Name: Fruit Salad Recipe
Prep time: 20 min
Ingredients: 2 cups ripe strawberries (hulled and quartered); 2 cups seedless grapes (halved if large); 2 cups cubed pineapple; 2 cups cubed melon (cantaloupe or honeydew); 2 medium apples (cored and diced); 2 medium kiwis (peeled and sliced); 2 large oranges or 3 mandarins (segmented); ¼ cup finely chopped fresh mint; 1 –2 tbsp lime or lemon juice; 1 –2 tbsp honey (or agave/maple syrup for vegan); Pinch of flaky salt

Fresh, colorful, and endlessly adaptable — a great Fruit Salad Recipe is one of the simplest ways to celebrate seasonality, add color to a table, and make something that feels both indulgent and wholesome. In this long, practical, and chef-minded guide you’ll find everything from ingredient selection and knife technique to dressings, variations, storage, plating, and troubleshooting. Whether you need a weeknight side, a picnic-ready dish, or a showstopping brunch centerpiece, this Fruit Salad Recipe will walk you through how to build fruit-forward flavor, texture contrast, and a gorgeous final presentation.

Why this Fruit Salad Recipe matters

Fruit salad is more than a tossed bowl of fruit — when built with intention it balances sweetness, acidity, texture, and aroma. A professional approach considers:

Seasonality: Fruits at their peak bring aroma and complexity without extra sugar.
Texture contrast: Soft, juicy, crunchy, and creamy elements make every forkful interesting.
Acid balance: Bright acids (citrus, vinegars, fermented elements) lift sweetness.
Aromatics & herbs: Small additions like mint, basil, or grated ginger transform flavors.
Versatility: It can be a dessert, side dish, breakfast topper, or cocktail garnish.

This Fruit Salad Recipe focuses on principles and specific recipes so you can adapt it to whatever’s in the market or your pantry.

What you’ll learn in this post

A reliable base Fruit Salad Recipe with ingredient amounts and step-by-step prep.

Three simple dressings and an optional syrup to elevate the fruit.
Multiple variations (tropical, berry-forward, citrus, autumnal, and savory-sweet).
Make-ahead, storage, and food-safety tips.
Presentation, pairing, and serving suggestions.
Troubleshooting and FAQs.

Ingredients: a dependable base Fruit Salad Recipe (serves 6–8)

Use these amounts as a template — scale up or down depending on guests and how fruit-forward you want the salad.

2 cups ripe strawberries, hulled and quartered (or halved if small)

2 cups seedless grapes, halved if large (mix red and green for color)
2 cups cubed pineapple (about 1 small pineapple or 1 can drained—see notes)
2 cups cubed melon (cantaloupe or honeydew)
2 medium apples, cored and diced (choose a crisp variety: Honeycrisp, Gala)

2 medium kiwis, peeled and sliced into coins
2 large oranges or 3 mandarins, segmented (supremed or peeled and sliced)
1/4 cup finely chopped fresh mint (or basil for a twist)
Optional: 1–2 tablespoons lime or lemon juice (see dressing choices)

Optional: 1–2 tablespoons honey, agave, or maple (only if fruit needs a lift)
Pinch of flaky salt

Notes:

Use a mix of firm and soft fruits to maintain texture over time.
Avoid bananas in the make-ahead version (include just before serving) because they brown quickly.

If using canned fruit, drain well and rinse to remove excess syrup.

Equipment you’ll want

Sharp chef’s knife and paring knife
Cutting board (use separate boards for fruit vs. raw proteins)
Large mixing bowl
Citrus zester and juicer
Fine mesh strainer (for removing excess juice if needed)
Wooden spoon or silicone spatula
Serving bowl or individual coupe glasses for plating

Prep fundamentals and knife technique

Good knife technique speeds prep and improves texture:

Keep fruit uniform. Aim for bite-size pieces (roughly 1–1.5 inches) so every forkful offers a variety.

Work from firm to soft. Dice apples and melons first, then move to delicate berries to avoid crushing.
Use acid on fruits that brown. Toss apple pieces with 1 tablespoon lemon or lime juice when prepping for ahead-of-time service.
Segment citrus when possible. Supreming (segmenting) citrus removes membranes and bitterness and adds elegance.

Use a shallow bowl after cutting soft berries. This prevents juices from pooling and making other fruit soggy.

