This Fresh Fruit Salad Recipe combines pineapple, kiwi, mango, apples, plums, and persimmon with a simple honey-orange dressing. It’s juicy, colorful, naturally refreshing, and easy enough for breakfast, brunch, parties, or a light dessert.
The Fruit Salad That Actually Disappears From the Table.I know fruit salad sounds like one of those recipes where the instructions could technically be summarized as “cut fruit, put in bowl.”
And, yes, that is part of the situation.
But the little honey-orange dressing makes a surprisingly big difference here.
Fresh orange juice pools around the pineapple, kiwi, mango, apples, plums, and persimmon, while a small drizzle of honey ties everything together without turning the fruit into something overly sweet.
The result is somewhere between a colorful fresh fruit medley and a really juicy breakfast fruit salad.
I especially like serving it in individual glasses. It instantly goes from “bowl of chopped fruit” to something that looks like I planned brunch considerably further in advance than I actually did.
For another fresh fruity dessert, try my Mango Mousse Recipe. It already pairs naturally with this fruit salad on the site.
For a bakery-style brunch spread, serve the salad alongside Fresh Fruit Cream Brioche, or add glasses of Fresh Raspberry Juice for another bright fruit-forward option.
Ingredients
Let’s Make Fresh Fruit Salad
- Chop the pineapple and plums. Cut pineapple rings into bite-size pieces. Pit the plums and dice them.
- Prep the oranges and apples. Cut oranges and juice them. Cut apples into dices.
- Dice the persimmons and kiwis. Peel, if necessary, then cut into equally sized pieces for uniform bites.
- Make the dressing. Place the chopped fruit in a large bowl. Add the orange juice and drizzle the honey over it.
- Toss gently. Stir until the everything is coated and shiny, but without mashing up all the softer fruit.
- Portion and serve. Serve in glasses or one big bowl. Serve immediately or refrigerate until ready to serve.
What Makes This Fruit Salad So Good
There is no cooking and no complicated dressing to prepare.
The whole recipe comes down to three things:
Use fruit that is ripe but still firm. You want juicy fruit, but not fruit so soft that it disappears when tossed.
Keep the pieces similar in size. This gives you pineapple, mango, kiwi, apple, and plum in the same spoonful instead of one enormous apple cube taking over breakfast.
Add the orange-honey dressing gently. The fruit already brings plenty of sweetness, so two tablespoons of honey are enough to complement it rather than cover it up.
And because this is a raw fresh-fruit recipe, wash the fruit before cutting. The FDA recommends washing produce thoroughly under running water and does not recommend using soap or commercial produce washes. FDA – Selecting and Serving Produce Safely.
Common Mistakes To Avoid
- Using fruit that is too ripe or too soft.
- Cutting the fruit too far ahead, which can make it release too much juice.
- Adding bananas or apples too early without lemon or orange juice.
- Using too much honey, which can make the salad overly sweet.
- Skipping the orange zest, which gives the dressing a brighter flavor.
- Tossing the fruit too roughly and breaking delicate berries.
- Serving it too warm instead of chilled and fresh.
What To Serve With Fresh Fruit Salad Recipe with Honey Orange Dressing
Fresh Fruit Salad with Honey Orange Dressing is delicious served with pancakes, waffles, French toast, yogurt, granola, or mini muffins. It also pairs well with grilled chicken, brunch casseroles, scones, cinnamon rolls, or a light summer picnic spread.
FAQs
Very soft fruit (think overripe bananas) will break down quickly. Pass tender fruit at the last minute.
Yes. The easiest substitute is maple syrup. You can also use agave.
Portion into cups for a clean look, or in a large bowl with a serving spoon.
Yes, but fresh-squeezed tastes brighter. If using bottled, opt for 100% juice.
Once you have chopped your apples, toss them with orange juice.
Yes. Make it, cover, and chill. You’ll enjoy the freshest texture when it’s within 24 hours.
More Recipes You Will Like :
Fruit Salad
Ingredients
Equipment
Method
- Chop the pineapple slices into bite-size pieces and dice the black plums (remove pits).
- Juice the oranges. Dice the apples into small chunks.
- Dice the persimmons and kiwis into bite-size pieces.
- Add all chopped fruit to a large bowl. Pour in the orange juice and drizzle in the honey.
- Toss gently until everything is evenly coated.
- Spoon into serving glasses (or a large serving bowl). Serve immediately or chill 30 minutes before serving.
Nutrition
Video
Notes
- For the best texture, use ripe-but-firm fruit and keep pieces similar in size.
- To reduce browning, toss the diced apples with orange juice right after cutting.
- Honey substitute: maple syrup (same amount).
- Make-ahead: chill covered up to 24 hours; stir before serving.
Tried this recipe?
Let us know how it was!Estimated reading time: 6 minutes
