Easy Fruit Salad Recipe
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This easy fruit salad recipe features fresh, colorful fruit and a light pineapple dressing. It is quick to make, pretty to serve, and perfect for summer get-togethers, potlucks, brunches, and BBQs.
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Easy Fruit Salad Recipe
This fruit salad is bright, juicy, colorful, and just sweet enough. It has strawberries, mango, green apples, kiwi, blueberries, pineapple, and mandarin oranges, all tossed together in a simple dressing that ties it all together.
This is the kind of fruit salad I like to make when I need something easy but still pretty. You can chop the fruit yourself, or take a shortcut by starting with a store-bought cut-fruit tray, then add a few extra pieces to make it look and taste even more special.
Why Make This Easy Fruit Salad Recipe
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Quick to make – You can use freshly chopped fruit, a store-bought fruit tray, or a mix of both.
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Great for parties – This fruit salad is perfect for BBQs, potlucks, brunches, showers, pool parties, and family get-togethers.
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Bright and colorful – The mix of strawberries, kiwi, blueberries, pineapple, mango, apples, and mandarin oranges looks beautiful in a clear glass bowl.
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Easy to customize – Use the fruits listed here, or swap in your favorites based on what looks fresh at the store.
Ingredients and Substitutions
- Strawberries – Fresh strawberries add sweetness and pretty red color. Slice or chop them into bite-size pieces.
- Mango – Mango adds a soft, tropical flavor. Fresh mango or pre-cut mango both work.
- Green apples – Green apples add crunch and a tart bite that balances the sweeter fruit. Chop them small so they blend well with the softer fruits.
- Kiwi – Kiwi adds bright green color and a little tang.
- Blueberries – Blueberries are easy to add and hold up well in fruit salad.
- Pineapple chunks – Use a 20-ounce can of pineapple chunks, reserving the juice for the dressing.
- Mandarin oranges – Drain them well before adding them to the salad.
- Instant vanilla pudding mix – You only need a few tablespoons of dry instant pudding mix. Do not prepare it according to the package directions.
- Reserved pineapple juice – Used to make the light dressing for the fruit.
- Fresh lemon juice, optional – A little lemon juice can help slow browning on the apples and adds a fresh, bright flavor.
Good To Know: How To Keep Apples From Browning
If you are using apples in fruit salad, a little lemon juice can help slow browning and keep them looking fresh. You do not need much; a quick squeeze over the chopped apples or the bowl of fruit is enough. The pineapple juice in the dressing helps too, so the lemon juice is optional, but I like adding it when I am making the salad ahead of time.
How to Make Easy Fruit Salad
1 Prep the fruit: Wash and chop the strawberries, mango, green apples, and kiwi. Drain the pineapple chunks, but save the juice. Drain the mandarin oranges well. Set aside a bit of the prettiest kiwi slices, strawberries, and blueberries for garnish.
2 Add lemon juice: Optional step. Add the chopped fruit to a large bowl. If using apples, squeeze a little fresh lemon juice over the fruit and toss gently to help slow browning.
3 Make the dressing: In a small bowl or glass measuring cup, whisk together 3 tablespoons of instant vanilla pudding mix with about 1/3 cup reserved pineapple juice. The dressing should be smooth and pourable, about the consistency of slightly thick pineapple juice. Add more pineapple juice if too thick.
4 Pour and toss: Pour the dressing over the fruit and gently toss until the fruit is lightly coated.
5 Garnish and chill: Garnish the top with the extra fruit you set aside. Cover and chill the fruit salad for at least 30 minutes before serving.
💡Pro Tip:
Pat any extra-juicy fruit dry before adding it to the bowl so your fruit salad stays fresh instead of turning watery. For the best texture, chill the fruit before mixing so every bite tastes crisp, cool, and refreshing.
Recipe Tips
- Use a clear glass bowl if you have one. The colorful fruit looks so pretty through the glass.
- Chop the apples into small bite-size pieces so they blend better with the softer fruit.
- Drain the mandarin oranges well so they do not add too much extra liquid.
- Do not skip the reserved pineapple juice. You need it for the dressing.
- Start with about 1/3 cup pineapple juice when making the dressing. Add a little more only if needed.
- Toss gently after adding the dressing so the strawberries, kiwi, and mandarin oranges do not break down.
- If you are taking this to a party, you may want to double the recipe. Fruit salad always seems to go fast.
- If using bananas, add them right before serving so they do not brown or get mushy.
- If using raspberries, fold them in very gently or use them as a garnish.
Variations
- Tropical fruit salad: Use pineapple, mango, kiwi, mandarin oranges, strawberries, and banana.
- Berry fruit salad: Use strawberries, blueberries, raspberries, blackberries, and a little pineapple.
- Creamier fruit salad: Fold in a spoonful or two of vanilla yogurt or whipped topping.
