This fruit salad is great for any backyard barbecue or party. It’s so good. It’s one of my favourites because the citrusy sauce adds something special. The longer you let it sit in the fridge, the tastier it gets. I like to chill it for 3 to 4 hours before serving.
Our honey-citrus dressing makes this fruit salad extra delicious. It takes this classic summer side dish to a whole new level. Fruit salads can be made with lots of different fruits, but if you choose the wrong ones or make it too early, it can end up soggy and not so tasty.
Simple Fruit Salad Recipe
Equipment
- Cutting Board
- Knife
- Mixing bowl
- Spoon or spatula for mixing
- Fruit peeler Optional
Ingredients
- 2 cups Strawberries hulled and sliced
- 2 cups Grapes washed and halved
- 2 Oranges peeled and segmented
- 2 Bananas sliced
- 1 Apple diced
- 1 Kiwi peeled and sliced
- 1 cup Blueberries
- 1 cup Pineapple chunks
- 1/4 cup Honey or maple syrup optional, for added sweetness
- 2 tbsp Lemon juice to keep the fruits fresh and add a zing
Instructions
- Firstly, wash all the fruits well.
- Then, cut them up into bite-sized pieces.
- Put them in a big bowl.
- Add any small fruits like blueberries.
- If you want it sweeter, drizzle some honey or maple syrup.
- Squeeze some lemon juice over everything.
- Mix gently.
- Taste and adjust if needed.
- Put it in serving bowls.
- Eat right away or keep it in the fridge. Enjoy!
Notes
- This fruit salad is delicious all by itself, but you can certainly use it to dress up other sweet dishes.
- It pairs wonderfully with pancakes, crepes, waffles and even French toast or Nutella toast.
- Use fresh, ripe and sweet-tasting fruits only. Do not use under-ripe fruits as they can wreak havoc on your gut. Try to include as many different colours of fruits as possible, as each colour is associated with different, specific nutrients.
- Fruits should ideally not be eaten after a meal. It is always better to have fruit at least 30 minutes to an hour before the meal.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 42g |
| Protein | 3g |
| Fat | 1g |
| Saturated Fat | 0.1g |
| Sodium | 4mg |
| Potassium | 369mg |
| Sugar | 33g |
| Iron | 1mg |
| Fibre | 4g |
Can I Use Fruits From the Freezer to Make Fruit Salad?
Using fruits that have been frozen might not be the best idea for making fruit salad. When fruits are frozen and then thawed, they often become mushy and release a lot of liquid, which can affect the texture and taste of your salad. It’s better to use fresh fruits that are in season for the tastiest and most satisfying results.
Can I Prepare Fruit Salad in Advance?
You can prep your pomegranate a day before making your fruit salad, but it’s best to cut the other fruits right before tossing them together. It’s tastiest to eat the salad right away.
If you have leftovers, you can store them in the fridge for a day, or freeze them for smoothies later. Just know that bananas might turn brown quickly because of air exposure.
How Can I Stop My Fruit Salad from Turning Brown?
When fruits like apples or bananas turn brown, it’s because of something called oxidation. When fruit meets air, it reacts with oxygen, which changes how it looks and tastes.
Adding citrus juice can help slow down this process, but it’s not great to mix sweet and acidic fruits. That’s why it’s best to eat your fruit salad right after cutting up the fruits. The longer they sit out, the more they can change.
