Easy Fruit Salad Recipe

I used to think fruit salad was just… fruit. Tossed. Maybe with a sprinkle of sugar. Boring.

Then I tried one with a real dressing — not syrup, not whipped cream, just lime, a little honey, and juice from the fruit itself. And wow. Game. Changer.

This version? It’s got pineapple, strawberries, kiwi, grapes, blueberries, and mandarins. Sweet. Tart. Crunchy. Juicy. All the textures. All the colors.

And the dressing? It’s light. It enhances the fruit — doesn’t drown it. You’ll want to drink it. (Don’t. But I get it.)

Best part? You don’t have to follow the recipe exactly. Out of kiwi? Skip it. Love peaches? Toss ‘em in. It’s your fruit party.

Fruit Salad Ingredients (And Why They’re In There)

Let’s break it down — like we’re picking fruit at the market together.

• Pineapple (1 medium, chopped): Sweet, tropical, a little tangy. Holds up well. Doesn’t get mushy fast. Core it, yeah — but don’t stress over perfection.
• Strawberries (1 lb, hulled & chopped): Classic. Juicy. Red. They bleed a little into the dressing — which is actually good. Makes it pink. Makes it pretty.
• Kiwi (3, peeled & sliced): Green. Fuzzy on the outside, bright on the inside. Soft but not mushy. Adds a little tartness. And yeah, the skin’s weird — just peel it with a spoon.
• Seedless grapes (2 cups, halved): Crunch. Sweet pop. Easy. Halve them so they’re not too big. Kids love ‘em. Adults too.
• Blueberries (1 pint): Tiny. Deep. No prep needed. Just wash and drop in. They add little bursts of flavor and color.
• Mandarin oranges (3, peeled & segmented): Sweet. Soft. Juicy. Easy to eat. No strings attached. (Okay, bad joke.) You can swap in mango or peaches if you’re feeling fancy.

All together? It’s like a rainbow that tastes good.

Can Frozen Fruit Be Used in This Fruit Salad Recipe?

Short answer: not really.

Long answer: Frozen fruit gets soggy when it thaws. Berries turn to mush. Pineapple gets weird. Kiwi? Don’t even.

But — hear me — if you’re desperate and all you’ve got is frozen, thaw it first , drain it super well, and use it immediately . Don’t let it sit. Don’t expect it to be pretty.

And skip the dressing until the last second. Otherwise, you’re eating fruit soup.

Fresh is best. Always. But hey — if it’s midnight and you’re craving fruit salad and only have frozen mango… go for it. I won’t tell.

The Easiest Fruit Salad Dressing (You’ll Want to Put It on Everything)

This isn’t syrup. This isn’t sugar water.

It’s:

• Juice of 1 lime – Zing. Brightness. Cuts the sweetness.
• Juice of 1 mandarin orange – Natural sweetness. No extra sugar needed.
• 1 tbsp honey (or maple syrup) – Just a touch. Binds it. Shines.

Whisk it. Pour it. Done.

No oil. No dairy. No weird ingredients.

And if you don’t have mandarins? Use orange juice. Or just double the lime and add a pinch more honey.

Taste it. If it’s too sharp, add a drop more honey. Too sweet? More lime.

Balance is everything.

How to Make Fruit Salad Recipe?

Step 1: Chop the fruit

Wash everything. Peel what needs peeling. Cut into bite-sized pieces.

Pineapple? ½-inch chunks. Strawberries? Halve or quarter, depending on size. Kiwi? Peel, slice. Grapes? Halve. Blueberries? Leave ‘em whole. Mandarins? Pull apart into segments.

No rules on size — just keep it even so every bite’s good.

Step 2: Toss it in a big bowl

Grab the biggest bowl you’ve got. Dump in all the fruit.

Gently mix. Don’t smash the berries. Be kind to the kiwi.

Step 3: Make the dressing

Juice the lime. Juice the mandarin. Pour into a small bowl.

Add honey. Whisk. Or just stir with a spoon. Fancy isn’t required.

Step 4: Dress it

Pour the dressing over the fruit.

Use a big spoon. Fold it in — don’t stir like you’re beating eggs. You’re not trying to destroy it.

Just coat. Lightly.

Step 5: Serve or chill

Eat it right away? Best texture. Brightest flavor.

Or cover and chill for an hour. Let the fruit soak up a little flavor. Still good.

But don’t leave it overnight. Things get watery. Berries break. Sad vibes.

Make-Ahead and Storage Tips

Want to prep this ahead?

Yes — but with rules.

• Chop fruit 4–6 hours early , store covered in the fridge. Keep it cold.
• Don’t add the dressing until right before serving. Otherwise, it gets soggy. Fast.
• If you must dress it early , do it 1–2 hours max before. And stir again before serving.

Leftovers? In an airtight container, fridge, up to 2 days .

After that? It’s not bad , but it’s sad. Mushy. Leaky. Not the vibe.

Also — if you added bananas or apples? Eat it faster. They brown. It’s life.

Recipe Tips and Variations

• Add mint. Seriously. A few torn leaves make it feel like a million bucks.
• Swap in peaches or nectarines. Especially in summer. Juicy. Perfect.
• Try mango instead of mandarins. Creamy. Sweet. Works great.
• No honey? Use agave, maple syrup, or skip it. Some fruit is sweet enough.
• For a party? Serve in a hollowed pineapple. Looks cool. Tastes better.
• Kid-friendly? Cut everything small. Skip kiwi if they’re picky. Add melon.
• Feeling fancy? Sprinkle with coconut flakes. Or a tiny bit of lime zest.

Point is — this recipe isn’t strict. It’s a starting point.

Use what you’ve got. Like what you like. Make it yours.

Because the best fruit salad? It’s the one you actually eat. And this one? It’s easy enough that you will