Fruit salads are fresh, flavorful, and flexible. Let’s take a look at how to make fruit salad to fit anyone’s individual tastes.
This is such an easy recipe I almost feel bad posting it here… but don’t worry, I’ll get over it. This is my favorite fruit salad recipe. Anyone can chop up fruit and put it together in a bowl, but it takes someone special to add a 1/4 cup of honey! Or perhaps it doesn’t, who am I to judge. Either way, this is a great twist on the traditional fruit salad and it adds an extra dimension of flavor.
Easy Fruit Salad
The best thing about fruit salad is you can use whatever fruit you like. There are no hard or fast rules other than to use fruit that is in-season for best flavor. I like to mix up sizes, colors, and textures to create more variety. The key is to use 8 cups of your favorite chopped fruit and you will be good to go.
Best Fruit to Use in Fruit Salad
The base of my fruit salads is always melons, followed by smaller cuts and berries. Feel free to scale the recipe up as needed to accommodate how much fruit you have on hand. These are some great fruits to mix and match:
- Watermelon
- Cantaloupe
- Honeydew
- Pineapple
- Mango
- Kiwi
- Strawberries
- Blueberries
- Blackberries
- Raspberries
- Grapes
I don’t typically put apples in this type of fruit salad because the hard crunch doesn’t really blend well with the softer fruits. The flavor of bananas go great in fruit salad, but they turn mushy easily, so I only add them if it is going to be eaten quickly. Again, these are just suggestions, so if you like something that you don’t see on the list, go ahead and add it in.
Fruit Salad Dressing
A fruit salad doesn’t technically require a dressing, but I never pass up an opportunity to add more flavor if possible. This dressing not only adds a touch of sweetness and acidity, but it also prevents the fruit from oxidizing and turning brown as quickly.
The simple dressing I have always used is 1/4 cup of honey with 3 tablespoons of lime juice. Just drizzle it over the salad and gently fold it in.
How to store fruit salad
Fruit salad should be stored in the refrigerator in a large bowl covered in plastic wrap to prevent any odors in your fridge from flavoring the fruit. You can expect it to last three days and then the quality will deteriorate.
Repurpose Pooled Fruit Juices
You will notice the longer it sits the more fruit juices pool on the bottom of your bowl. This is not a bad thing, as these juices will make a PHENOMENAL drink! Mix a few ounces of the juices with an equal amount of Sprite and add rum to taste and you have yourself the best cocktail you will drink all summer. You can even muddle with mint leaves for additional freshness.
More Fruit Salad Ideas
This isn’t the only way to make fruit salad. Check out some of these other great ideas too:
- Fruit Salad with Yogurt – Pina colada inspired flavors!
- Apple Salad – A classic that your grandma likely served.
- Fruit Salad with Pudding – Sweet and decadent.
How to Make Fruit Salad
Ingredients
- 8 cups chopped fresh fruit (see note)
Dressing
- 1/4 cup honey
- 3 tablespoons lime juice
Instructions
- Add fresh fruit to a large bowl.
- Microwave the honey for 10 seconds to thin it out and make it more easily pourable, then add it to the fruit bowl along with the lime juice.
- Gently mix everything together.
Notes
This recipe was originally published on FoxValleyFoodie.com August 2, 2013.
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Leslie says
I use a little less honey and a little more lime juice, but yes!, this is a yummy fruit salad. I also like to sprinkle on some cinnamon.
Lee Lee says
Great idea! I will definitely try this. If you want to add an even more scrumptious flavor, add a few tablespoons of Grand Manier to your warm honey…it is most heavenly. Thank you.
Also, my sincere gratitude on your hashbrown recipe. You rock.
LP says
I usually add a scissoring of mint as well, especially during summer. Yum!
Joycelyn says
Interesting. I make fruit salad all the time but have never added sweeteners as I feel the fruits on their own are always so flavourful. I do however add lemon juice to avoid discolouration of fruit such as apples if I use them, but just might try lime juice the next time as you have suggested just to see how much difference it would make.
One fruit I would never use in fruit salad though especially if being served pot luck style at a neighbourhood or friends back yard BBQ or indoor pot luck party, is kiwi fruit as it’s a common cause of oral allergy syndrome and can make people who are not aware they’re allergic to kiwi as they’ve never eaten kiwi, extremely uncomfortable due to the almost instant reaction of inflammation and itching in their mouths.