What to Serve With Fruit Salad
This fruit salad works well with summer cookout foods like grilled chicken, burgers, hot dogs, sandwiches, and BBQ plates.
It is also great for brunch with muffins, breakfast casseroles, quiche, waffles, pancakes, or yogurt.
Storage Suggestions
Store leftover fruit salad covered in the refrigerator for up to 2 days. The fruit will release more juice as it sits, so it is best enjoyed the day it is made.
I don’t recommend freezing this fruit salad because the fruit will become soft and watery after thawing. (Unless you want to use it in a smoothie – then freeze away!)
I personally like to serve the leftovers as a dessert. Spoon the fruit and juices over pound cake, shortcake biscuits, those little dessert shells they sell at the grocery store, usually next to the strawberries, and top with whipped cream.
FAQs
Can I make this fruit salad ahead of time?
Yes, you can absolutely make fruit salad ahead of time. The trick is all about timing and adding a little splash of citrus juice, like lemon or lime, to keep your fruit from turning brown.
- 1 to 2 days ahead: Chop sturdy fruits like pineapple, mango, apples, and kiwi, then store them in separate airtight containers in the fridge. Hold off on the softer fruit until right before you’re ready to serve.
- A few hours ahead: Toss all those fruits together with your dressing.
- At serving time: Add any extra-delicate fruit, like raspberries or bananas, right before everyone digs in. This keeps them from getting mushy and keeps your salad looking fresh and pretty.
Do I make the pudding first?
No. Use the dry instant pudding mix straight from the box. You are only using 3 tablespoons. Do not prepare it according to the package directions.
Why use pudding mix in this fruit salad?
A few tablespoons of dry instant pudding mix help turn the reserved pineapple juice into a light, slightly sweet dressing that coats the fruit instead of sinking straight to the bottom of the bowl. It also gives the salad a subtle vanilla flavor without making it heavy or creamy.
Is lemon juice necessary?
No, but it is helpful if you are using apples or making the salad ahead. A little lemon juice helps slow browning and adds a fresh flavor.
What fruits should I avoid in fruit salad?
I would avoid fruits that get mushy quickly or release too much liquid. Bananas are best added right before serving. Watermelon can make the salad watery. Fresh orange or grapefruit segments can be chewy because of the membranes, but canned mandarin oranges work well.
Can I use sugar-free pudding mix?
Yes, sugar-free instant vanilla pudding mix will work.
More Recipes You Might Like
- Easy 5 Minute Tropical Fruit Salad
- Cheesecake Salad
- Easy Strawberry Trifle with Pound Cake
- No-Bake Blueberry Pie
Easy Fruit Salad Recipe
- Prep Time: 15
- Total Time: 45
- Yield: 10 servings 1x
- Category: sides
- Method: no bake
Description
This easy fruit salad recipe is made with fresh fruit, pineapple, mandarin oranges, and a light pineapple dressing. It is colorful, refreshing, and perfect for potlucks, BBQs, brunches, and summer parties.
Ingredients
- 16 oz fresh strawberries, chopped
- 10 oz mango, chopped
- 2 green apples, chopped
- 3 kiwis, peeled and chopped
- 1 cup blueberries
- 1 20 oz can pineapple chunks, drained, juice reserved
- 1 11 oz can mandarin oranges, drained
- 1 tablespoon fresh lemon juice, optional
- 3 tablespoons instant vanilla pudding mix
- About 1/3 cup of the reserved pineapple juice, plus more if needed
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Instructions
- Wash and chop the strawberries, mango, green apples, and kiwi. Drain the pineapple chunks, reserving the juice. Drain the mandarin oranges well.
- Set aside a small amount of the prettiest fruit, such as kiwi slices, strawberries, and blueberries, to garnish the top of the salad.
- Add the chopped fruit, pineapple chunks, mandarin oranges, and blueberries to a large serving bowl.
- If using apples, squeeze the fresh lemon juice over the fruit and toss gently. This helps slow browning and adds a little brightness to the salad.
- In a small bowl or glass measuring cup, whisk together the instant vanilla pudding mix and about 1/3 cup reserved pineapple juice. The dressing should be smooth and pourable, about the consistency of slightly thick pineapple juice. Add a little more pineapple juice if the dressing is too thick.
- Pour the dressing over the fruit and gently toss until the fruit is lightly coated.
- Garnish the top with the reserved fruit.
- Cover and chill for at least 30 minutes before serving.
Notes
*Nutrition info is an estimate; changing up the recipe will change the numbers.
*See all the tips, tricks, storage info, and frequently asked questions above in the post.
Nutrition
- Serving Size: 1 cup
- Calories: 115
- Fat: 0
- Carbohydrates: 29
- Fiber: 4
- Protein: 1
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