This rainbow fruit salad is one of the best ways to eat tons of summer fruits and berries. It is a gluten-free, paleo-friendly salad recipe with fresh summer flavours. Be sure to watch the video!
Healthy Salad Recipes like this one are the bae for the summer season.
The supermarket is packed with colourful fresh berries, fleshy fruits, nectarines, and ripe mangoes during the spring and summer.
Best time of the year to make and enjoy a fresh salad loaded with the goodness of fruits.
More Reasons To LOVE Fruit Salad
- one bowl recipe
- no milk or dairy products
- not the usual boring fruit bowl
- minimum effort and maximum flavour
My Tried & True Tips
Use the best fresh fruits available. Frozen, tinned, sugar-glazed or canned fruits are the biggest enemy of this salad recipe.
A good salad deserves an effort to handpick the fruits from the market. Buying your favourite fruits brings so much joy, and then turning them into a gorgeous bowl of hearty salad.
From fresh seedless berries (strawberry, blueberry, raspberry, blackberry), a variety of apples, oranges, grapes, melons, or any other summer fruit is a perfect choice for this salad recipe.
The dressing for the fruit salad is simple. Because we want the fruit’s natural sweetness and tanginess to shine out, let’s not overshadow the naturally good taste of the fruits with a loaded dressing (also read: 6 Best Salad Dressing Recipes).
A simple, gluten-free, healthy lemon and honey syrup is the best dressing for this salad.
The fresh mint leaves add just the proper breath of freshness to the salad – making it more pretty and delightful.
How to Make
- Prepare Fruits: chop fruits (except blueberries) and add to a large mixing bowl.
- Make Dressing in a small bowl, whisk together the honey, lime zest and lime juice.
- Toss Fruit with Dressing: pour dressing over fruit just before serving and toss to evenly coat.
Watch Salad Video
Some of my favourite creative ways to serve a fruit salad are:
- coconut cream
- vanilla ice-cream
- whipped vanilla cream
- add it over the custard or pudding
FAQs Related To Fruit Salad
The browning or blackening of certain chopped fruits like apples or bananas is the main problem most of us face while making a salad with fruits. The best solution to avoid that is to drizzle lemon juice on fruits, cover the bowl with a cling foil/lid and keep it in the fridge. The citrus acid in the lemon slows downs the browning process of the fruits.
Unlike other salad recipes, making a salad with fruits the day before is not recommended. After peeling and chopping, most fruits retain their freshness, juiciness, and texture for the next few hours only. Hence, you can make it a few hours before serving but not the day before.
For a fresh, crunchy salad, it is not best to use frozen fruits. Try using fresh, ripe, and firm-to-touch fruits for the best results. Frozen fruits might turn up mushy, and leech water in the salad.
More Summer Salad Recipes
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Summer Fruit Salad Recipe
- 1 Cup chopped fresh strawberries
- 1 Cup diced ripe mango
- 1 Cup diced kiwi
- 1 Cup seedless black grapes
- 1 Cup diced apple
- 1 Cup diced fresh pineapple
Ingredients For The Dressing
- Juice of 1 lemon
- 2 tablespoon honey or maple syrup
- 1 teaspoon extra virgin olive oil, optional
- 4 – 5 mint leaves fine chopped
- To prepare the dressing combine lemon juice, olive oil and honey. Whisk nicely. Set aside.
- Combine all the fruits in a large bowl. Keep in the fridge before serving.
- Just before serving, pour dressing over the salad. Mix nicely.
- Sprinkle the chopped mint leaves.
- Serve Summer Fruit Salad immediately with a tall glass of homemade iced tea ( see recipe).
- Avoid using tinned/canned/frozen fruits for the salad. Fresh fruits are the best to make a delicious salad.
- Try to pick sweet and ripe fruits for making this salad.
- Fruit Salad is best enjoyed fresh. Avoid storing it in the fridge for more than few hours.
- You can prepare the salad dressing in advance and store it in the fridge.
which brand olive oil did u use for salads dressing ur all dressing r amazing I follow all ur recipes
Hina Gujral says
I usually use Borges Extra Virgin Olive Oil. It is best to use extra virgin olive oil for dressings.