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–+ servings

Simple Fruit Salad

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This citrus-dressed fruit salad features carefully layered fresh fruits with a bright orange-lemon dressing. Strategic layering keeps delicate berries intact while durable fruits form a flavorful base.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 16 servings
Course: Dessert, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Citrus Dressing
  • 1 orange juiced and zested for a bright citrus base
  • 1.5 lemons juiced
  • 1 tablespoon honey or agave nectar
For the Fruit Salad
  • 2 cups grapes
  • 1 pineapple cut into 1-inch chunks
  • 3 large mangoes
  • 6 oz blueberries I use Driscoll's for consistent sweetness
  • 2 lb strawberries hulled and quartered into 1-inch pieces
  • 6 cups watermelon cubed into 1-inch pieces; helps maintain texture
  • 12 oz blackberries
  • 5 kiwi
  • 6 oz raspberries
  • 2 tablespoons fresh mint leaves, chiffonade

Equipment

  • Medium bowl
  • Large mixing bowl
  • Large serving bowl or salad container
  • Citrus juicer
  • Zester or grater
  • Cutting board
  • Sharp knife

Method
 

  1. Combine the freshly squeezed orange and lemon juices in a medium bowl. Add the orange zest directly into the bowl to capture the bright citrus oils. Stir in the honey or agave nectar and mix thoroughly until the sweetener dissolves completely. Set this dressing aside to be used in two separate additions.
  2. Prep all your fruit by cutting into uniform 1-inch pieces for even distribution and visual appeal. Chunk the pineapple, peel and dice the mangoes, hull and quarter the strawberries, cube the watermelon, and slice the kiwis into rounds or half-moons. Leave the grapes, blueberries, blackberries, and raspberries whole. Working over a large mixing bowl captures any escaping juices to incorporate later.
  3. Place the grapes, pineapple chunks, mango cubes, watermelon pieces, and blueberries into your large serving bowl. These sturdy fruits form an excellent foundation because they hold their shape well under dressing. Drizzle half of your prepared citrus dressing over this fruit layer and toss gently to ensure even coating, allowing the flavors to start developing together.
  4. Add the strawberries, kiwi slices, and blackberries to the bowl, treating them more delicately since they're softer. Pour the second half of your citrus dressing over all the fruit. Use a folding motion rather than aggressive stirring to incorporate everything without breaking apart the more fragile berries, preserving both texture and visual presentation.
  5. Finish by arranging the raspberries on top of the salad and sprinkling the mint chiffonade across the surface right before you're ready to serve. This final garnish maintains the raspberries' delicate structure and keeps the mint vibrant and aromatic while preventing excessive moisture absorption during any brief storage period.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days, though the texture will soften as fruit releases juice. For best results when serving a crowd, prepare the fruit and dressing separately up to four hours ahead, then combine about 30 minutes before serving to prevent excess liquid from pooling. Cut all fruit into uniform 1-inch pieces for balanced bites and polished presentation. Add delicate berries last and fold gently to prevent crushing. Scatter mint chiffonade just before serving to keep it bright and aromatic. Agave nectar works as a one-to-one vegan substitute for honey.

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