If you’re searching for a colorful, refreshing side dish that’s perfect for brunch, potlucks, or your next summer BBQ, you’re going to love this easy fruit salad recipe. I still remember the first time I made a big bowl of this juicy fruit salad for a family picnic—it disappeared in minutes! There’s just something so nostalgic about digging into a big bowl of fresh fruit tossed in a sweet, zesty dressing.
This recipe is more than just chopping fruit—it’s about balancing flavors and textures so every bite feels like a treat. In this post, I’ll share everything you need: my go-to fruit salad ingredients, a simple honey lime dressing, prep and storage tips, easy swaps, and fun variations (yes, even one with whipped topping if you love the retro vibe). Don’t worry if this is your first time—I’ll walk you through it step by step!
Why You’ll Love This Fruit Salad Recipe
This fresh fruit salad checks all the boxes for an easy side dish or healthy snack.
- ✅ Super Quick & Easy: Minimal chopping and no cooking required.
- ✅ Naturally Nourishing: Packed with vitamins, fiber, and natural sweetness.
- ✅ Kid-Approved: Sweet, colorful, and fun to eat!
- ✅ Endlessly Adaptable: Use whatever fruit is in season or in your fridge.
- ✅ Perfect for Any Occasion: From holiday brunch to summer cookouts.
If you want a light, refreshing dish for your next gathering, this easy fruit salad will hit the spot!
Ingredients You’ll Need
Here’s exactly what I use for this fruit salad recipe. Feel free to adjust based on what’s in season!
For the Fruit Salad:
- 2 cups fresh strawberries, hulled and sliced
- 1 ½ cups blueberries
- 1 ½ cups red grapes, halved
- 1 cup fresh pineapple, diced
- 1 cup green grapes, halved
- 2 medium kiwis, peeled and sliced
- 1 cup mandarin oranges, drained if using canned
- 1 cup diced mango (optional)
For the Honey Lime Dressing:
- 2 tablespoons honey (adjust to taste)
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon lime zest
Mini-Tip:
Use a large mixing bowl so you have plenty of room to toss everything together without bruising the fruit.
Ingredient Substitutions
Fruit salad is incredibly flexible. Here are some swaps I love:
- Honey: Use agave syrup or maple syrup for a vegan fruit salad dressing.
- Lime Juice: Swap with fresh lemon juice if that’s what you have.
- Frozen Fruit: I don’t recommend frozen fruit for this salad—once thawed, it tends to get mushy.
- Cool Whip: For a creamy version, fold in whipped topping instead of the honey lime dressing—think retro fruit cocktail vibes!
- Pineapple: Swap for diced melon if you prefer.
How to Make Fruit Salad
This is truly one of the easiest recipes you’ll ever make!
1. Prep the Fruit (10 minutes)
- Wash, peel, and chop all the fruit into bite-sized pieces. I like to pat everything dry with a paper towel to keep excess juice from watering down the salad.
2. Make the Honey Lime Dressing (2 minutes)
- In a small bowl, whisk together the honey, freshly squeezed lime juice, and lime zest until smooth.
3. Toss It All Together (2 minutes)
- Add all the fruit to your large mixing bowl. Pour the dressing over the top and gently toss until the fruit is evenly coated and glossy.
4. Chill & Serve (Optional)
- Serve immediately or cover and refrigerate for up to 2 hours to let the flavors meld. It’s best enjoyed fresh!
Expert Tips for Success
Here’s how to make sure your fruit salad stays fresh, crisp, and delicious every time:
✅ Use ripe but firm fruit so it holds its shape after tossing.
✅ Pat fruit dry after washing to avoid extra liquid pooling in the bowl.
✅ Add delicate fruit like bananas right before serving so they don’t brown.
✅ Don’t overmix—toss gently to keep berries and soft fruit from getting mushy.
✅ If prepping ahead, store the dressing separately and toss just before serving.
Variations & Add-Ons
Fruit salad is one of the most versatile side dishes—here are some ideas to switch it up:
- Creamy Fruit Salad: Fold in vanilla yogurt or whipped topping for a dessert-like twist.
