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–+ servings
mixed fruit salad

Fruit Salad

5 from 1 vote
This simple, homemade fruit salad recipe is an ideal light, healthy side. With a citrus poppyseed dressing, you'll love its fresh taste!
Prep: 20 mins
Cook: 3 mins
Total: 25 mins
Servings: 12 (about 13 cups)
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Ingredients
  

FOR THE FRUIT SALAD:

  • 1 pound fresh strawberries sliced and halved (about 3 cups)
  • 1 pound diced fresh pineapple about 3 cups
  • 1 pint fresh blueberries about 2 cups
  • 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
  • 2 cups seedless red grapes
  • 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
  • Chopped fresh mint optional

FOR THE DRESSING:

  • zest of 1/2 medium orange
  • juice of 1/2 the same medium orange about 3 tablespoons
  • zest of 1 small lime or 1/2 small lemon
  • juice of the same 1 small lime or 1/2 small lemon
  • 3 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon poppyseeds

Instructions
 

  • If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
    fruit salad with grapes, strawberries, pineapple, kiwi and blueberries
  • In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppyseeds.
    citrus fruit salad dressing mixture
  • Pour the dressing over the fruit and with a large spoon, toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better). Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
    fruit salad dressing

Notes

  • *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn't bother you, feel free to add it right away.
  • TO STORE. Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
  • TO FREEZE. My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup)Calories: 126kcalCarbohydrates: 31gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 347mgFiber: 4gSugar: 23gVitamin A: 111IUVitamin C: 83mgCalcium: 41mgIron: 1mg

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