Okay, Let Me Tell You About This Fruit Salad
So, you know those days when it’s way too hot to even think about turning on the stove? That’s exactly when I started making this Refreshing Fruit Salad with Citrus Glaze. No joke, the first time I made it, I was just trying to use up a bunch of slightly sad fruit at the back of the fridge. Now, it’s become my family’s unofficial summer anthem—right up there with slightly off-key renditions of "Sweet Caroline" at barbecues. One time, my nephew tried to sneak all the strawberries before dinner. (I caught him red-handed—literally, berry juice everywhere.)
Why You'll Love This Little Bowl of Sunshine
I make this whenever I want something that looks like I spent ages in the kitchen, but actually takes about fifteen minutes and zero complaints from the peanut gallery. My family goes bananas (sometimes literally) for it, especially because the glaze is just zingy enough to wake up any tired fruit. Also, if you’ve ever had a sad, soggy bowl of fruit salad sitting at a buffet—yeah, this is not that. (I’ve suffered through those so you don’t have to.)
And, honest confession: I used to hate peeling kiwis. But I found out if you just cut off the ends and scoop it out with a spoon, it’s actually kind of fun. Like a little snack excavation.
What You’ll Need (and What I Sometimes Substitute)
- 1 cup strawberries, hulled and sliced (sometimes I just lob them in whole if they’re tiny and I’m feeling lazy; you do you)
- 1 cup blueberries (or blackberries if they’re on sale—raspberries turn mushy though, heads up)
- 2 kiwis, peeled and chopped (my grandmother always insisted on Zespri, but honestly, whatever’s ripe)
- 1 cup pineapple chunks (canned works in a pinch—just rinse off the syrupy stuff)
- 1 large orange, peeled and segmented (I sometimes use mandarins, those clementines that come in a crate)
- 1 apple, chopped (Granny Smith is my go-to, but any crunchy apple does the trick)
- ½ cup grapes, halved (or quartered if you’ve got little kids running about)
- For the glaze: Juice and zest of 1 lime and 1 lemon (or just double up on whichever you have—it’s all citrusy)
- 2 tablespoons honey (agave syrup works if you need it vegan, or just skip altogether if your fruit is super sweet)
- 1 teaspoon poppy seeds (totally optional—they just look cute)
Here’s How I Throw It Together (Step by Step—ish)
- Chop & Prep: Wash all your fruit. Hull, peel, or otherwise wrangle them into bite-size bits. This is where I usually sneak a taste or two, especially if the strawberries are looking juicy.
- Mix the Citrus Glaze: In a small bowl or—who am I kidding—a coffee mug, whisk together the citrus juice, zest, honey, and poppy seeds. If it looks too thick, add a splash of water. If it tastes too sharp, add a bit more honey. See? Flexible.
- Toss It All Together: Dump all the fruit in a big bowl. Pour on the glaze. Gently toss. (Don’t go ham or your bananas will get mushy. Learned that the hard way.)
- Chill or Don’t: I think this tastes better the next day, but honestly, in my house it rarely gets the chance. If you have patience, let it sit in the fridge for an hour so the flavors mingle a bit.
Random Notes from My Many Attempts
- Sometimes the apple turns a little brown if left too long. Squeeze extra citrus over it if you care, but no biggie.
- If your honey is stubborn and won’t mix, pop the mug in the microwave for 5 seconds (just watch it doesn’t overflow—been there, cleaned that).
- Once I tried using watermelon. It just... dissolved. Wouldn’t recommend unless you want a fruity soup.
Variations I’ve Tried (and My Honest Thoughts)
- Add a handful of fresh mint—smells amazing, looks fancy.
- Mango chunks? Yes, please. Papaya? Eh, not my favorite—something about the texture. Maybe you'll disagree.
- I once used maple syrup instead of honey. It was good, but almost too sweet. I probably went overboard, to be fair.
- Sprinkle on toasted coconut if you want a little tropical vibe. My kids picked it off, but I liked it.
What If You Don’t Have All the Fancy Gear?
I usually use a big mixing bowl and a decent knife. But, honestly, I’ve prepped this with just a random cereal bowl and a slightly blunt paring knife while camping. If you don’t have a zester, use the fine side of a box grater (careful with your knuckles though; trust me, it stings).
Stashing Leftovers (If There Are Any)
This keeps in a covered bowl in the fridge for about two days, but the texture gets a bit soft after the first 24 hours. Though honestly, in my house it never lasts more than a day, so what do I know?
Here’s How I Like to Serve It
I’m a big fan of piling it into mason jars for picnics—looks adorable and saves on washing up. My cousin likes it over vanilla yogurt for breakfast, or you could do what my uncle does and just eat it straight from the mixing bowl, standing at the fridge door. Classy.
Pro Tips (Learned the Hard Way)
- Don’t rush the glaze. I once tried just dumping all the ingredients in without whisking and got a mouthful of honey at the bottom. Not ideal.
- If the fruit looks a bit sad, let it macerate (fancy word for “sit in the glaze”) a bit longer. Brings it back to life.
- On second thought, maybe don’t use bananas unless you’re serving right away. They go mushy fast.
FAQ (Mostly Real Questions I’ve Been Asked)
- Q. Can I make this ahead?
- A. Yep! It’s actually better if it sits for an hour or so. But I wouldn’t push it past a day, unless you like your salad on the squishy side.
- Q. What if I’m out of honey?
- A. Maple syrup works, or agave, or just skip it. The fruit is sweet enough, especially in summer.
- Q. How do you stop the apples from turning brown?
- A. Extra citrus, or just toss them in first. Or don’t worry about it; nobody’s grading you here!
- Q. Can I use frozen fruit?
- A. Sure, in a pinch. Just thaw and drain them well, or you’ll have a soggy mess. (Been there, not my finest hour.)
By the way, if you want to geek out on fruit salad combos, Epicurious has great ideas. And for citrus tips, I’ve actually learned a ton from Serious Eats—their citrus juicing hacks are spot on.
Alright, that’s my spiel! Let me know if you try it, or if you find some wild combo that works (or doesn’t). Cooking’s more fun when you don’t treat it like a science project, I reckon.
Ingredients
- 1 cup strawberries, hulled and sliced
- 1 cup seedless grapes, halved
- 1 cup pineapple chunks
- 1 cup blueberries
- 2 kiwis, peeled and sliced
- 1 orange, juiced and zested
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh mint leaves, chopped
Instructions
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1In a large mixing bowl, combine the strawberries, grapes, pineapple chunks, blueberries, and sliced kiwis.
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2In a small bowl, whisk together the orange juice, orange zest, honey, and fresh lime juice to make the citrus glaze.
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3Pour the citrus glaze over the mixed fruits and gently toss until all the fruit is evenly coated.
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4Sprinkle the chopped mint leaves over the salad and toss lightly to combine.
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5Chill the fruit salad in the refrigerator for at least 10 minutes before serving for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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