Fruit Salad Recipe
This fruit salad recipe includes an array of colorful and healthy fruits, making it a delicious side dish for any meal.
Prep Time15 minutes mins
Cook Time5 minutes mins
Chill Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 10
Author: Lil' Luna
- 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
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.
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.
Pour dressing over fruit, toss to coat, and chill for at least 1 hour before serving.
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.
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