Best Fresh Fruit Salad Recipe

If you’re on the hunt for the **Best Fresh Fruit Salad Recipe**, you’ve just hit the jackpot. I absolutely love how this salad bursts with color, flavor, and freshness — it’s like summer in a bowl! Whether you’re making it for a family gathering, a picnic, or just as a refreshing snack, this recipe is foolproof and downright delicious. Stick with me, and you’ll soon have the most vibrant, juicy fruit salad that everyone will rave about.

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Ingredients You’ll Need

Picking the right fruits and a tasty glaze are key to this Best Fresh Fruit Salad Recipe. You want ripe, flavorful produce that’s not too soft, so everything holds up nicely when mixed together.

• Apricot preserves: Adds natural sweetness and a lovely glaze that sticks to the fruit.
• Granulated sugar: Balances the tartness and enhances the glaze’s flavor.
• Lemon zest and lemon juice: Freshens up the salad with a bright citrus kick.
• Pineapple: Chop smaller than usual so it blends beautifully without overpowering.
• Purple and green grapes: Halved for easy eating and bursts of juicy goodness.
• Strawberries: Hulled and quartered for perfect size and sweetness.
• Kiwis: Peeled and quartered with a gentle chop to avoid mushiness.
• Mangos: Chopped carefully to keep their delightful texture.
• Blueberries and raspberries: Added gently so they stay intact and pretty.
• Mandarin oranges: Drained well to keep the salad from getting soggy.
• Fresh mint (optional): A garnish that adds a refreshing aroma and color pop.

Variations

One thing I love about the Best Fresh Fruit Salad Recipe is how easy it is to tweak based on what you have on hand or what you’re craving. Feel free to make it your own!

• Tropical Twist: I once swapped out pineapple for juicy papaya and added passion fruit — a heavenly combo for summer vibes.
• Berry Blast: Double up on the berries for an antioxidant-rich punch that’s both sweet and tart.
• Nutty Add-In: Toasted almonds or chopped pistachios add a lovely crunch and make it a little heartier.
• Vegan Option: Swap the apricot preserves with a maple syrup glaze for a natural, vegan-friendly sweetness.

How to Make Best Fresh Fruit Salad Recipe

Step 1: Whisk Together That Glaze

Start by mixing your apricot preserves, granulated sugar, lemon zest, and fresh lemon juice in a large, beautiful serving bowl. I use my microplane grater for zest — it’s my secret weapon for that fine lemon flavor without any bitterness. Stir it all gently until smooth. This glaze is the magic that gives your fruit salad that extra shine and burst of flavor.

Step 2: Chop and Layer the Fruit

Now, onto the fruit! Chop your pineapple smaller than you usually would so it blends nicely without domination. Halve the grapes with a serrated knife to keep them juicy. Hull and quarter those strawberries carefully — I like to keep them in manageable pieces, so no one’s biting into huge chunks. Peel and quarter the kiwis, just chopping once more if you want, but don’t overdo it or they’ll get mushy. Mangos can be trickier; slice as close to the pit as you can, score the flesh, then pop the cubes off the peel carefully. Add the blueberries and raspberries last, as they’re delicate and you want to keep them from squishing.

Step 3: Add the Mandarin Oranges and Toss Gently

Drain your mandarin oranges well—making sure there’s no extra juice lurking. They can add a lot of liquid, which could make the salad soggy if you’re not careful. Gently fold all the fruit into the bowl with the glaze, stirring lightly to keep those tender berries intact. That’s it! Your Best Fresh Fruit Salad Recipe is ready to enjoy.

How to Serve Best Fresh Fruit Salad Recipe

Garnishes

I like to sprinkle fresh mint leaves on top just before serving. Not only do they add a burst of refreshing aroma, but they also make the salad look elegant and inviting. Sometimes I add a light dusting of shredded coconut for a tropical touch — it’s a hit every time.

Side Dishes

This fruit salad pairs beautifully with a light breakfast spread—think Greek yogurt, granola, or fresh pastries. It also complements grilled chicken or fish nicely for a refreshing contrast at lunch or dinner.

Creative Ways to Present

For a fun twist during parties, I love serving this fruit salad in hollowed-out pineapple boats or clear glass trifle dishes layered with whipped cream. It makes it feel extra special and visually stunning.

