Fruit Salad Recipe
Ready in under 20 minutes and made with no added sugar, this easy fruit salad recipe is made with fresh, ripe fruit and drizzled with a light orange juice dressing.
Servings: 18 people (as a side)
Calories: 130kcal
Ingredients
- 1 large orange - juiced
- 1 lemon - juiced
- 2 cups seedless red grapes
- 1 pineapple - cored and chopped into chunks
- 4 mango - peeled, cored, cubed
- 6 ounces blueberries
- 2 pounds strawberries - halved
- 6 cups watermelon - cubed
- 12 ounces blackberries
- 5 kiwi - peeled and quartered
- 6 ounces raspberries - (see notes)
Instructions
- Prepare the orange juice "dressing". Add the fresh orange juice and lemon juice to a small bowl. Mix to combine and set aside.
- Prepare the fruit. Prepare and chop fruit - take care not to chop fruit into pieces that are too large, or too small. If they are too small, they will turn mushy faster, and will not taste as fresh should you end up with leftovers.
- Mix.Add the sturdier fruits to a large mixing bowl first (grapes, pineapple, mango, watermelon, and blueberries). Drizzle with half of the orange-lemon dressing and gently toss to combine. Add the remaining fruit, except for the raspberries, and drizzle with the remaining dressing. Toss gently.
- Serve. Add the raspberries last, or scatter them over the top of the fruit salad. Serve immediately, or cover and refrigerate until ready to enjoy.
Notes
- Raspberries and other overly-ripe fruit do not hold up well when mixed around a bunch. For these fruits, I recommend adding them at the very end or simply placing them right on top of the bowl.
Nutrition
Calories: 130kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 440mg | Fiber: 6g | Sugar: 24g | Vitamin A: 825IU | Vitamin C: 111mg | Calcium: 47mg | Iron: 0.9mg
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