Everybody needs a killer Fruit Salad, and this one is my favorite! You might not think you need a recipe (don’t you just…cut up some fruit?) But, as usual, I have insanely specific opinions about what fruit combo makes for the BEST Fruit Salad (and which ones ruin it). Also tips for sizing your dice, plus an easy glaze that brings out the best sweet-tartness from your summer bounty. Perfect for BBQ’s or any potluck situation!
Table of Contents
- Best fruit salad
- What goes in a fruit salad
- How to make fruit salad step by step with pictures
- What to serve with this easy fruit salad recipe
- How to store fruit salad
- Can you freeze this recipe for fruit salad?
- Fruit salad frequently asked questions
- More amazing fruit recipes to love
- The Very Best Fruit Salad Recipe
Recently we went to a friends house for a cookout. My son Truman is 11, and must be having a growth spurt or something. Lately whenever there is a communal meal he is first in line, ready to pounce in anticipation.
We all gathered to say a blessing on the food, and I’m pretty sure a nanosecond didn’t pass between us chiming “AMEN” and Truman energetically dumping watermelon onto his plate. He keeps going, and going, and going. I look back and forth between the rather small bowl of watermelon, the long line behind him, and the paper plate he has mounded absurdly high with his favorite fruit.
I roll up my sleeves. Time for some Mom Intervention. I say, “Truman! You have way too much watermelon!” He looks up at me, shocked. “No I don’t!” “Yes, you do!” I say, and I’m confused by how confused he looks. Then he explains, reassuringly, “Mom, I can TOTALLY eat all this watermelon!”
Ahhh. He thought I didn’t have faith in him. I started busting up and pointed to all the other people. “I’m sure you can eat it all, I know your watermelon love runs deep. But then no one else gets any.” This truly had not occurred to him and he begrudgingly put some of the watermelon back in the bowl.
Truman is my kid that doesn’t like dessert that much. Sometimes I wonder how he missed the sugar gene (that he should have gotten from me, in spades.) I can’t tell you the number of times I have served cake or pie, and Truman asks if he can have a raw persimmon instead. Or whatever fruit we have lying around. I try to stay in the habit of leaving a corner of the cake unfrosted, or leaving some of the fruit I’m using whole and untouched, because I know he would rather each a plain peach than a bowl of Peach Cobbler.
Truman is going to live a lot longer than the rest of us, I think. Here is the summer lunch he made himself the other day. He’s naturally got the diet of a mid-30s girl whose metabolism just majorly slowed down. (Or rather, what her diet should be. Ask me how I know.)
You better believe this fruit salad is one of Truman’s favorite “recipes” that I make. All his favorite things, chopped up in a big old bowl, ready for him to take an inappropriately large serving of. What says summer better than this??
Best fruit salad
I’m about to get a little bossy, don’t be scared off, now. You are the one who looked up a recipe for fruit salad. I’m guessing you want to be told what to do. *Rolls up sleeves once again* I’m SO ready to tell you what’s up. I got RULES. You ready?
- NO APPLES (too crunchy)
- NO BANANAS (too mushy) (Okay, I will amend this to say you can add them VERY VERY last minute. Say no to soggy bananas.)
- NO POMEGRANATES (seeds, hello)
- NO WATERMELON (too watery)
- Chop the pineapple smaller than normal
- Chop the kiwi bigger than you think
- Add in a couple “exotic” fruits if you can, just to make things fun and exceptional. Mango is always a win.
- There are lots of glaze options, but I prefer my mix of apricot preserves with lots of lemon to brighten things up!
That’s it! You follow these guidelines, I promise, you are going to have the best fruit salad of your life.
What goes in a fruit salad
I’ve told you a lot about what NOT to put in a fruit salad, but here are my top fruits that are a definite yes. This, of course, is a super simple list! And of course you can change it to your tastes. Be sure to look at the recipe card for exact amounts!
- purple grapes
- green grapes
- strawberries
- blueberries
- canned mandarin oranges
- pineapple
- mangos
- kiwi
- raspberries
- apricot preserves
- sugar
- lemon
How to make fruit salad step by step with pictures
Start by making your glaze! Make it right in the large bowl you want to serve your fruit salad in.
Add in Apricot preserves, sugar, lemon, and don’t forget the lemon zest, I love the way this kicks up the brightness of all the fruit without making everything taste “lemony.” It just makes all the fruit taste more like itself.
Start by chopping your pineapple, it’s hardy and can sit for a few minutes while you do the rest. Here’s my pineapple process. Do you have a better way??
Also, please admire my new chef’s knife. My brother Nathan got me this knife recently as a gift and I’m in LOVE. It’s custom made by his buddy Jesse who happens to be amazing. I’ll tell you all about it soon so you can get your hands on your own!
Cut that pineapple one more dice than you normally would. I swear it makes a difference!
Then start on your kiwi. Lop off the ends.
Use a knife or peeler to get off all the scratchy skin. Truman will take a bite out of a kiwi whole and eat the skin. I almost send him to an orphanage every time.
Don’t dice your kiwi too small. Quarter it, or cut it into eights. If you do small pieces they are cute at first but they just disintegrate into the salad and you don’t get any good bites you can taste.
