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–+ servings
A large glass trifle dish filled with layers of assorted fresh fruits, including berries, kiwi, grapes, pineapple, orange slices, and strawberries.
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Easy Fruit Salad

🍓🍊🫐🥝 Fresh fruit is tossed in a light dressing made with orange juice, honey, and lime juice for the perfect balance of citrus meets sweet and tangy. Works with most any fruit and can be assembled the night before your next picnic, potluck, party, or event! The best fruit salad and everyone's favorite!
Prep Time10 minutes
Chill Time30 minutes
Course: Salad, Sides, Salads & Vegetables
Cuisine: Salads
Diet: Gluten Free, Vegetarian
Keyword: easy fruit salad, easy fruit salad recipes, fruit salad with citrus dressing
Servings: 15
Calories: 122cal

Equipment

Ingredients

Dressing

  • ½ cup orange juice freshly squeezed if possible
  • ¼ cup honey
  • 2 tablespoons lime juice freshly squeezed if possible

Fruit

  • 1 pound strawberries hulled and sliced thick
  • 1 ½ pounds fresh mandarin oranges about 6-8, peeled and segmented (or sub with a 23.5-ounce can of canned mandarin oranges, heavy syrup rinsed if desired, and drained well)
  • 2 cups fresh pineapple peeled, cored, and diced into bite size pieces (I strongly prefer fresh pineapple; if you had to use canned pineapple chunks packed in juice and well drained, it's an option)
  • 6 kiwi peeled and diced into bite-sized pieces
  • ¾ pound green seedless grapes halved if desired (red seedless grapes may be substituted)
  • 2 cups fresh blueberries 1 pint
  • 2 cups fresh blackberries 1 pint

Instructions

  • Dressing: To a small bowl or 2-cup glass measuring cup, add all ingredients, whisk to combine, taste, and if you think it needs more juice or more honey, add to taste. Set aside momentarily.
    A clear glass bowl filled with yellow-orange liquid and bubbles sits on a white textured surface, next to a metal whisk and a wooden citrus reamer.
  • Fruit and Assembly: If you want to preserve the rainbow order of this fruit salad, we're going to work in ROYGBIV order (red, orange, yellow, green, blue, indigo, violet), adding in color coded layers.
    Tip - If you don't care about the rainbow effect, or you don't have a large glass trifle bowl or large glass bowl, then add everything to a large bowl as you get it washed and chopped.
    A cutting board with neatly arranged sections of pineapple, green grapes, kiwi, blueberries, strawberries, mandarin orange segments, and blackberries next to a knife.
  • Start by adding the strawberries in an even layer.
    Tip: Since the strawberries form the bottom layer, they will be supporting the weight of the other fruits. To prevent them from becoming overly soft, use firm, just-ripe strawberries and slice them thickly.
    Halved strawberries in a clear glass bowl on a white textured surface, with a wooden citrus reamer and a light pink cloth nearby.
  • Add the mandarin oranges in an even layer.
    A glass bowl filled with peeled mandarin orange segments on a light textured surface, with a wooden citrus reamer nearby.
  • Add the pineapple in an even layer.
    A clear glass bowl filled with freshly cut pineapple chunks sits on a white textured surface.
  • Add the kiwi in an even layer.
    A glass bowl filled with chopped green kiwi pieces, placed on a light textured surface with a citrus juicer and pink cloth nearby.
  • Add the grapes in an even layer.
    A glass bowl filled with halved green grapes on a light textured surface, with a wooden citrus juicer partially visible in the background.
  • Add the blueberries in an even layer.
    A clear bowl filled with green grapes and blueberries, viewed from above, on a light textured surface with a wooden citrus juicer nearby.
  • Add the blackberries in an even layer.
    A glass bowl filled with fresh blackberries and blueberries, placed on a light textured surface with a citrus juicer and halved lime in the background.
  • Evenly drizzle the dressing over the top, noting it will seep down through the layers so you don't have to toss and 'mess it all up'.
    If you're using a mixing bowl and don't care, add the dressing, and give everything a gentle toss to evenly distribute.
    A glass bowl filled with fresh blackberries and blueberries, with a measuring cup of orange juice being poured in.
  • Cover and Chill: Cover tightly with plastic wrap, and chill for at least 30 minutes prior to serving, or up to 8-12 hours in advance if you're making it ahead of time.
    Tip: While you technically don't have to chill it, if you're serving this at an outdoor spring or summer event on a warm day, chilled fruit is nice (and won't stay too 'chilled' for all that long).
    Serve: Serve as desired on plates or in bowls.
    A white bowl filled with a mixed fruit salad, including blackberries, grapes, mandarin oranges, pineapple, and strawberries, sits on a cracked white surface.

Notes

Tips: Washed and well-dried fruit is recommended since we don't want excess moisture in the fruit salad. Fresh fruit is best rather than frozen fruit. It's possible to make some fruit substitutions; read the blog post under Fruit Salad Tips for more details. 
Make-Ahead: You may assemble, dress, cover, and refrigerate the fruit salad up to 8-12 hours in advance. 
Storage: Fruit salad is best consumed within 36-48 hours of making it for best flavor and texture.

Nutrition

Serving: 1serving | Calories: 122cal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 329mg | Fiber: 5g | Sugar: 24g | Vitamin A: 441IU | Vitamin C: 79mg | Calcium: 48mg | Iron: 1mg
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