- Minty Fresh: Add a tablespoon of chopped fresh mint leaves for extra brightness.
- Tropical Vibes: Use mango, papaya, and coconut flakes for a vacation feel.
- Nutty Crunch: Top with sliced almonds or toasted coconut flakes just before serving.
- Protein Boost: Add a scoop of cottage cheese on the side for extra staying power.
Serving Suggestions
- Serve this fruit salad chilled in a big clear glass bowl so the colors pop!
- Garnish with extra lime zest or fresh mint for a pretty touch.
- It’s a perfect side dish for breakfast spreads, picnic lunches, or holiday brunches.
- Pair with savory mains like grilled chicken, BBQ ribs, or sandwiches.
- Spoon leftovers over Greek yogurt or oatmeal for a quick breakfast.
Storage & Reheating
Fridge: Store any leftovers in an airtight container in the fridge for up to 2 days. The fruit will naturally release juice over time, so give it a quick stir before serving.
Freezer: I don’t recommend freezing fruit salad—thawed fruit becomes mushy and loses its fresh texture.
Reheating: Not needed! This salad is best enjoyed cold or at room temperature.
Nutrition Information (per serving)
Approximate values for 1 cup serving:
- Calories: 120
- Protein: 1g
- Carbs: 30g
- Fat: 0g
- Sugar: 24g
- Fiber: 4g
- Sodium: 2mg
Prep, Cook & Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 0 minutes | 15 minutes |
Frequently Asked Questions
Can I make fruit salad ahead of time?
Yes! Prep the fruit and the dressing separately up to a day in advance. Combine them just before serving to keep the fruit crisp.
What fruit should not be used in fruit salad?
Avoid fruits that brown quickly like bananas or apples unless adding them right before serving. Also, skip frozen fruit—it turns mushy once thawed.
How do I keep fruit salad from getting soggy?
Use firm, ripe fruit and pat it dry after washing. Add the dressing just before serving and toss gently to avoid bruising the fruit.
Can I use canned fruit cocktail?
You can, but drain it well. For a fresher taste and better texture, I recommend using mostly fresh fruit whenever possible.
How long does fruit salad last?
It’s best eaten the same day but will keep in the fridge for up to 2 days. Some fruits may release juice, so stir before serving.
Conclusion
There you have it—my go-to fruit salad recipe that’s sweet, simple, and guaranteed to please! Whether you’re making it for brunch, a picnic, or just a healthy snack, it’s one of those easy side dishes that never goes out of style. I hope you love it as much as I do! If you try this recipe, leave a comment below, rate it, or share your favorite fruit combo—I’d love to hear from you!
Fruit Salad Recipe
Ingredients
- For the Fruit Salad:
- 2 cups fresh strawberries hulled and sliced
- 1 ½ cups blueberries
- 1 ½ cups red grapes halved
- 1 cup fresh pineapple diced
- 1 cup green grapes halved
- 2 medium kiwis peeled and sliced
- 1 cup mandarin oranges drained if using canned
- 1 cup diced mango optional
- For the Honey Lime Dressing:
- 2 tablespoons honey adjust to taste
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon lime zest
Instructions
- Prep the Fruit (10 minutes)
- Wash, peel, and chop all the fruit into bite-sized pieces. I like to pat everything dry with a paper towel to keep excess juice from watering down the salad.
- Make the Honey Lime Dressing (2 minutes)
- In a small bowl, whisk together the honey, freshly squeezed lime juice, and lime zest until smooth.
- Toss It All Together (2 minutes)
- Add all the fruit to your large mixing bowl. Pour the dressing over the top and gently toss until the fruit is evenly coated and glossy.
- Chill & Serve (Optional)
- Serve immediately or cover and refrigerate for up to 2 hours to let the flavors meld. It’s best enjoyed fresh!
Notes
✅ Pat fruit dry after washing to avoid extra liquid pooling in the bowl.
✅ Add delicate fruit like bananas right before serving so they don’t brown.
✅ Don’t overmix—toss gently to keep berries and soft fruit from getting mushy.
✅ If prepping ahead, store the dressing separately and toss just before serving.