Step-by-step Fruit Salad Recipe — Classic method

Prepare and chill your tools. A chill in the bowl helps keep fruit cooler longer, especially on hot days.
Prep fruit as described above. Hull, peel, core, and cut to uniform sizes.

Combine fruit gently. In a large bowl, fold apples, melons, pineapple, grapes, and citrus together. Add berries and kiwis last and fold gently so they retain shape.
Dress lightly (optional). If using a dressing (see recipes below), add just before serving or add half if making ahead and reserve the remainder as a finishing drizzle.
Finish with herbs and salt. Add chopped mint or basil and a light pinch of flaky sea salt to brighten flavors.

Chill briefly or serve immediately. For best texture, chill no longer than 1–2 hours if fruit is very juicy. Add delicate items (e.g., bananas) right before serving.

Three dressings to boost your Fruit Salad Recipe

1) Simple Citrus-Honey Dressing

Bright and classic — pairs with most fruit combinations.

2 tablespoons freshly squeezed orange juice
1 tablespoon lime juice
1 tablespoon honey (or agave for vegan)
1 teaspoon grated lime zest
Whisk and drizzle over salad; toss gently.

2) Yogurt-Honey-Lavender (for creamy, breakfast-style salad)

Adds a silky, tangy layer that works as a breakfast parfait or dessert.

1/2 cup plain Greek yogurt (or coconut yogurt)
1 tablespoon honey
1/2 teaspoon vanilla extract
1/8 teaspoon culinary lavender (optional, very small pinch)
Fold through fruit gently or serve dolloped on top.

3) Mint-Lime Vinaigrette (herbal and refreshingly sharp)

Great with tropical fruit or spicy savory pairings.

3 tablespoons fresh lime juice
1 tablespoon light olive oil (or neutral oil)
1 tablespoon chopped mint leaves
1 teaspoon honey or agave (optional)
Pinch of salt and pepper
Whisk and toss lightly.

Optional: Spiced Simple Syrup (for when fruit is underripe)

If you have underripe stone fruit or berries that lack sweetness, a light syrup can rescue them:

1/2 cup water
1/2 cup granulated sugar (or 1/3 cup honey)
1 cinnamon stick, 2 whole cloves, and zipper of vanilla (optional)
Simmer until sugar dissolves and syrup slightly thickens. Cool, strain, and toss 1–2 tablespoons with fruit.

Use sparingly — you want to accent, not drown the fruit.

Variations — make the recipe your own

Tropical Fruit Salad Recipe

Pineapple, mango, papaya, kiwi, shredded coconut, lime juice, and chopped cilantro or mint. Add a splash of rum (optional, for adults) or a sprinkle of toasted coconut.

Berry-Forward Fruit Salad Recipe

Strawberries, raspberries, blueberries, blackberries, a squeeze of lemon, and a honey-vanilla drizzle. Great with a dollop of mascarpone.

Citrus and Stone Fruit Salad Recipe

Supremed oranges, grapefruit, sliced nectarines/peaches, and a basil chiffonade. Lightly drizzle with olive oil and finish with flaky salt for a savory twist.

Autumn Fruit Salad Recipe

Baked pears or roasted apples tossed with pomegranate arils, toasted walnuts, a maple-cinnamon glaze, and a few torn sage leaves.

Savory-Sweet Salad (for cheese boards)

Green apple, pear, grapes, quince paste (or fig jam), rosemary, and shaved aged cheddar. Serve with slices of baguette or crackers.

Dietary notes and substitutions

Vegan: Use agave or maple instead of honey; use coconut yogurt for creamy dressings.

Gluten-Free: Fruit salad is naturally gluten-free — watch any added toppings (granola) for gluten.
Low-sugar: Skip syrups and honey; choose naturally sweeter seasonal fruit and add a squeeze of lemon/lime to intensify perceived sweetness.
Nut-free: Omit nuts or swap for seeds (pumpkin, sunflower) for crunch.

Make-ahead, storage, and safety

Best if served within 24 hours. Fruit salads are freshest within 6–12 hours; some fruits release juices over time, which changes texture.
Apples and pears: Toss with lemon or lime if making ahead to reduce browning.
Separate delicate items: Keep bananas, avocados, and crushed berries separate and add just before serving.

Storage: Use an airtight container. Keep chilled at 40°F (4°C) or below. Discard after 48 hours for food safety and best quality.
Avoid cross-contamination: Use clean utensils and cutting boards; if the salad will be stored, do not leave at room temperature more than 2 hours.

