A slightly sweet and tangy dressing brings all the flavors together in this Summer Fruit Salad. It’s refreshing, colorful, simple to make and so, so good!
Hey there, it’s Jodi from 5 Boys Baker and today I’m sharing a recipe for one of my favorite fruit salads. Fresh fruit is definitely one of the best things about summer and when you toss it in a sweet, citrusy dressing it’s even better! This fruit salad is the perfect side dish for any BBQ, potluck or picnic or just any weeknight meal. My boys LOVE this!
Not only is this beautiful and scrumptious, it’s super versatile. If you don’t like one of the fruits listed, leave it out or replace it with something that makes you a little happier. The only thing I do recommend is if you decide to add raspberries, don’t add them in until the very end, after you’ve gently tossed this. Raspberries are pretty “fragile” and if you try and toss them along with everything else they tend to fall apart and get squished. So wait and throw some on top after it’s been mixed.
SHOULD I USE ALL THE DRESSING?
I thought the original recipe made way too much dressing for the amount of fruit listed. After playing around with the recipe, I think the dressing to fruit ratio is perfect now. If you’re worried about it being too much dressing, start by pouring the dressing on a little at a time and adding more until you feel like the fruit is covered enough.
WHAT OTHER FRUITS WOULD BE GOOD TO USE?
You could use apples, bananas, peaches, melons, pears, blackberries, raspberries (just remember what I said above), etc. Also, feel free to adjust the amounts of each fruit listed. For example is you like more strawberries than blueberries in your fruit salad, then you could add 3 cups of strawberries and only 1 cup of blueberries. This salad is definitely versatile which is one of the reasons I love it so much.
CAN THIS BE MADE AHEAD OF TIME?
Yes! The dressing needs to chill at least an hour, but can even be made several days ahead. The fruit can be chopped up ahead of time and kept in the fridge. A couple hours before you’re ready to serve it, gently toss everything together. Be sure to give it a couple hours of chill time so the dressing and flavors of the fruit can meld together.
Try these other delicious summer side dishes:
Creamy Fruit Salad
Easy Fruit Dip
Rainbow Fruit Salad
German Potato Salad
Summer Fruit Salad
- 1/4 cup light brown sugar
- 1 teaspoon cornstarch
- 1 lemon (zest and juice)
- 2 oranges (zest, juice and orange sections)
- 1/2 teaspoon vanilla extract
- 2 cups diced fresh pineapple
- 2 to 3 cups strawberries, hulled and sliced
- 3 kiwi fruit, peeled and sliced peeled and sliced
- 1 cup seedless grapes (you can halve them if they're really big)
- 2 cups blueberries
- In a small sauce pan, mix together brown sugar and cornstarch. Set aside.
- Zest and juice the lemon and the orange. Set aside the zest of both fruit. Measure out 1/3 cup of the orange juice and 2 1/2 tablespoons of the lemon juice (discard any extra or save for another use). Add juices to brown sugar mixture and cook over medium heat, stirring until slightly thickened and bubbly. Continue to stir for 1 minute then remove from heat. Transfer mixture to a small bowl; stir in vanilla and 1/2 teaspoon each of the orange and lemon zest. Chill for at least 1 hour.
- Peel and section the two oranges. Place orange sections, pineapple, strawberries, kiwi, grapes and blueberries in a large bowl. Pour cooled sauce over fruit and gently toss to coat. Chill, covered for 2 to 3 hours before serving. Garnish with more zest if desired.