Fruit Salad with Citrus Syrup

Last summer I stood in my kitchen surrounded by an abundance of farmers market finds, realizing I had way too much fruit on my hands. That impromptu gathering turned into this simple fruit salad recipe that I now make whenever I need something bright and effortless.

I brought this to a potluck last July and watched my friends uncle go back for thirds, then ask if there was any left to take home. Sometimes the simplest dishes are the ones people remember most.

Ingredients

• Strawberries: Pick ones that are deep red and smell fragrant, they will be the sweetest part of your bowl
• Pineapple: Fresh is absolutely worth it here, canned does not give you that bright tropical punch
• Seedless grapes: Halving them makes each bite more manageable and helps the citrus syrup cling
• Kiwi: Leave the skin on if you want extra texture and color, or peel for a smoother experience
• Blueberries: These little gems stay firm and add gorgeous pops of color throughout
• Fresh orange juice: Use a real orange and squeeze it yourself, the bottled stuff tastes flat in comparison
• Fresh lemon juice: Just a tablespoon cuts through the natural sugars and keeps everything tasting bright
• Honey or agave syrup: Optional but nice, especially if your fruits are not quite at peak sweetness

Instructions

Prep your fruits:

Wash everything thoroughly, then hull and slice the strawberries, chunk the pineapple into bite-sized pieces, halve the grapes, peel and slice the kiwi into rounds, and give the blueberries a quick check for any stems.

Whisk the citrus syrup:

In a small bowl, combine the fresh orange juice, lemon juice, and honey or agave if you are using it, whisking until the honey dissolves completely into the citrus juices.

Combine and coat:

Pour that bright citrus mixture over all your prepared fruits in the large bowl, then use a gentle folding motion to coat everything without bruising or mashing the softer pieces.

Let it rest or serve:

You can dig in right away if you are hungry, but letting it sit in the refrigerator for up to two hours lets the flavors meld together into something even more wonderful.

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My daughter now requests this for her birthday instead of cake, which honestly feels like a win in the parenting department. There is something about a bowl of colorful, glistening fruit that makes people happy before they even take a bite.

Fruit Selection Secrets

I have learned that mixing textures matters as much as mixing flavors. Soft fruits like berries balance against crisp apples or firm grapes, while creamy banana adds a completely different mouthfeel. Trust your instincts and what looks good at the market.

Make Ahead Strategy

You can prep all the fruits a day in advance and store them separately in airtight containers. Whisk the syrup right before serving, toss everything together, and nobody will know this was not assembled moments ago.

Serving Ideas

Spoon this into hollowed out melon halves for a presentation that wows everyone at brunch. Serve it over vanilla yogurt or coconut cream for an easy dessert that feels elegant but takes zero effort.

• A sprinkle of toasted coconut adds a lovely crunch and tropical flair
• Fresh mint leaves tucked on top make it look professionally styled
• A final squeeze of lime right before serving brightens everything up

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Every time I make this fruit salad, I am reminded that sometimes the most uncomplicated dishes are the ones that bring the most joy to the table.

Recipe FAQs

→ How long does fruit salad stay fresh?

The fruit salad is best served immediately or within 2 hours of tossing. The citrus syrup helps prevent oxidation, but fruits will continue to release juice and soften over time.

→ Can I prepare fruit salad in advance?

You can prep all the fruits ahead of time and store them separately in the refrigerator. Toss with the citrus syrup just before serving for the freshest texture and flavor.

→ What fruits work best in this salad?

Choose firm, ripe fruits that hold their shape well. Strawberries, pineapple, grapes, kiwi, and blueberries are excellent choices. Avoid overly soft fruits like bananas if making ahead.

→ How do I keep cut fruits from browning?

The citrus syrup contains lemon juice which naturally prevents browning. Tossing fruits immediately after cutting helps maintain their fresh color and appearance.

→ Can I add other ingredients?

Fresh mint leaves, shredded coconut, chopped nuts, or a sprinkle of lime zest all complement the flavors beautifully. Add these just before serving to maintain texture.