Presentation and plating (chef tips)

Presentation matters and enhances perceived flavor:

Layer textures: If serving in individual glasses, alternate fruit layers by color and texture for visual impact.

Use contrast in color: Pair deep purples with bright oranges and greens to pop on the plate.
Garnish thoughtfully: Finish with a sprig of mint, a citrus zest curl, edible flowers (nasturtium, pansies), or a handful of toasted seeds.
Choose your vessel: Shallow bowls for family-style; tall clear glasses showcase layers for brunch.

Serve chilled plates: If plating on hot days, chilling serving bowls keeps the fruit crisp longer.

Pairings — where fruit salad shines

With breakfast: Greek yogurt, granola, or oatmeal.
With brunch: Pancakes, waffles, or a frittata.
As dessert: Serve with whipped cream, mascarpone, or a scoop of sorbet/ice cream.
With cheese: Soft cheeses like brie, chèvre, or ricotta; pair with honey and toasted nuts.

With proteins: Light fish or grilled chicken benefit from a citrusy fruit salad as a side.

Scaling this Fruit Salad Recipe for events

Per person estimate: About 4–6 ounces (roughly 1/2 cup) per person as a side; 6–8 ounces as a dessert portion.
Buffet strategy: Serve in stacks of smaller bowls for quick refills, and keep extra dressing on the side.

Large batches: Mix sturdy fruits and dressing ahead; add delicate items last. Keep a little reserve of dressing to refresh the salad before service.

Troubleshooting common problems

Too soggy / watery: Cut fruit just before serving. If juices pool, drain a little through a fine mesh strainer and refresh with a small amount of dressing or citrus juice.
Flat flavor: Add a pinch of salt, some citrus zest, or a small sprinkle of chopped fresh herbs to brighten flavors.

Fruit too tart/underripe: Toss with 1–2 tablespoons of light syrup or honey; pair with sweeter fruit to mask acidity.
Browning: Use acid (lemon/lime) on apples/pears and store refrigerated in an airtight container.

Nutrition snapshot (general guidance)

Fruit salad is nutrient-dense: rich in fiber, vitamins (especially vitamin C), minerals, and antioxidants. The exact nutrition varies by fruit choice and any added syrups or dairy. To keep it light, prioritize fresh fruit and minimal added sugars or heavy creams.

Frequently asked questions

Can I use frozen fruit?
Yes—defrost and drain frozen fruit thoroughly to avoid waterlogging the salad. Frozen fruit is best used immediately after gentle draining and mixed with firmer fresh fruit.

How long will fruit salad last?
Best within 24 hours refrigerated. Expect texture changes after 24–48 hours.

Should I peel fruit?
Peeling is about texture and presentation. Keep peels on apples and pears if they’re thin and clean; peel citrus and kiwis for smoother mouthfeel.

Is it OK to add liqueur or alcohol?
Yes—add a splash of rum, Grand Marnier, or fortified wine to the dressing for adult-only servings. Alcohol can macerate fruit quickly, so add close to service.

Sample grocery list for the classic Fruit Salad Recipe

Strawberries (1 lb)
Seedless grapes (1–2 lb)
Pineapple (1 medium) or canned in juice
Cantaloupe or honeydew (1 small)
Apples (2 medium)
Kiwis (2)
Oranges or mandarins (2–3)
Fresh mint (1 small bunch)
Optional: honey, lime, yogurt

Final notes and a serving suggestion

A memorable Fruit Salad Recipe is about intention: choose seasonal fruit, balance textures, respect acidity, and dress lightly. For a simple, crowd-pleasing finish, try this serving idea:

Place a generous scoop of the prepared fruit salad into chilled coupe glasses. Dollop with a spoonful of Greek yogurt mixed with honey and vanilla. Top with toasted almonds and a mint sprig. Serve with thin toasted slices of baguette or crisp granola on the side.

Closing thoughts

Fruit salad is deceptively simple but richly satisfying when you apply a chef’s mindset: thoughtful balance, seasonal sourcing, and careful finishing. Use this Fruit Salad Recipe as a framework — follow the prep methods and dressing ideas, then personalize with the fruits and flavors you love. Whether you’re feeding a family breakfast, bringing something bright to a potluck, or plating an elegant dessert, a well-made fruit salad always feels fresh, vibrant, and a little celebratory.