Name: Fresh Mixed Fruit Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 bananas, sliced; 1 cup strawberries, hulled and halved; 1 cup blueberries; 1 cup green grapes, halved if large; 2 oranges, segmented; 1 cup pineapple chunks; 1 tablespoon honey or fresh lemon juice (optional)

A colorful, refreshing medley of sweet and juicy fruits, this Fresh Mixed Fruit Salad is my go-to for a healthy breakfast, a light afternoon snack, or a vibrant summer dessert. Every bite is bursting with natural flavor, and it’s one of the easiest recipes I keep in my back pocket when I want something delicious without any fuss. I sometimes add a drizzle of honey or a splash of lemon juice to enhance the fruit’s brightness—it’s the perfect touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup strawberries, hulled and halved

2 bananas, sliced

1 cup blueberries

1 cup green grapes, halved if large

2 oranges, segmented

1 cup pineapple chunks

1 tablespoon honey or fresh lemon juice (optional)

Directions

I start by washing all the fruits thoroughly under cool water.

Then, I prep the fruit: slicing the bananas, halving the strawberries and grapes, and segmenting the oranges.

In a large mixing bowl, I combine all the fruits.

I gently toss everything together, making sure not to mash the softer fruits.

If I want an extra touch of flavor, I drizzle the salad with a bit of honey or lemon juice and give it one more gentle toss.

I serve it immediately for peak freshness, or sometimes I refrigerate it for 30 minutes to enjoy it chilled.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: Approximately 120 kcal per serving

Variations

I like to swap in seasonal fruits like mango, kiwi, or peaches when they’re available.

For extra texture, I sometimes add a handful of chopped mint or a sprinkle of shredded coconut.

If I want some crunch, a few chopped nuts like almonds or pecans go a long way.

For a creamy twist, I occasionally stir in a spoonful of Greek yogurt or coconut cream.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. Since the bananas tend to brown quickly, I sometimes add them right before serving if I’m making the salad ahead of time. I never reheat this salad—it’s meant to be enjoyed cold or at room temperature.

FAQs

How far in advance can I make this fruit salad?

I usually prepare it up to 4 hours in advance if I’m serving it for guests. I add the bananas last to prevent browning.

Can I freeze fruit salad?

I don’t recommend freezing it because the texture of the fruit changes and becomes mushy once thawed.

What can I do if my fruit isn’t very sweet?

I add a small drizzle of honey or agave syrup, or squeeze a bit of orange juice over the top to enhance the natural flavors.

Is this recipe good for meal prep?

Yes, it works for short-term meal prep. I keep the fruits cut and mixed (except bananas) and store them in containers to grab for a quick snack.

Can I add dressing to this fruit salad?

If I want a twist, I sometimes make a light citrus dressing using orange juice and lime zest, or even a touch of vanilla extract. But it’s delicious on its own, too.

Conclusion

This Fresh Mixed Fruit Salad is a celebration of nature’s sweetness. It’s quick, easy, and endlessly adaptable. Whether I’m looking for a healthy snack, a light dessert, or a dish to brighten up my brunch table, this salad is always a great pick. With no cooking involved and just a few minutes of prep, I find myself coming back to this recipe all year round.

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