Fresh Fruit Salad (Easy Honey Citrus Dressing!)
This fresh fruit salad is a colorful combination of pineapple, kiwi, apples, plums, mango and persimmon chunks that have been coated in orange juice and honey. Chop, stir, chill — and serve as a fresh easy side or dessert.
This is the kind of fresh bowl you can toss together fast and it looks special in glasses on the table. It’s juicy, it’s colorful and it naturally sweetens itself with a citrusy finish.
The orange juice + honey is like a simple dressing that makes everything cohesive and helps the fruit taste fresh. Serve immediately or chill and save for later.
Table of contents
Why You’ll Love This Recipe
- No cooking (or anything more strenuous than chopping and mixing)
- Lightly sweet and tangy with a fresh, citrus taste
- Perfect for brunch, gatherings or light dessert
- Easy to prep ahead and chill
- Looks fabulous in glass cups or stem glasses.
Ingredients
Candy base
Fruit
- 4 pineapple slices
- 5 kiwis
- 2 persimmons
- 10 black plums
- 4 apples
- 150 gms mango (approximately 1 big cup diced)
Finish
Dressing
- Juice of 4 oranges
- 2 tablespoons honey
Ingredient Notes & Substitutions
- Pineapple: Fresh pineapple gives the best texture, but drained, canned pineapple chunks are fine if that’s what you’ve got.
- Kiwis: For the kiwis, you want them to be ripe yet firm so they hold up when mixed with the yogurt.
- Persimmons: Fuyu persimmons (the firm round ones) are the easiest to dice.
- Plums: Any variety of ripe plum will do it. If your plums are very sour, pour an extra drizzle of honey over the top at the end.
- Apples: Crunchy apples (such as Honeycrisp, Fuji or Gala) remain crisp for longer periods.
- Mango: Not mushy ripe is best here. Frozen mango will do, but it must be thawed and drained well.
- Honey: If you don’t eat honey, maple syrup is the simplest swap.
How to Make 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.
Expert Tips
- Cut the fruit pieces into pieces of similar size for a balanced spoonful every time you take a bite.
- Ripe but firm fruit (especially kiwi and mango) provides the best texture.
- If you like it colder, refrigerate 30 to 60 minutes before serving.
- Gently toss the apples with a little orange juice in advance (to keep them from turning brown).
- Drizzle honey in slowly (taste after you mix, then add to taste).
- For tidier cups, spoon fruit first followed by a little additional juice from the bowl over the top.
- If making ahead, err on the bigger side of the soaker (keeping softer fruit pieces a little bit larger to prevent their breaking down).
Storage & Freezing
- Fridge: In an airtight container up to 2 days. Stir before serving.
- Best texture:Day 1 is ideal; the fruit softens as it sits.
- Freezing: Freezing won’t yield an ideal texture for a fresh salad, but you can freeze leftover kale in freezer bags to use later in smoothies.
- Thawing: Thaw overnight in the refrigerator (texture will be softer, juicier).
Variations
- Toss in fresh mint or basil for a flash of freshness.
- Add strawberries or blueberries, and give them a good stir immediately before serving.
- Stir in banana (if it won’t be served within a half-hour, slice the banana just before adding so it doesn’t brown).
- Top with toasted coconut or chopped nuts for crunch.
- For added flavor, throw in a pinch of cinnamon or a bit of lime zest.
Fruit Salad
A colorful mix of fresh fruit tossed with orange juice and honey. Easy to prep, chill, and serve in cups or a big bowl.
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!FAQs
What fruits don’t I want to add ?
Very soft fruit (think overripe bananas) will break down quickly. Pass tender fruit at the last minute.
Can I swap the honey ?
Yes. The easiest substitute is maple syrup. You can also use agave.
What’s the best way to serve it at a party ?
Portion into cups for a clean look, or in a large bowl with a serving spoon.
Can I substitute bottled orange juice ?
Yes, but fresh-squeezed tastes brighter. If using bottled, opt for 100% juice.
How can I prevent apples from going brown ?
Once you have chopped your apples, toss them with orange juice.
Can I prepare this in advance ?
Yes. Make it, cover, and chill. You’ll enjoy the freshest texture when it’s within 24 hours.
Key Takeaways
- This fresh fruit salad combines pineapple, kiwi, apples, plums, mango, and persimmon in a honey-orange juice dressing.
- No cooking is required, making it easy to prepare and perfect for brunch or dessert.
- You can customize the recipe by adding fresh herbs, berries, or nuts for added flavor and texture.
- Store it in the fridge for up to 2 days, but enjoy on the first day for the best texture.
- For a stunning presentation, serve in glass cups or stem glasses.
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Estimated reading time: 7 minutes