Make Ahead and Storage

Storing Leftovers

Honestly, fresh fruit salad tastes best the day you make it. But if you have leftovers, cover the bowl tightly and refrigerate. I find it stays good for up to a day, but expect the fruit to soften as it sits. Stir gently before serving again.

Freezing

This isn’t the best candidate for freezing since the texture of fresh fruit changes a lot. Personally, I avoid freezing fruit salad—it tends to get mushy and loses its fresh appeal.

Reheating

This recipe is meant to be enjoyed cold and fresh, so I don’t recommend reheating. If you want to enhance flavor later, just bring leftovers to room temperature for about 10 minutes before serving—it makes the flavors pop without compromising texture.

FAQs

Final Thoughts

This Best Fresh Fruit Salad Recipe holds a special place in my heart because it’s as joyful to make as it is to eat. Every time I toss together those vibrant fruits with the zesty apricot glaze, I’m reminded how something so simple can brighten a day or bring everyone to the table. I really hope you try this one out—you’ll find it’s a total crowd-pleaser and a refreshing staple that becomes your go-to fruit salad forever.

Best Fresh Fruit Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 461 reviews

• Author: Harper
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 10 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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Description

This vibrant and refreshing fruit salad combines a colorful mix of fresh fruits tossed in a tangy apricot glaze, making it the perfect light and healthy dessert or snack for any occasion. Bursting with flavors from pineapple, grapes, berries, mango, kiwi, and mandarin oranges, this easy-to-make salad is ideal for summer gatherings, picnics, or a nutritious treat any day of the week.

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Ingredients

Glaze

• 1/3 cup apricot preserves
• 1/4 cup granulated sugar
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice

Fruit

• 1 pineapple, chopped smaller than usual
• 2 cups purple grapes, halved
• 2 cups green grapes, halved
• 1 pound strawberries, hulled and quartered
• 5 kiwi, peeled and quartered
• 2 large mangos (or 4 small mangos), chopped
• 10 ounces blueberries
• 6 ounces raspberries (optional)
• 2 (11-ounce) cans mandarin oranges, drained

Garnish

• Fresh mint, to garnish (optional)

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Instructions

1. Prepare the glaze: In a large serving bowl, combine the apricot preserves, granulated sugar, lemon zest, and lemon juice. Use a microplane grater to zest the lemon for the best flavor. Stir the ingredients together until well mixed to create the glaze.
2. Chop the pineapple: Cut the pineapple into pieces smaller than usual to ensure easier mixing and better flavor distribution. Add the chopped pineapple to the bowl with the glaze.
3. Prepare the grapes: Using a serrated knife, halve about 2 cups each of purple and green grapes. Add these to the bowl with the pineapple and glaze.
4. Prepare the strawberries: Hull the strawberries and slice them into quarters. Add the strawberries into the bowl.
5. Peel and cut the kiwi: Cut off the ends of each kiwi, peel with a paring knife or peeler, then cut each kiwi in half and then in half again. Optionally, chop each quarter one additional time but avoid chopping too small to prevent disintegration. Add the kiwi pieces to the bowl.
6. Chop the mangos: Slice the mango upright along both sides of the pit, score the fruit halves without cutting through the peel, then invert the scored mango to pop out the chunks. Carefully slice off the fruit from the peel and add the mango pieces to the bowl.
7. Add berries: Add 10 ounces of blueberries and 6 ounces of raspberries (if using) to the mixture. Gently stir everything together to combine the glaze and fruit without crushing the berries.
8. Add mandarin oranges: Open and fully drain 2 cans of mandarin oranges. Add them gently to the bowl and stir carefully to avoid breaking up the fruit.
9. Serve immediately: Garnish with fresh mint leaves if desired, and serve the fruit salad right away for the best flavor and texture. Store leftovers covered in the refrigerator and consume as soon as possible to preserve freshness.

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Notes

• Make ahead: To prevent sogginess, chop and combine the fruit in the serving bowl without the glaze. Prepare the glaze separately, cover and keep chilled. Mix the glaze into the fruit just before serving.
• The fruit salad is best served immediately to enjoy the freshest taste and texture.
• If you prefer, substitute or add any seasonal or favorite fruits to customize your salad.
• Use a serrated knife for cutting grapes to avoid crushing them.
• Carefully drain mandarin oranges to avoid excess juice diluting the salad.

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Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 22g
• Sodium: 5mg
• Fat: 0.3g
• Saturated Fat: 0g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 0mg