This fruit salad combines apples, bananas, oranges, grapes, strawberries, kiwi and blueberries with a light drizzle of honey or maple syrup and lime juice. It is chilled for 15-20 minutes before serving and garnished with fresh mint.

Table of Contents

Ingredients for Fruit Salad

Apples: 1 cup, diced
Bananas: 1 cup, sliced
Oranges: 1 cup, peeled and segmented
Grapes: 1 cup, halved
Strawberries: 1 cup, sliced
Kiwi: 1 cup, peeled and diced
Blueberries: ½ cup
Honey or Maple Syrup: 1-2 tablespoons (optional)
Lime Juice: 1 tablespoon, to enhance flavour and prevent browning
Mint Leaves: For garnish (optional)

Step-by-Step Instructions

Wash and Prepare the Fruits: Rinse all fruits thoroughly under running water. Peel, slice, and dice them as needed.
Combine the Fruits: In a large mixing bowl, combine the apples, bananas, oranges, grapes, strawberries, kiwi, and blueberries.
Add the Dressing: Drizzle honey or maple syrup over the fruits (if using) and squeeze the lime juice. Gently toss to coat all the fruits evenly.
Garnish and Serve: Transfer the fruit salad to a serving dish. Garnish with fresh mint leaves for an extra touch of flavour and presentation.
Chill and Enjoy: Refrigerate for 15-20 minutes before serving for a refreshing experience.

Tips for a Great Fruit Salad

Use ripe but firm fruit. Ripe fruit has the best flavour, while firm pieces keep their shape when tossed.
Cut the fruit into similar-sized pieces. Even pieces make every spoonful balanced and easy to eat.
Dry washed fruit before cutting. Patting grapes and berries dry helps stop the salad becoming watery.
Toss gently. Soft fruit such as strawberries, kiwi and banana bruises easily, so use a light hand.
Taste before sweetening. Ripe fruit is often sweet enough, which is why the honey or maple syrup is optional.
Keep the lime juice. It brightens the flavour and helps stop apples and bananas browning.

Fruit Swaps and Additions

This fruit salad is easy to adapt to what is in season or what you have at home. Pineapple, mango, pears, pomegranate seeds or melon all work well alongside the fruits listed above. If you swap one fruit for another, keep the total amount about the same so the dressing still coats everything evenly.

Serving Ideas

Chill for 15-20 minutes before serving, as in the recipe, for a refreshing result.
Garnish with fresh mint leaves just before serving.
Serve it as a light dessert, a side at a brunch or barbecue, or a colourful addition to a party table.

Storing Leftovers

Fruit salad is at its best on the day you make it. If you have leftovers, cover the bowl or move the salad to an airtight container and keep it in the refrigerator. Soft fruits such as banana and strawberry will gradually soften, so stir gently and add a little extra lime juice before serving again.

Nutritional Information (Per Serving)

Calories: 150 kcal
Protein: 2 g
Carbohydrates: 36 g
Sugar: 28 g
Fiber: 5 g
Fat: 0.5 g
Vitamin C: 60% of the daily recommended value
Potassium: 10% of the daily recommended value

Frequently Asked Questions

How do I stop the fruit from browning?

Add 1 tablespoon of lime juice. It boosts the flavour and helps prevent browning.

Can I use maple syrup instead of honey?

Yes. Honey or maple syrup both work, 1-2 tablespoons, and the sweetener is optional.

How long should I chill fruit salad before serving?

Refrigerate it for 15-20 minutes before serving for a refreshing result.

Browse more in our Salads collection.

Fruit Salad Recipe