We occasionally link to goods offered by vendors to help the reader find relevant products. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. Here is more about what we do.
If you love fruit, obviously this salad is totally for you.
What do I love about fruit salad? Not only can you serve it as a killer side dish for a barbecue or bring it to a picnic, but it can also be served as breakfast or an afternoon snack.
It’s such an easy way to enjoy fresh produce, and to make the most of those items that are in season during the summer.
This is one of those insanely simple recipes that really takes no time at all to throw together. The only time that you are going to spend is devoted to chopping and slicing up some fruit.
The best part is that the produce speaks for itself. The only additional ingredients that you are going to add to the mixture are a couple of my favorite juices – orange and pineapple.
These juices actually bring a lot to the table, and bring out the flavors of the sweet and tart salad that make it so darn tasty.
You don’t have to worry about any refined sugar here, friends.
That’s the one thing that I firmly believe makes this fruity recipe better than any other you will find out there. It’s healthier because it doesn’t have any added sugar or processed ingredients that take away from the overall freshness.
Instead of a creamy dressing or using a pudding mix, you get just the pure ingredients, and all of the flavor comes from them. There’s nothing that will ruin fresh ingredients quicker than being coated with other elements that don’t have natural things in them, am I right?
Both kids and adults will adore this recipe (plus, it’s an awesome way to make sure the kiddos eat plenty of their good food groups for the day).
My biggest recommendation when making this salad is to make sure all of the fruit is perfectly ripe. You might have to buy some of the ingredients ahead of time to let them ripen, like the pineapple, kiwi, or even the bananas if you can only find green ones at the store.
This recipe needs a little bit of time to sit and soak up all the flavors of the juices, so that actually makes it ideal if you are prepping for a party a few hours in advance, or bringing this to a potluck.
To me, this dish is the best side or dessert because it brings a balance of sweet and tangy flavors, a rainbow of color, and there’s some refreshing crunch in there as well.
I like to load up this dish in a clear bowl for serving, like the giant trifle bowl you see in the photos here, so that everyone can see the colors and the variety on offer. It’s bold, beautiful, and delicious.
If you’re looking for one just like it, you can find a similar trifle bowl available on Wayfair.
Majestic Crystal Classic Clear Trifle Serving Bowl
Hungry yet? Grab the recipe below and get ready for a smorgasbord of intense fruit flavor. Be sure to keep reading through to the end of this article for some ideas to use up any leftovers.
Summer Fruit Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
The ideal side for your next picnic or backyard barbecue, this summer fruit salad is where it’s at, made with fresh produce and juice.
- 3/4 cup fresh orange juice
- 1/2 cup fresh pineapple juice
- 2 cups cubed fresh pineapple
- 2 cups sliced strawberries
- 3 large ripe bananas, sliced
- 2 cups seedless grapes (red or green)
- 2 cups red currants (if in season – if not, substitute blueberries)
- 4 kiwis, peeled and sliced
- 3 apples, sliced
- 3 tangerines, broken into sections
- In a small bowl, combine orange juice and pineapple juice.
- Add fruit to a large serving bowl.
- Pour juice over fruit and toss until well coated.
- Chill until ready to serve, at least 2 hours.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fruit
Keywords: summer, fruit, salad, side dish
Cooking By the Numbers…
Step 1 – Prepare Fruit and Measure Remaining Ingredients
Start with ripe fruit, and wash everything well. These items are suggestions to provide a wide range of colors and flavors, but feel free to use whatever is in season in your area, and readily available at the local farmers market or grocery store..
Remove the skin of the pineapple and cut enough into cubes to give you 2 cups total.
Remove the tops of strawberries and slice until you have 2 cups total. I used about 15 strawberries.
Peel and slice 3 large bananas.
Peel and slice 4 kiwis.
Slice 3 apples. You can use your favorite type of apple, but I used Galas for this recipe.
Peel and divide three tangerines into sections.
Measure out all of the remaining ingredients as listed on the ingredients list.
Step 2 – Combine Juices
In a small bowl, stir together the orange juice and pineapple juice. Fresh is best, in terms of flavor.
Step 3 – Combine Fruit
Add all of the prepared fruit to a large serving bowl.
Pour the juice mixture over the top.
Toss to coat well.
Step 4 – Chill
Cover the salad with plastic wrap or a lid. Chill for at least 2 hours before serving.
How Can I Use the Leftovers?
If you happen to have any of this delicious recipe left over, there are a few ways that you can use it up.
I like to add a few scoops on top of my favorite plain or vanilla yogurt for breakfast. I also love to top vanilla bean ice cream with it, because it’s amazeballs.
Finally, you can make pretty parfaits with yogurt and granola in wine glasses or small cups for breakfast during the week.This is a fun idea for a brunch party as well.
Looking for more ways to incorporate salads into your daily recipe index? Here are some of my favorites:
- Refreshing Summer Salad
- Brown Rice Salad with Apples, Dried Cranberries, and Peas
- Peach Caprese
- Honey-Glazed Peach Spinach Salad
- Peach and Corn
Tell us what occasion you would make this fruit salad for in the comments below. Once you try it, be sure to come back and rate the recipe!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Jennifer Swartvagher on June 10, 2015. Last updated: March 1, 2022 at 19:10 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.