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. For a bakery-style brunch spread, serve the salad alongside Fresh Fruit Cream Brioche or Crispy Apple Turnovers. Add glasses of Fresh Raspberry Juice for another bright fruit-forward option
Table of contents
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, kiwis, and mango. Cut the persimmons and kiwis into bite-size pieces, then add the diced mango. Keep the fruit pieces similar in size for even spoonfuls.
- 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 overly ripe or too soft.
- Cutting the fruit too far ahead, which can make it release excess juice.
- Leaving the diced apples uncovered without tossing them with orange juice.
- Using too much honey and overpowering the natural sweetness of the fruit.
- Cutting the fruit into very uneven pieces.
- Tossing the salad too roughly and breaking the softer fruit.
- Forgetting to wash the fruit before cutting it.
What to Serve with Fresh Fruit Salad
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 or overripe fruit can break down quickly when the salad is tossed. If you want to add especially delicate fruit, add it just before serving.
I haven’t tested this recipe with another sweetener, so I recommend using honey as written for the most reliable result.
Serve it in individual glasses for easy portions, or place it in one large serving bowl with a spoon.
I developed this recipe with fresh orange juice, so that is what I recommend. I haven’t tested it with bottled orange juice.
Toss the diced apples with some of the fresh orange juice immediately after cutting them.
For the freshest texture, I recommend preparing it close to serving time. You can serve it immediately or chill it for 30 minutes before serving.
More Fresh Fruit and Brunch Recipes You’ll Love
Fresh Fruit Salad with Honey Orange Dressing
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, then add the diced mango.
- 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 the pieces similar in size.
- To reduce browning, toss the diced apples with orange juice immediately after cutting.
- Serve immediately or chill for 30 minutes before serving.
Tried this recipe?
Let us know how it was!Estimated reading time: 6 minutes
