How do you make a fresh fruit salad?

To make a fresh summer fruit salad, start with ripe, seasonal fruits like strawberries, blueberries, watermelon, mango, grapes, and kiwi. Wash and dry each fruit thoroughly, then chop them into bite-sized pieces. Combine them in a large bowl and toss gently with a light dressing made from citrus juice (like lime or orange) and optional honey or mint. Chill for at least 30 minutes before serving for the best flavor.

What fruits should not be mixed in a fruit salad?

Avoid using fruits that oxidize or break down quickly, like bananas and apples, unless you plan to serve the salad immediately. Other problematic fruits include overripe melons and avocados. These can become mushy, watery, or overpowering in texture and flavor. If used, add them just before serving to maintain the freshness of your summer fruit salad.

What are the ingredients of fresh fruit salad?

A classic fresh fruit salad typically includes: Berries (strawberries, blueberries) Melons (watermelon, cantaloupe) Citrus (orange slices, lime zest) Tropical fruits (mango, pineapple) Optional add-ins: grapes, kiwi, mint leaves, honey, or a splash of lemon juice You can mix and match based on what's in season and your flavor preferences.

What to put on fruit salad to keep it from turning brown?

To prevent browning, especially in fruits like apples, bananas, or pears, use a light coating of acidic juice such as lemon, lime, or orange. A mixture of lemon juice and honey is a popular natural preservative. Tossing fruit in citrus not only keeps the color vibrant but also enhances the overall taste of your summer fruit salad.

How do I keep my fruit salad from turning brown?

Store your salad in an airtight container lined with a dry paper towel to absorb moisture. Keep it chilled and covered until ready to serve. Avoid overmixing and don’t add delicate fruits until the last minute. Using citrus juice will help slow oxidation and maintain appearance.

What liquid goes in fruit salad?

Citrus juices like orange, lemon, or lime are the most common liquids used. They preserve color and brighten flavor. For tropical salads, coconut water or even a splash of fruit-infused sparkling water can be refreshing. Just avoid heavy syrups or dairy-based dressings unless the salad will be served right away.

Summer Fruit Salad – The Best Recipe to Stay Cool

Name: Summer Fruit Salad – Fresh & Healthy Seasonal Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 cup strawberries, hulled and halved; 1 cup blueberries, rinsed; 1 cup watermelon, cubed; 1 cup mango, peeled and diced; 1 cup green grapes, halved; 1 kiwi, peeled and sliced; 2 tablespoons fresh lime juice; 1 tablespoon honey (optional); 5–6 fresh mint leaves, torn

Description

This refreshing summer fruit salad is packed with ripe, juicy berries, melons, and tropical fruits tossed in a light citrus-honey dressing. It’s the perfect healthy side or snack for warm days — quick to make, naturally sweet, and full of vibrant summer flavor.

Ingredients

Scale

1 cup strawberries, hulled and halved
1 cup blueberries, rinsed
1 cup watermelon, cubed
1 cup mango, peeled and diced
1 cup green grapes, halved
1 kiwi, peeled and sliced
2 tablespoons fresh lime juice
1 tablespoon honey (optional)
5–6 fresh mint leaves, torn

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Instructions

Wash & prep all fruits. Let them dry completely to avoid a soggy salad.
Chop fruits evenly into bite-sized pieces. Use a sharp knife for clean cuts.
Combine fruits in a large chilled bowl. Toss gently using a spatula.
In a small bowl, whisk together lime juice and honey.
Drizzle dressing over the fruit mixture and toss lightly to coat.
Add mint leaves and gently mix in.
Refrigerate the salad for 30 minutes before serving for best flavor.
Serve chilled in individual bowls or a decorative glass dish.

Notes

For the freshest summer fruit salad, use fruits that are in season and fully ripe — this boosts both flavor and texture.
To avoid sogginess, add delicate fruits like bananas and kiwi just before serving.
Lightly toss — overmixing can bruise soft fruits and make the salad watery.
Want to make it ahead? Prep the fruits, store them separately, and mix with dressing just before serving.
Feel free to get creative with add-ins: pomegranate seeds, toasted coconut, or even a splash of coconut water can transform your salad.
Avoid freezing this salad — it’s meant to be enjoyed fresh and chilled, not frozen.

Prep Time: 15 min
Cook Time: 30 min
Category: Salads, Snacks, Side Dishes
Cuisine: American, Tropical, Mediterranean

Nutrition

Serving Size: ~1 cup per person
Calories: 98 kcal
Sugar: 19 g
Sodium: 1 mg
Fat: 0.3 g
Saturated Fat: 0.05 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 1 g