Perfect Summer Fruit Salad
This fruit salad is perfect for a backyard BBQ party or any occasion. It is tastier the longer you can let it soak in its juices.
Fruit Salad Ingredients
These are the ingredients you’ll need for this top-rated fruit salad recipe:
For the sauce: fresh orange and lemon juices, brown sugar, grated orange and lemon zests, and vanilla extract· The fruit you’ll need: pineapple, strawberries, kiwis, bananas, oranges, grapes, and blueberries.
Of course, this is a super customizable recipe — you can omit certain fruits or add other fruits to suit your taste and what you have on hand!
What to Serve With Fruit Salad
This fruit salad is wonderful as is, with its fresh, vibrant flavors. If you’d like to elevate it into a more indulgent dessert, try serving it with a slice of buttery pound cake and a dollop of whipped cream. The rich cake and light, creamy topping balance the bright fruit perfectly, making it feel a little more special and satisfying.
Can You Make Fruit Salad Ahead of Time?
Yes! This fruit salad is actually a great make-ahead recipe, as the flavors need time to meld in the fridge before serving. Make the dish the day before, then store it in an airtight container in the refrigerator until you’re ready to serve it.
Ingredients
Citrus Sauce:
⅔ cup fresh orange juice
⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
Salad:
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Directions
Gather the ingredients.
To make the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
Remove from heat and stir in vanilla extract. Set aside to cool.
Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.
Comments