Now it’s time to cut the mango, the other fruit that isn’t always super obvious how to do it (please tell me I didn’t need to take a picture of halving grapes?? 😂) Cut all the way down as close to the pit as you can.
Switch to a butter knife at this point. Mangos are soft and you don’t need a big ol sharp knife that you could slice your hand open with. Score your mango with a butter knife and DON’T cut through the peel (the butter knife also helps to not cut all the way through). Then flip it out, as shown.
Use your butter knife to gently cut off the pieces of mango from the skin.
Use the butter knife to cut around the pit, and slice away the skin, if you want to try to get that last little bit.
Continue chopping the rest of the fruit and toss it all together with the glaze! That’s it! Devour!
What to serve with this easy fruit salad recipe
Fruit salad is such a versatile side. It can be served for breakfast, lunch, dinner, or even dessert! Equally perfect for just your family, dinner guests, or for any major holiday. When I think of fruit salad though, usually warm weather, grilling season, baby showers, or maybe a Sunday brunch are usually what come to mind. Here are some of my favorite spring and summer foods that would complement fruit salad!
- Easy Quiche Recipe with Bacon and Spinach >> creamy custard filling with bacon and cheese, it’s divine
- Savory Breakfast Bread Pudding with Ham and Asparagus >> the hollandaise sauce in this is so decadent!
- Chile Rellenos Casserole >> a huuuge crowd favorite for anyone I’ve made it for
- Pan-Seared Chicken & Broccolini in Creamy Mustard Sauce >> seriously tastes restaurant quality
- Easy French Onion Soup >> the most amazing soup makes for a whole meal, so a light fruit salad is perfect alongside it
- Grilled Chicken Marinade Recipe >> this recipe is on repeat during the grilling season at my house
- Ribeye Steak Recipe (Grilled or Pan-Seared) >> this steak is UNREAL, it’s so good
- Smash Burger Recipe (Cast Iron Burgers) >> my favorite way to make burgers, hands down
- BBQ Smoked Pulled Pork (on a Gas Grill) >>fall-apart tender pork with perfect smoked flavor
- Nana’s Fall-Off-The-Bone Ribs and “Barb”-ecue Sauce >> a tradition for us every 4th of July
- Hash Brown Egg Nests with Avocado from The Cooking Jar
- Grilled Shrimp with Honey Garlic Marinade from Cooking Classy
How to store fruit salad
The best way to store fruit salad is in an airtight container in the refrigerator. It will be safe to eat for about 4-5 days, but the longer it sits, the more juice will accumulate, making the fruit soggy sad and less and less flavorful.
Fruit is good for ya, so just go to town and eat it as reasonably fast as possible. Invite the neighbors over to help you chow down, they will love you.
Can you freeze this recipe for fruit salad?
Technically, yes. As in, you could freeze it, thaw it, and eat it and it wouldn’t make you sick. But I highly recommend NOT freezing. There is so, so much water content in fresh fruit, and very few fruits survive the freezing and thawing process in a palatable way. Fruit like apples and bananas will easily brown and get runny. Berries will get mushy and soft. Any citrus is a no-go, it doesn’t hold up. SO, my friends, just trust me that fruit salad should be a part of every meal until it’s gone rather than try to freeze!
Fruit salad frequently asked questions
Fruit, obviously! Ha. And usually (like in this recipe) a delicious dressing to make it a “salad” vs a bowl of mixed fruit.
When choosing fruit, it is important to think about size, texture, and flavor differences and how that will affect the salad. There are a few “nope” fruits to avoid as well for texture and browning issues (see the next question). Other than that, there is some wiggle room as far as what you specifically choose.
Fruit salads can be thematic, like a mixed berry salad, stone fruit salad, tropical fruit salad, mixed melon salad, summer fruit salad, or a mixed fruit salad. A mixed fruit salad is what we’re doing today. All that means is that there are a few of all different kinds of fruits. Because it’s a mix of fruits, you want to get the right flavor and texture combos, which is why I’m getting so darn bossy.
Bananas! They get really mushy, and tend to take over the flavor of the entire salad. That being said, if you LOVE banana, obviously add it in, while giving a mental finger to that rando on the internet who told you not to. My other no-no is apple. Eric is ADAMANT about this, he will not touch a fruit salad with apple in it (I’m looking at you, Chik Fil-A. It’s just that apples are a lot harder than other fruit. As you stir the fruit, it mashes up the rest of it, and apple pieces can be pokey in your mouth, too. Watermelon is the most amazing summer fruit but is too, well, watery for fruit salad, it honestly drags the other fruit down with it. My last no-go fruit is pomegranate seeds. As pretty as they look, they’re too hard and crunchy to mix with the other fruit well. Also, if they’re punctured, they will stain the rest of the fruit.
You can honestly use whatever you like! A little sugar is probably the most common. Some are more dessert-like, with whipped cream (or cool whip), pudding, or jello. Others make a simple syrup using sugar or honey and water or fruit juice to pour over the fruit. Others use just fruit juice or nothing at all! In this recipe, we’re using apricot preserves and lemon, I love the brightness and interest it adds.
