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Fruit salad in a small white bowl.
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Fruit Salad

Freshen up your menu with an easy, make-ahead Fruit Salad that's tossed in a zippy honey and citrus dressing. Toss it together, then allow this crowd-pleasing Fruit Salad to chill for an hour (or more) for a simple and healthy side dish recipe.
Course Salad
Cuisine American
Prep Time 25 minutes
Chilling time 1 hour
Total Time 1 hour 25 minutes
Servings 8 servings (1 1/2 cups each)
Calories 188kcal

Ingredients

For the dressing:

  • 1/4 cup honey
  • 1/4 cup fresh squeezed orange juice
  • 1 tablespoon lemon zest

For the salad:

  • 1 pound strawberries hulled, and quarterd
  • 6 ounces blueberries about 2 cups
  • 6 ounces blackberries about 2 cups
  • 6 ounces raspberries about 2 cups
  • 3 kiwis peeled and sliced
  • 2 apples peeled, cored, and cut into 1/4 inch slices
  • 1 mango peeled, seed removed, and cut into 1/2 inch cubes
  • 2 nectarines or peaches, peeled, seeded, and cut into 1/4 inch slices
  • 2 cups grapes halved

Instructions

  • In a small bowl whisk together honey, orange juice, and lemon zest. Set aside.
  • In a large bowl, add strawberries, blueberries, blackberries, raspberries, kiwi, apple, mango, nectarine, and grapes.
  • Drizzle dressing over the fruit and toss to combine. Cover with plastic wrap, and refrigerate for 1 hour before serving to meld flavors.

Video

Notes

  1. Honey: Maple syrup (not pancake syrup) and agave nectar also work.
  2. Lemon zest: You're aiming to zest just the colored portion, not the more-bitter white pith. Here are four different ways to zest a lemon.
  3. Strawberries, blueberries, blackberries, raspberries, kiwis, apples, mango, nectarines, and grapes: This colorful array of fruits offers a wide array of flavors and textures. That said, this same method and fruit salad dressing can work with any fruit combination.
  4. Yield: This Fruit Salad creates eight 1 1/2-cup servings, which make for generous side dish servings. If you're enjoying this Fruit Salad as part of a big brunch buffet, this recipe can probably serve 12 or so.
  5. Storage: Store leftovers covered for up to 3 or 4 days.
  6. Make ahead: The dressing can be made up to 24 hours in advance. Whisk to recombine before drizzling over the fruit.

Nutrition

Serving: 1.5cups | Calories: 188kcal | Carbohydrates: 47g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 534mg | Fiber: 8g | Sugar: 36g | Vitamin A: 564IU | Vitamin C: 97mg | Calcium: 47mg | Iron: 1mg