the next day, though they get a bit juicier.
– I like that people always ask for seconds, makes me feel proud of my cooking.

Ingredients

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Strawberries bring vitamin C and fiber, sweet bright bite, sometimes a little tart.
Blueberries pack antioxidants and fiber, mellow sweetness, great for brain health too.
Raspberries are loaded with fiber, soft tangy taste that balances sweeter fruits.
Oranges add juicy vitamin C, citrus zip that lifts overall flavor, refreshing.
Kiwis give vitamin C and potassium, fuzzy looking but bright tart sweet flesh.
Grapes add juicy carbs and natural sugars, mild sweetness, child friendly snack.
Honey is natural sweetener, adds floral depth and smoothness, use sparingly cause calories.
Mint gives cool herbal lift and aroma, tiny calories, brightens each spoonful.

Ingredient Quantities

1 cup strawberries hulled and quartered

1 cup blueberries

1 cup raspberries

2 medium oranges peeled and segmented (about 1 1/2 cups)

2 kiwis peeled and sliced

1 cup seedless grapes halved

3 tablespoons fresh orange juice (about 1 small orange)

1 tablespoon fresh lemon juice

2 tablespoons honey or more to taste

1 teaspoon orange zest

2 tablespoons fresh mint leaves chopped plus extra for garnish

How to Make this

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1. Prep the fruit: hull and quarter 1 cup strawberries, peel and segment 2 medium oranges (about 1 1/2 cups), peel and slice 2 kiwis, halve 1 cup seedless grapes, and measure 1 cup blueberries and 1 cup raspberries. Use a large bowl ready for mixing.

2. Remove as much of the orange white pith as you can when segmenting so it’s not bitter, then add all the prepped fruit to the large bowl.

3. Make the dressing in a small bowl: whisk together 3 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 2 tablespoons honey (use a bit more if you like it sweeter), and 1 teaspoon orange zest until the honey is dissolved. If the honey is thick, warm it for 5 seconds or stir with a splash of warm water to help it blend.

4. Stir 2 tablespoons chopped fresh mint into the dressing so the flavor infuses, then pour the dressing over the fruit.

5. Gently fold the fruit and dressing with a wide spoon or spatula to coat everything, be careful with the raspberries so they don’t break up.

6. Taste and adjust: add more honey if you want it sweeter or a little extra lemon juice if you want more brightness.

7. Cover and chill in the fridge for 15 to 30 minutes to let the flavors meld but not so long the berries get soggy. Stir once or twice while chilling if you can.

8. Just before serving, give the salad one last gentle toss and sprinkle extra fresh mint leaves on top for garnish.

9. Serve cold as a dessert or light side. Store leftovers in an airtight container in the fridge up to two days, but expect some extra juice as the fruit continues to release liquid.

Equipment Needed

1. Large mixing bowl (for tossing all the fruit)
2. Small bowl (for whisking the dressing)
3. Chef’s knife (sharp, makes segmenting oranges easier)
4. Paring knife (for hulling strawberries and detail work)
5. Cutting board
6. Citrus reamer or handheld juicer (for the orange and lemon juice)
7. Microplane zester (for that 1 tsp orange zest)
8. Measuring spoons + 1-cup measuring cup (for honey, juices and fruit amounts)
9. Small whisk or fork and a wide spoon or rubber spatula (to fold gently without smashing the raspberries)
10. Colander or salad spinner (to rinse and dry berries before mixing)

FAQ

Q: How long will this fruit salad keep in the fridge? A: Best eaten within 24 hours for peak texture and flavor. You can store it up to 2 days in an airtight container but the berries will get soft and the juices make everything soggy after that.

Q: Can I use frozen fruit instead of fresh? A: Yes, but thaw and drain very well first or itll turn mushy. Fresh is much better if you can get it.

Q: Can I swap the honey for something else? A: Sure, maple syrup or agave work great for a vegan option. Start with the same amount and add more to taste.

Q: How do I keep the salad from getting soggy? A: Toss gently, pat berries dry, add the orange/lemon-honey dressing right before serving and keep any extra juice separate until you serve.

Q: Can I make this ahead for a party? A: You can chop and chill the fruit a few hours ahead, but wait to mix in the dressing and mint until just before serving for best texture.

Q: Any simple serving or variation ideas? A: Try it over yogurt or cottage cheese, sprinkle with granola, add a splash of sparkling water for fizz or a little rum for adults, and garnish with extra mint.

