This fruit salad is a feast for the eyes and the palate, bursting with vibrant colors, juicy textures, and a harmonious blend of sweet and tangy flavors. Whether you’re serving it at a casual gathering or a formal brunch, this dish is sure to impress with its freshness and versatility.
Ingredients Overview
Each fruit in this salad contributes a unique flavor and texture. Watermelon provides a refreshing, juicy base, while strawberries add sweetness with a slight tart edge. Mangoes and pineapple deliver tropical notes, balancing the tartness of kiwis. Grapes and blueberries add a pop of color and a burst of juiciness, while blackberries and raspberries provide a touch of tangy sophistication. The citrus dressing, made with freshly squeezed orange and lemon juice, ties everything together with its bright and zesty undertones. If fresh fruits are unavailable, frozen options can work in a pinch, though they may affect the salad’s texture.
Step-by-Step Preparation
Start by preparing the citrus dressing. Squeeze fresh juice from an orange and a lemon, mixing the two in a small bowl. This combination creates a perfectly balanced dressing that enhances the natural sweetness of the fruit.
Prepare the fruit by washing, peeling, and chopping it as needed. Cut everything into bite-sized pieces for ease of eating, ensuring uniform sizes to maintain a balanced texture. Be gentle with delicate fruits like raspberries to prevent them from breaking apart.
Begin layering the salad by placing sturdier fruits like grapes, pineapple, mangoes, blueberries, and strawberries at the bottom of a large mixing bowl. Drizzle half of the citrus dressing over this layer and gently toss to coat the fruit evenly. Add the remaining fruits, excluding the raspberries, on top.
Pour the remaining dressing over the salad, carefully tossing to combine without crushing the softer fruits. Incorporate the raspberries last to maintain their shape and vibrancy.
Recipe Tips & Frequently Asked Questions
Choosing the freshest, ripest fruits:
Look for firm, fragrant fruits without blemishes for the best results.
Adjusting the citrus dressing:
Add more lemon juice for a tangier salad or increase orange juice for extra sweetness.
Preventing a watery salad:
Ensure all fruits are thoroughly dried after washing before adding them to the bowl.
Can I substitute fruits based on availability?
Yes, seasonal fruits like peaches or cherries can be used for variation.
What’s the best way to keep the salad fresh if not serving immediately?
Store it covered in the refrigerator and add delicate fruits like raspberries just before serving.
Can I use store-bought juice for the citrus dressing?
Fresh juice is recommended for the best flavor, but store-bought can be a convenient alternative.
What to Serve With This Recipe
Pair this fruit salad with breakfast staples like yogurt, granola, or fluffy pancakes for a wholesome start to the day. Serve it as a refreshing side dish at summer barbecues or picnics, or dress it up with whipped cream or a drizzle of chocolate for a light dessert. It’s also a fantastic addition to brunch spreads, complementing both sweet and savory dishes.
Storage and Make-Ahead Tips
Store the salad in an airtight container in the refrigerator to keep it fresh for up to two days. If making ahead, prepare and layer the sturdier fruits first, adding delicate fruits and dressing closer to serving time to preserve their texture and flavor.
This fruit salad is a versatile, crowd-pleasing dish that’s as visually stunning as it is delicious. Its refreshing medley of flavors and textures makes it perfect for any occasion. Experiment with different fruit combinations or toppings to create your own signature version of this delightful recipe.
Ingredients
6 cups watermelon, cubed
2 pounds strawberries, halved
4 mangoes, peeled, cored, and cubed
1 pineapple, cored and chopped into chunks
5 kiwis, peeled and quartered
2 cups seedless red grapes
6 ounces blueberries
12 ounces blackberries
6 ounces raspberries
1 large orange, juiced
1 lemon, juiced
Instructions
Start by preparing the citrus dressing. Squeeze the juice from the orange and lemon into a small bowl, mixing them together thoroughly. Set the dressing aside for later use.
Prepare the fruit by washing, peeling, and cutting it into appropriate sizes. Aim for uniform, bite-sized pieces to ensure a balanced texture. Avoid chopping the fruit too finely, as this can cause it to become mushy and less fresh, especially if you have leftovers.
In a large mixing bowl, begin layering the sturdier fruits first—grapes, pineapple, mango, blueberries, and strawberries. Drizzle half of the prepared citrus dressing over this layer and gently toss to coat the fruit evenly.
Add the remaining fruits, excluding the raspberries, to the bowl. Pour the rest of the citrus dressing over the top and carefully toss to combine. Incorporate the raspberries last, as they are more delicate and prone to breaking apart during mixing.
Serve the fruit salad immediately for the freshest flavor and texture. Alternatively, cover the bowl tightly with plastic wrap or a lid and refrigerate until ready to enjoy.
Fruit Salad Recipe
Ingredients
- 6 cups watermelon cubed
- 2 pounds strawberries halved
- 4 mangoes peeled, cored, and cubed
- 1 pineapple cored and chopped into chunks
- 5 kiwis peeled and quartered
- 2 cups seedless red grapes
- 6 ounces blueberries
- 12 ounces blackberries
- 6 ounces raspberries
- 1 large orange juiced
- 1 lemon juiced
Instructions
- Start by preparing the citrus dressing. Squeeze the juice from the orange and lemon into a small bowl, mixing them together thoroughly. Set the dressing aside for later use.
- Prepare the fruit by washing, peeling, and cutting it into appropriate sizes. Aim for uniform, bite-sized pieces to ensure a balanced texture. Avoid chopping the fruit too finely, as this can cause it to become mushy and less fresh, especially if you have leftovers.
- In a large mixing bowl, begin layering the sturdier fruits first—grapes, pineapple, mango, blueberries, and strawberries. Drizzle half of the prepared citrus dressing over this layer and gently toss to coat the fruit evenly.
- Add the remaining fruits, excluding the raspberries, to the bowl. Pour the rest of the citrus dressing over the top and carefully toss to combine. Incorporate the raspberries last, as they are more delicate and prone to breaking apart during mixing.
- Serve the fruit salad immediately for the freshest flavor and texture. Alternatively, cover the bowl tightly with plastic wrap or a lid and refrigerate until ready to enjoy.
