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Fresh Fruits

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Fresh Fruit Salad is a colorful, refreshing combination of berries, tropical fruit, citrus, and crisp apple tossed with a light citrus-honey dressing. It is naturally sweet, easy to prepare, and perfect for breakfast, brunch, snacks, or a light dessert.

Ingredients

  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup seedless grapes, halved
  • 1 cup pineapple, diced
  • 2 kiwis, peeled and sliced
  • 1 mango, peeled and diced
  • 1 orange or 2 clementines, peeled and segmented
  • 1 apple, cored and diced
  • 1 banana, sliced
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime or lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon finely grated citrus zest, optional
  • Fresh mint leaves, optional

Instructions

  1. Thoroughly wash all fruit that requires washing. Gently dry the berries and grapes to prevent excess water from collecting in the salad.
  2. Hull and slice the strawberries, halve the grapes, and cut the pineapple, kiwi, mango, and apple into bite-sized pieces.
  3. Peel the orange or clementines and separate into segments. Cut larger segments into smaller pieces if desired.
  4. Place the strawberries, blueberries, grapes, pineapple, kiwi, mango, citrus, and apple in a large serving bowl.
  5. In a small bowl, whisk together the orange juice, lime or lemon juice, honey or maple syrup, and optional citrus zest.
  6. Pour the dressing over the prepared fruit and gently toss until evenly coated, taking care not to crush the softer berries.
  7. Slice the banana shortly before serving and gently fold it into the fruit salad to minimize browning and softening.
  8. Taste and adjust the citrus juice or sweetener as desired. Reduce or omit the honey or maple syrup when using particularly sweet fruit.
  9. Serve immediately or refrigerate for 15–30 minutes for a chilled fruit salad.
  10. Garnish with fresh mint leaves just before serving, if desired.

Notes

  • Choose ripe but firm fruit for the best balance of sweetness and texture.
  • For a tropical fruit salad, use pineapple, mango, kiwi, papaya, banana, and fresh coconut with a lime-forward dressing.
  • For a berry variation, combine strawberries, blueberries, raspberries, and blackberries, handling the softer berries gently.
  • For a fall variation, combine apples, pears, grapes, pomegranate seeds, and orange segments with an optional pinch of cinnamon in the dressing.
  • Serve with Greek yogurt, granola, chia seeds, or chopped nuts for a more substantial breakfast or snack.
  • For a dessert-style variation, add toasted coconut, chopped pistachios, or whipped cream just before serving.
  • For a no-added-sugar version, omit the honey or maple syrup and use only the fresh citrus juices.
  • Store leftovers in an airtight container in the refrigerator and enjoy within 1–2 days for the best texture.
  • If preparing ahead, leave the banana out and add it only to the portion being served.
  • Freezing the assembled fruit salad is not recommended because many fresh fruits become soft and watery after thawing.

Nutrition

Find it online: https://thefamilycooking.com/fresh-fruits/