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This fruit salad includes an array of colorful and healthy fruits and a simply sweet dressing!
We Love Fresh Fruit!
We love fruit side dishes for any meal, which is why we love this fruit salad recipe, especially in the summertime!
Salad is the best dish to bring to a party, picnic, or BBQ. It’s a perfect pairing for any summer dinner, especially when it’s filled all of your favorite fruits – like this one!
Why we love it:
- Dressing. If you’ve never tried a fruit salad dressing, you’re going to love it! It’s a fruit salad game changer.
- Healthy. This easy salad recipe is lightly dressed and filled with a variety of fruits (which are easy to change up based on preference) 😉
- Beautiful. The rainbow of colors is visually appealing and delicious to eat. Change it up with seasonal fruits for a perfect spring salad idea or summer salad recipe.
- Prepped in minutes. We love how simple this easy fruit salad recipe is to put together, and especially how yummy it is!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 5 minutes
- ¼ cup packed brown sugar – light or dark brown sugar, or use ¼ cup honey for a natural sweetener
- ¼ cup pineapple juice
- 2 tablespoons orange juice – fresh squeezed or bottled
- 1 teaspoon vanilla extract
- 2 cups green grapes
- 2 cups red grapes
- 1-2 cups cubed pineapple – fresh pineapple is best, but canned pineapple chunks also work
- 1 cup sliced strawberries
- 1 cup blackberries
- 1 cup sliced kiwi
- other favorite fruits – use other fruits that are in season; they tend to be fresher and more cost-effective. Some ideas include cherries, raspberries, blueberries, peaches, apples, and mandarin oranges
How to make fruit salad
- DRESSING. Bring ¼ cup packed brown sugar, ¼ cup pineapple juice, and 2 tablespoons orange juice to a boil in a small pot over medium-high heat.
- Reduce the heat and simmer for 5 minutes. Add 1 teaspoon vanilla and let cool.
- FRUIT. Combine 2 cups each of green and red grapes, 1-2 cups cubed pineapple, 1 cup each of sliced strawberries, blackberries, and sliced kiwi in a large bowl.
- SERVE. Pour dressing over fruit, toss to coat and chill for at least 1 hour before serving.
Complete the Meal
- SIDES: Potato Salad, Broccoli Salad, Grilled Corn on the Cob
- MAIN DISHES: Huli Huli Chicken, Turkey Burger Recipe, Hamburgers
- DESSERTS: Dessert Kabobs, Mini Fruit Tarts, Brownies and Cream Fruit Trifle
- More fruit salads: Cheesecake Fruit Salad, Fall Fruit Salad, Ambrosia Salad
More collections: Summer Recipes, BBQ Side Dishes, Easy Side Dishes
Fruit Salad Recipe
This fruit salad recipe includes an array of colorful and healthy fruits, making it a delicious side dish for any meal.
Ingredients
- ¼ cup packed brown sugar
- ¼ cup pineapple juice
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 2 cups green grapes
- 2 cups red grapes
- 1-2 cups cubed pineapple
- 1 cup sliced strawberries
- 1 cup blackberries
- 1 cup sliced kiwi
Instructions
- Bring packed brown sugar, pineapple juice, and orange juice to a boil in a small pot over medium-high heat. Reduce the heat and simmer for 5 minutes. Add vanilla and let cool.
- Combine green and red grapes, cubed pineapple, sliced strawberries, blackberries, and sliced kiwi in a large bowl.
- Pour dressing over fruit, toss to coat, and chill for at least 1 hour before serving.
Video
Notes
Make this salad up to one day in advance. Let the fruit salad chill in the fridge overnight, or until you’re ready to serve it. Do not add the dressing until closer to serving.
STORE any leftover fruit salad in an airtight container in the fridge for 1-2 days.
FREEZE. Thawed leftovers will be mushy and unappetizing. Store any extras in freezer Ziploc bags to add the fruit to your smoothies.
Variations. Add a little extra sweetness by mixing some mini marshmallows or toasted coconut into your fruit salad.
Nutrition
Serving: 1g, Calories: 98kcal, Carbohydrates: 25g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.03g, Sodium: 4mg, Potassium: 236mg, Fiber: 2g, Sugar: 20g, Vitamin A: 104IU, Vitamin C: 37mg, Calcium: 27mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
fruit salad Tips?
- Don’t toss together too many fruits, stick to 4-6 different fruits in a salad.
- Use equal amounts of each type of fruit and cut them all to bite sizes.
- Choose fruits with different colors and textures.
- Garnish with fresh herbs. Fresh mint pairs well with citrus, and fresh basil is great with berries.
How to avoid soggy fruit salad?
- Avoid using fruit with a high water content, such as watermelon. Bananas tend to get soggy and slimy, avoid these, or add them right before serving.
- The sugar syrup will begin drawing out the natural juices in the fruits, so avoid tossing in the dressing too soon or storing leftovers for too long.
How do I keep fruit from browning?
- Some fruits are treated by using Ball’s Fresh Fruit powder or soaking them in water with lemon juice or lime juice. However, none of the fruits listed on the recipe card are prone to browning.
Can I add extra that aren’t fruit?
- Add a little extra texture and sweetness with some mini marshmallows, maraschino cherries, or toasted coconut mixed into your fruit salad. Top with Whipped Cream or Cool Whip.
Can I make this salad ahead of time?
- Make this salad up to one day in advance. Let the fresh fruit salad chill in the fridge overnight, or until you’re ready to serve it. Do not add the dressing until closer to serving.
How to store fruit salad?
- Store leftover best fruit salad recipe in an airtight container in the fridge for 1-2 days.
- Freezing is not ideal to use as a salad as thawed leftovers will be mushy and unappetizing. However, frozen fruit can be placed in a freezer Ziploc bag and added to your smoothies.
The orange and pineapple juice combo brought all the flavors of this fruit salad together. We loved it.
This was such a cool and refreshing salad that does not disappoint! Turned out fresh, easy and delicious; the best summer salad, indeed!
This was a refreshing treat! The pineapple and orange juice added a tangy sweetness that tied everything together. I made it for a family picnic, and it disappeared quickly!
Had a couple of apples, small bag of large seedless green grapes, and a jar of maraschino cherries. Peeled & diced up the apples into a bowl of real salty water, quartered the grapes, sliced the cherries stirred in your dressing..dressing is the star!
Delicious! I took this to a potluck and it was devoured!
For people who may be new to all this…you might want to say ‘seedless’ grapes
Thanks for the feedback!
This fruit salad looks easy and delicious. My kind of cooking!!!
Mine too! 😉
Can you make the sauce a day ahead and mix together and chill the following day.
Bright, flavorful and so delicious!
Thanks for giving the recipe a try!