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–+ servings
Close-up of fruit salad showing pineapple chunks, plum pieces, and kiwi in orange juice

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.
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Prep Time 25 minutes
Cook Time 0 minutes
chill time 30 minutes
Total Time 54 minutes
Servings: 6
Course: Dessert, Side Dish, Snack
Cuisine: American
Calories: 271
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 pineapple slices
  • 5 kiwis
  • 2 persimmons
  • 10 black plums
  • Juice of 4 oranges
  • 4 apples
  • 150 g mango about 1 cup diced
  • 2 tablespoons honey

Equipment

  • Cutting board
  • Chef’s knife
  • Large mixing bowl
  • Citrus juicer (or reamer)
  • Measuring spoons
  • Serving cups or serving bowl
  • Spoon or spatula for mixing

Method
 

  1. Chop the pineapple slices into bite-size pieces and dice the black plums (remove pits).
  2. Juice the oranges. Dice the apples into small chunks.
  3. Dice the persimmons and kiwis into bite-size pieces.
  4. Add all chopped fruit to a large bowl. Pour in the orange juice and drizzle in the honey.
  5. Toss gently until everything is evenly coated.
  6. Spoon into serving glasses (or a large serving bowl). Serve immediately or chill 30 minutes before serving.

Nutrition

Serving: 6gCalories: 271kcalCarbohydrates: 69.7gProtein: 2.8gFat: 0.8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 10mgPotassium: 876mgFiber: 8.6gSugar: 55.9gVitamin A: 58IUVitamin C: 100mgCalcium: 58mgIron: 0.8mg

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.

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