Easy Fruit Salad Recipe Substitutions and Variations

Strawberries:
- Peaches or nectarines, sliced — similar texture and sweet, use about 1 cup.
- Mango, diced, for a tropical twist, use slightly less if super ripe.
- Cherries, pitted and halved, great in season, about 1 cup.
Oranges (segments, juice, zest):
- Mandarins or clementines, easy 1:1 swap and easier to segment.
- Pineapple chunks or a splash of pineapple juice, sweeter so cut back on honey.
- Lemon or lime juice plus a touch of simple syrup if you need the acid but no orange.
Honey:
- Maple syrup, use 1:1, gives a deeper flavor.
- Agave nectar, milder and 1:1 swap.
- Simple syrup (sugar dissolved in water), use to taste, good if you’re out of liquid sweeteners.
Fresh mint:
- Fresh basil, surprisingly great with berries, chop thinly.
- Lemon balm or lemon verbena, similar bright herbal note.
- Grated lemon or orange zest if you dont want herbs at all.

Pro Tips

1) Save the raspberries till the very end, theyre fragile and will turn to mush if you overwork them. Gently fold them in with a big spoon, dont smash, and youll keep the pretty whole berries.

2) Warm the honey for 5 to 8 seconds in the microwave or stir it with a splash of warm water so it blends smooth, then mix a little of that dressing with just the firmer fruit (strawberries, grapes) for 8 to 12 minutes to draw out a light syrup. Not too long or the berries get soggy, but this gives great flavor and a glossy finish.

3) Bruise the mint between your fingers before chopping to wake up the oils, and zest with a microplane for maximum aroma, not big chunks. Reserve a few whole leaves for garnish so it looks fresh when you serve it.

4) If you want to keep leftovers from getting watery, line the container with a paper towel or store the dressing separately and toss just before serving. Or freeze a few blueberries and grapes to use as cold “ice” when you serve, they wont water down the salad as they melt.

Easy Fruit Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created a Fresh Fruit Salad of berries, citrus, kiwi and grapes in a honeyed juice sauce topped with mint, and I have a small trick in the dressing that will surprise you.

Servings

servings

Calories

107

kcal

Equipment: 1. Large mixing bowl (for tossing all the fruit)
2. Small bowl (for whisking the dressing)
3. Chef’s knife (sharp, makes segmenting oranges easier)
4. Paring knife (for hulling strawberries and detail work)
5. Cutting board
6. Citrus reamer or handheld juicer (for the orange and lemon juice)
7. Microplane zester (for that 1 tsp orange zest)
8. Measuring spoons + 1-cup measuring cup (for honey, juices and fruit amounts)
9. Small whisk or fork and a wide spoon or rubber spatula (to fold gently without smashing the raspberries)
10. Colander or salad spinner (to rinse and dry berries before mixing)

Ingredients

1 cup strawberries hulled and quartered
1 cup blueberries
1 cup raspberries
2 medium oranges peeled and segmented (about 1 1/2 cups)
2 kiwis peeled and sliced
1 cup seedless grapes halved
3 tablespoons fresh orange juice (about 1 small orange)
1 tablespoon fresh lemon juice
2 tablespoons honey or more to taste
1 teaspoon orange zest
2 tablespoons fresh mint leaves chopped plus extra for garnish

Directions

Prep the fruit: hull and quarter 1 cup strawberries, peel and segment 2 medium oranges (about 1 1/2 cups), peel and slice 2 kiwis, halve 1 cup seedless grapes, and measure 1 cup blueberries and 1 cup raspberries. Use a large bowl ready for mixing.
Remove as much of the orange white pith as you can when segmenting so it's not bitter, then add all the prepped fruit to the large bowl.
Make the dressing in a small bowl: whisk together 3 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 2 tablespoons honey (use a bit more if you like it sweeter), and 1 teaspoon orange zest until the honey is dissolved. If the honey is thick, warm it for 5 seconds or stir with a splash of warm water to help it blend.
Stir 2 tablespoons chopped fresh mint into the dressing so the flavor infuses, then pour the dressing over the fruit.
Gently fold the fruit and dressing with a wide spoon or spatula to coat everything, be careful with the raspberries so they don't break up.
Taste and adjust: add more honey if you want it sweeter or a little extra lemon juice if you want more brightness.
Cover and chill in the fridge for 15 to 30 minutes to let the flavors meld but not so long the berries get soggy. Stir once or twice while chilling if you can.
Just before serving, give the salad one last gentle toss and sprinkle extra fresh mint leaves on top for garnish.
Serve cold as a dessert or light side. Store leftovers in an airtight container in the fridge up to two days, but expect some extra juice as the fruit continues to release liquid.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.