This delicious and easy Fruit Salad recipe comes together with a really simple glaze and is perfect for potlucks and brunch gatherings.
Fresh fruit is an absolute favorite in our house. My kids can plow through an entire grocery order of fresh fruit with the best of them. And, honestly, I’m right there with them. Fresh fruit is one of my very favorite snacks.
It is also one of my favorite things to entertain with. It is nutritious, delicious, and so incredibly beautiful. That is why I am so in love with this fruit salad. It’s so pretty, and makes such a great centerpiece when hosting. This delicious recipe is perfect for just about any occasion, but I especially love it for a brunch. This is the best fruit salad recipe; I hope you love it!
How to Make Fruit Salad
This is a brief overview of how to make this easy fruit salad recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make the glaze. Combine orange juice, lemon juice, and brown sugar in a small sauce pan. Bring to a boil while stirring, and then simmer for 8 to 12 minutes until the liquid has reduced to 3/4 cup. Allow the glaze to cool, see my tips for this below.
- Chop the fruit. Cut up the strawberries, pineapple, and kiwi. See below for alternatives.
- Toss everything together. This is best when served immediately. See instructions on storing below.
Cooling the Glaze Quickly
The glaze should cool before tossing with fruit. I like to pour mine into a glass jar and put that in a bowl of ice. It cools in about a half hour.
Fruit Salad Dressing
A simple glaze is the perfect dressing for fruit salad. The combination of sugar and fruit juice are reduced over heat. It provides a light and delicious coating to the fruit that compliments their natural flavors without overpowering them.
Fruit Salad Dressing Ingredients
- Lemon juice: I prefer using fresh lemon juice here, but if that will stop you from making the salad, grab the bottle of lemon juice!
- Orange juice: Just as with the lemon juice, I prefer fresh orange juice, but bottled will still work.
- Brown Sugar: Both light and brown sugar will work here.
Variations and Substitutions
If the fruits I’ve used aren’t your favorites, you could swap them for something in list of alternatives below. I would suggest that you make sure you are picking fruit that is a little more sturdy and will hold up in a fruit salad. For example, I have purposefully left raspberries off the list as they will fall apart in the mixing.
- Red grapes or green grapes: Cut them in half.
- Mandarin oranges: Be sure to use fresh oranges here that are peeled with most of the pith removed. Canned oranges will not hold up as well in the salad.
- Fresh cherries: Pit them and cut them in half.
- Pear: Leave them unpeeled and dice them.
- Mango: See instructions in my Mango Salsa for instructions on how to dice them.
- Melon: Either cantaloupe or honeydew would be delicious in a fruit salad.
- Apples: Leave them unpeeled and cut small.
- Peaches: Cut them in half to remove the pit, and then chop them into chunks.
Picking Fresh Fruit
When you are buying fruit for this summer fruit salad, make sure that the fruit is ripe, but not overly so. Here are a few tips:
- Strawberries: Look for strawberries that are bright red. They should all look firm. Turn the package over to make sure none of those on the bottom have mushy spots.
- Kiwi: Pick the kiwis up. They should be firm to the touch without being rock hard. You should not be able to easily push into them.
- Blackberries and blueberries: Like the strawberries, turn the package over and make sure that you are picking a package with plump and firm berries.
- Pineapple: Look for a pineapple that is more yellow than green. (If it looks more brown than yellow, it is over ripe.) It should have the slightest give when you push into it, and the bottom should smell fruity.
How To Cut A Pineapple
Making Ahead
This salad is best when tossed right before serving. If you are preparing for a party, I suggest making the glaze the day before. Since it needs to cool before tossing with the fruit anyway, it is perfect to prepare in advance. Store it in the refrigerator overnight and toss with the fresh fruit right before serving.
All of the fruit that is listed here can be cut the day before serving. I would not recommend cutting it more than 24 hours in advance.
Leftovers
As mentioned, this fruit salad is best the day it is made. That said, it will still be delicious for 2 to 3 days when stored in an airtight container in the refrigerator.
What to Serve with Fruit Salad
I think this recipe is perfect for serving at brunch, though it is also fantastic at summer picnics and BBQs. Here are a few more brunch recipes that I absolutely adore.
- Quiche Lorraine: This recipe is buttery smooth, and full of delicious flavor. You will absolutely love it.
- French Toast Casserole: Probably my all time favorite brunch recipe, you do not want to make this easy overnight brunch recipe.
- Sour Cream Coffee Cake Recipe: The crumble top on this one is out of this world.
- Mimosa: If you serve brunch at there aren’t mimosas, did it even happen? (Don’t miss out on my delicious non-alcoholic mimosas.)
- Frittata: This recipe is only 30 minutes from start to finish, but tastes like you worked on it for hours.
If you make this delicious easy fruit salad or any of my other recipes, please leave me a comment and let me know what you think!
Easy Fruit Salad
Ingredients
- 2/3 cup orange juice (157.7 ml)
- 1/3 cup lemon juice (78.9 ml)
- 1/3 cup brown sugar (71 grams)
- 1 pound fresh strawberries cut in quarters (453.6 grams)
- 1/2 fresh pineapple cubed (read how to cut a pineapple)
- 1 cup black berries (6 ounces or 170.1 grams)
- 1 cup blueberries (6 ounces or 170.1 grams)
- 3 kiwis peeled, sliced, and quartered
Instructions
- Combine the orange juice, lemon juice, and brown sugar in a small saucepan. While stirring, bring to a boil. Simmer for 8 to 12 minutes or until the liquid reduces to 3/4 cup. Allow it to cool compltely. I like to do this by pouring it into a glass mason jar and putting that jar in a bowl of ice. Alternatively, make this the day before and store in the refrigerator overnight.2/3 cup orange juice, 1/3 cup lemon juice, 1/3 cup brown sugar
- In a large bowl, combine all of the fruit. Please see the post for alternative fruit ideas. The total amount of fruit should equal 8 cups.1 pound fresh strawberries, 1/2 fresh pineapple, 1 cup black berries, 1 cup blueberries, 3 kiwis
- Pour the dressing over the fruit and toss to combine. For best results, serve right after tossing.
averie @ averie cooks says
Summer fruit is the best! And summer is the best time of year!
Melissa Howell says
Lisa, I’m just like you! I always think, “Oh, I’ll make this new recipe I’ve been wanting to try.” Then, “Hey, this other thing I’ve been wanting to make would go great with this.” Then, “What about this other yummy thing?” Pretty soon, I’ve got a four-course meal going on, and I only meant to make one thing! Your fruit salad sounds AMAZING, especially with that vanilla glaze! Yum!
Judy says
Once I had to stop at the grocery store because I’d prepared everything the night before and “not me” had been doing quality checks all night!!
Alice MacKinnon says
I have this done and just waiting for the glaze to cool. So excited.
I hope you enjoyed it Alice!
Rhetta Cumbee says
Love all your recipes!!
I’m so glad to hear that!
Heather Mason says
I was wondering if this calls for fresh squeezed lemon and orange juice? Or can you use prepared orange juice from a carton and lemon juice from the container kind? Thank you! This looks so delicious!
I always suggest fresh but you can totally use prepared and bottled.