This Fruit Salad Recipe is a mix of fresh fruits tossed in a simple three-ingredient dressing, reliable for potlucks, parties, or any meal.
This salad is the reliable side for summer meals, from steak to grilled chicken.
author’s note
The Dressing Everyone Asked About!
Growing up, my mom served fruit salad with dinner all the time. Sometimes it was fresh fruit, sometimes it involved whipped topping & Jell-O, like this Orange Fluff Salad, and I loved every version! She used whatever was ripe or on sale, so it was always a little different.
This fruit salad recipe is a reliable combination, but the three-ingredient dressing is what makes it so good. I brought it to a party, and people kept asking what I’d added to the fruit. A few said it tasted like Starburst candies, which is about the best compliment a bowl of fruit could get!
And the dressing couldn’t be easier. Just shake it up, toss it with the fruit, and you’re ready to go. Mom had the right idea: use what you have and make it your own!
For colder weather, try this winter fruit salad, or for a dessert-style option, try this berry cheesecake salad.
| Fruit / Component | How to Choose or Use It |
|---|---|
| Pineapple | Pick one that smells sweet at the bottom. That means it’s ripe and juicy. |
| Kiwis | Choose ones that are slightly soft to the touch. Firm ones are underripe. |
| Grapes | Go for seedless, plump grapes. Wrinkled ones are older and less juicy. |
| Clementines | Fresh is best, but canned mandarin oranges work great too. |
| Blueberries & Strawberries | Check the bottom of the pack to make sure there’s no mold. |
| Citrus Dressing | Shake everything together in a mason jar and drizzle before serving. |
chelsea’s recipe tips
Tips For The Best Fruit Salad Recipe
- Prep Early: Wash and chill fruit a few hours ahead—cold fruit tastes better!
- Use Seasonal Fruits: Choose what’s in season for the best flavor and price.
- Mix Fruit: Combine juicy fruits with firmer ones.
Storage
Make Ahead & Storage Tips
- This fruit salad recipe is best same day, but it stays good for 2–4 days in the fridge.
- Make it ahead of time? Prep a few hours early, refrigerate, and toss before serving.
- Can you freeze it? Yes, but it’s best for smoothies or cooking after thawing.
More Fruit Salad Recipes:
Salads
Strawberry Poppyseed Salad
Fruit Salads
Tropical Fruit Salad (3-Ingredient Dressing!)
Green Salads
Grapefruit Salad
Salads
Mandarin Orange SaladIngredients
- 2 cups cubed fresh pineapple
- 2 cups thinly sliced strawberries (tops removed)
- 1 cup thinly sliced kiwi (peeled, 3 kiwis)
- 2 cups seedless grapes (red or green)
- 1 cup clementine oranges (3 clementines)
- 2 cups blueberries (1 pint)
- 1/4 cup honey
- 1 orange ((1 tsp zest; 2 tbsp juice))
- 1 lemon ((1 tsp zest; 2 tbsp juice))
- 1/2 teaspoon vanilla extract (skippable)
Method
- Add dressing ingredients to a wide-mouth mason jar, including 1 teaspoon each: orange zest and lemon zest and 2 tablespoons each: orange juice and lemon juice. Shake to combine. Stir if needed to keep honey from settling at bottom.
- Prepare fruit. Wash and completely dry (else dressing won’t stick). Cube pineapple into bite-sized pieces, thinly slice strawberries, peel and thinly slice kiwis, remove grapes from stem, peel and segment clementines.
- Combine all the fruit in a very large bowl. Drizzle dressing on top, adding to preference. Toss gently to coat. Enjoy immediately or pop in fridge to allow flavors to meld. Stir again before enjoying.
