A bright fresh fruit salad is a great dish for family get together or even for a healthy meal prep snack! A blend pineapple, berries, kiwi, mango with a citrus mint dressing to bring out the flavor of all the fruits.
Everything You Need to Know About Making Fresh Fruit Salad
This recipe is very simple, but it's the simple ones that are the very best. 7 different fruits all blended together to and compliment each other perfectly.
You may want to switch it up a little or have a few question along the way, if so keep on reading.
Make it Seasonal
The great thing about this recipe is how versatile it is. To keep it budget friendly, I like to stick to the fruits in the sales ads. The recipe as I have it is great for spring through early fall here in Texas, but it may be different where you are, so here are some other seasonal options.
Consider these substitutes for the the season you're in:
- AUTUMN: Apples, pomegranate, pears, or persimmons
- WINTER: Citrus season! Mandarins, grapefruit, or oranges.
- SPRING AND SUMMER: Cantaloupe or honeydew melons, cherries, peaches or nectarines, or raspberries.
Citrus Mint Glaze
While the mere blend of these fruits without a dressing is super delicious, when I'm serving the whole salad to a large group - I like to jazz it up a bit with a sweet citrus mint glaze.
All you need is a little honey, some mint leaves, and a citrus fruit - your favorite or whatever you have on hand. Lime, lemon, grapefruit or orange are all delicious.
Tips for Making Fruit Ahead
If you're making this recipe for company or for meal prep - it's one that you can make ahead easily. Here are a couple of things to keep in mind if you are making it ahead:
TIP #1 - Add the Glaze Just Before Serving: The citrus and honey break down the fruits pretty quickly. To keep this salad from turning into a soggy mess, hold off on dressing until just before serving.
Tip #2 - Make the Glaze Ahead: The longer the glaze sits, the more the flavors blend together. Feel free to make the glaze up to 3 days ahead.
Tip #3 - For Meal Prepping: Don't dress the whole salad - keep the dressing on the side and drizzle it over the top when it's time to eat. I like to pour about a teaspoon into a dressing container if I'm taking in on the go.
This salad keeps without the glaze for up to 5 days and with the glaze for about 2. Make sure it's refrigerated and in an airtight container.
OTHER HEALTHY BRUNCH IDEAS
- Lemon Ricotta Pancakes - slightly sweet and oh-so buttery without a ton of calories
- Western Ham and Cheddar Crustless Quiche - a low carb, high protein version of a Denver omelet.
- Spaghetti Squash Chorizo Breakfast Casserole - a low carb casserole with chorizo, cheddar cheese, and peppers.
- Vegan Nutty Banana Muffins - gluten free with a coconut-pecan crunch topping
Fresh Fruit Salad with Citrus Mint Glaze
- 1 pound fresh strawberries (chopped)
- 4 cups fresh pineapple (one small)
- 6 ounces blackberries
- 6 ounces fresh blueberries
- 2 cups red or green grapes (halved if they’re larger)
- 4 kiwis (peeled and chopped)
- 3 mangos (peeled, cored and sliced)
HONEY CITRUS GLAZE
- 3 Tablespoons honey
- 2 tsp citrus zest (choose from limes, lemons or orange)
- 2 tablespoons citrus juice
- 8-10 mint leaves
- MAKE THE SALAD: In a large bowl, fold all the fruit together until well combined.
- MAKE THE GLAZE: Combine all the dressing ingredients in a food processor or blender.
- FOR SERVING IMMEDIATELY: Pour the glaze over the fruit and toss to coat evenly.
- FOR SERVING LATER: Cover and refrigerate the fruit and glaze separately and pour the glaze over the fruit when you’re ready to serve.
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
PIN IT NOW, MAKE IT LATER