Make the dressing first! Some fruits will start to brown once they are cut, so be sure to have the dressing ready in a large bowl to add all the fruit to. Then, start cutting the fruit in the order I have listed on the recipe, “hardier” fruit first. Add it all in, then stir VERY carefully to keep all the fruit intact. Voila, all ready!
To me, it’s ALL about the dressing. You want it to make the salad cohesive and add a little sweetness, but not overpower the fruit. We want all that tart/sweet flavor each one brings! The best fruit salads simply enhance the greatness of fruit.
Like I have mentioned before, it’s also important to think about texture, size, and flavor combinations. Cut all the fruit roughly the same size, and avoid fruit that will make the salad too crunchy, runny, or mushy (lookin’ at you on this one, bananas).
A light topping could also up your fruit salad game. Try topping with some very finely chopped nuts, granola, sprinkle with a bit more lemon or lime zest, or even add some fun herbs like mint, basil, anise, or ginger!
More amazing fruit recipes to love
I’m definitely a “fruit person.” I love, love it. It is basically nature’s candy, and there are about a million ways to enjoy it. Check out some of my favorite recipes with fruit!
- Chicago Style Fruit Pizza >> all the fruity goodness, on top of a thick cookie crust and cream cheese frosting
- 2-Ingredient Sugar-Free Fruit Dip >> perfect if you like to keep your fruits separate or are looking for a nice protein boost with your fruit
- Best Ambrosia Salad Recipe >> definitely the amped up, dessert-ified older sister of fruit salad
- How to make Strawberry Shortcake >> the good kind like grandma made, with REAL shortcake
- Strawberry Spinach Salad >> the best way to eat lots of spinach is with lots of strawberries!
- Chicken Salad with Mandarin Oranges >> a classic with oranges, grapes, almonds, and tons of flavor
- Blackberry Balsamic Glazed Chicken >>marinated, grilled, then topped with the best fruit glaze
- Truly The Best Crepes I’ve Ever Had >> technically not fruit, but imo, fruit makes the best filling!
- You should also check out my Pies, Pastries & Tarts recipe page. There is SO MUCH fruit goodness there, promise!!
- Tropical Yogurt Overnight Oat Parfaits from Budget Bytes
- Watermelon Sorbet from A Couple Cooks
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The Very Best Fruit Salad
Ingredients
- 1/3 cup apricot preserves
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 pineapple, chopped smaller than usual
- 2 cups purple grapes, halved
- 2 cups green grapes, halved
- 1 pound strawberries, hulled and quartered
- 5 kiwi, peeled and quartered
- 2 large mangos, (or 4 small mangos), chopped
- 10 ounces blueberries
- 6 ounces raspberries, optional
- 2 (11-ounce) cans mandarin oranges, drained
- fresh mint , to garnish, optional
Instructions
- In a large pretty serving bowl, add the glaze ingredients: 1/3 cup apricot preserves, 1/4 cup sugar, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Use a microplane grater to zest your lemon, one of my favorite tools ever! Stir it all together.
- Start chopping the fruit in the order that it's listed: Chop the pineapple into smaller pieces than you normally would. Add it to the bowl.
- Use a serrated knife to halve about 2 cups of purple grapes and 2 cups of green grapes. Add to the bowl.
- Hull 1 pound of strawberries. Slice the strawberries into quarters. Add to the salad.
- Chop the ends off of the kiwi and then use a peeler or paring knife to get the skin off. Slice the kiwi in half, then in half again. Stop here, or if you want, chop each piece one more time. Don't chop smaller than this or your kiwi will just disintegrate into nothingness eventually. Add to the bowl.
- Chop the mangos: place the mango upright, and slice down all the way through, as close as you can to the pit on the inside. Repeat on the other side. Score the mango half with a knife, not cutting the peel. Flip the mango so the fruit juts out. Then slice off the fruit from the peel. See photos! Add mango to the bowl.
- Add 10 ounces of blueberries and 6 ounces of raspberries to the bowl. Very, very gently, stir everything together.
- Open 2 cans of mandarin oranges and drain them completely. Add the mandarin oranges to the bowl and gently stir them in.
- Serve immediately, garnished with mint if you like! The longer fruit salad sits, the less flavorful it becomes. Store leftovers covered in the fridge, and eat them as soon as possible! Call the neighbors!
We included your recipe in our roundup of game-day snacks!
Thanks Catherine!
How much pineapple? What does the 2.5 mean?
Hi Valerie! This recipe calls for 1 pineapple (I’m not seeing 2.5 listed in relationship to the pineapple). You just want to cut up one pineapple, yes, one whole pineapple :-) Enjoy!
I didn’t really think about chopping the fruit to a more uniform size, feels great in your mouth! Also I love the apricot-lemon glaze, just the right touch 😊
Where did you get pitiless mangoes? Are they a thing now?
Hi Peggy! Nope, no pitless mangos. You slice straight down around the pit on each side. In the photo after I’ve sliced it, you can see my left hand is holding up the part that has the pit inside it. Then, the last photo of the mango tutorial is showing me cutting out the portion that has the pit. I hope this helps! Enjoy the salad if you make it!