This vibrant fresh fruit salad brings together nature’s sweetest treasures in just 10 quick minutes. Perfect for busy mornings, summer gatherings, or a healthy dessert, this colorful medley delivers an impressive 114mg of vitamin C and 10g of fiber per serving.
The naturally sweet combination requires zero cooking skills, making it an ideal choice for both novice cooks and culinary enthusiasts. Plus, at only 183 calories per serving, it’s a guilt-free way to satisfy your sweet tooth while nourishing your body.
Fresh & Colorful Fruit Mix
- Fresh Raspberries: 1 pint, gently rinsed
- Strawberries: 1 pint, cleaned, topped and cut into quarters
- Blueberries: 1 pint, thoroughly rinsed
- Grapes: 2 cups, sliced in half for easier eating
- Pineapple: 2 cups, diced into bite-sized chunks
- Orange: 1 medium, for zest and juice
- Mint Leaves: A handful, optional for garnish
Step-by-Step Instructions
- Fruit Preparation: Gather all fruits after washing them thoroughly
- Combining: Mix pineapples, grapes, blueberries, and strawberries in a spacious bowl
- Adding Raspberries: Carefully add raspberries last to maintain their shape
- Seasoning: Sprinkle orange zest and drizzle fresh juice to enhance flavors
- Final Touch: Add chopped mint leaves if desired for extra freshness
- Serving: Best enjoyed right away for maximum freshness
Fresh Fruit Tips
Want the best fruit salad ever? Pick fruits that are perfectly ripe – they should be fragrant and give slightly when pressed. Wash all fruits just before using and pat them dry with paper towels.
The raspberries need extra gentle handling, which is why we add them last. For the prettiest presentation, cut your fruits into similar-sized pieces, about bite-sized.
Mix It Up
This fruit salad is super flexible! You can swap in whatever fresh fruits you love or find at the market. Try adding sliced peaches in summer, crisp apple chunks in fall, or juicy orange segments in winter.
If mint isn’t your thing, try fresh basil or skip the herbs altogether. Not a fan of raspberries? Double up on blueberries or add some blackberries instead!
Serving Ideas
Serve this colorful fruit salad in a clear glass bowl to show off all the pretty layers! It’s perfect for brunch alongside waffles or pancakes, lovely for afternoon snacks, and makes a light dessert after dinner.
Want to dress it up? Add a dollop of whipped cream or a scoop of vanilla yogurt on top. For parties, portion it into small clear cups for easy grabbing.
Storage Tips
This fruit salad tastes best right after you make it. If you need to prep ahead, mix all the firmer fruits and store them covered in the fridge.
Add the raspberries, mint, orange zest, and juice just before serving. Already mixed everything? No worries – it’ll keep in an airtight container in the fridge for about 24 hours, though the mint might darken a bit.
Fresh Fruit Salad
Equipment
- Large Bowl
Ingredients
Fresh Fruits
- 1 pint fresh raspberries washed
- 1 pint fresh strawberries washed, hulled and quartered
- 1 pint fresh blueberries washed
- 2 cups grapes red or green, halved
- 2 cups fresh pineapples cut into small chunks
- fresh mint leaves optional
- 1 orange for juice and zest
Instructions
- Combine all of the fruit in a large bowl–I add the raspberries at the very end so they don’t get smashed.
- Add some chopped fresh mint leaves, to taste, if desired.
- Zest some of the orange over the bowl and squeeze a little fresh orange juice over the top (don’t add to much because you don’t want a lot of extra liquid).
- Serve immediately.
