Download ArticleDownload ArticleThis article was co-authored by Markeicha Dulaney and by How.com.vn staff writer, Jessica Gibson. Chef Markeicha Dulaney is a Personal Chef and Founder of Sweet Monáe Personal Chef Services in 2015 in South Florida. She has over 22 years of experience in the kitchen and provides customizable menus to meet the dietary needs, taste preferences, style, and budget of each client. She also specializes in weekly in-home chef services, all-inclusive pro-chef services, boutique catering, and pantry organizing services. She was featured in The Knot's "Table for Two" YouTube episodes and has also been featured in Real Simple Magazine article on "What routines save you the most time.” Chef Markeicha Dulaney graduated with an Associate's Degree from the Pennsylvania Culinary Institute of Culinary Arts and is a longtime member of the USPCA (United States Personal Chef Association).
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Fruit salad is a classic potluck contribution for a reason. It's easy to mix together a variety of fruits that will make a refreshing, flavorful side or dessert. For a fast fruit salad, mix strawberries, peaches, and berries with a little lemon juice, honey, and vinegar. If you'd like more of a syrupy salad, combine tropical fruits with an easy citrus-honey dressing. To make a creamy fruit salad that makes a light dessert, beat cream cheese with mayonnaise, sugar, and Greek yogurt. Then coat pieces of fruit in the creamy mixture and enjoy!
Ingredients
- 1 pound (450 g) of strawberries, hulled and thinly sliced
- 3 medium peaches, thinly sliced
- 1 cup (100 g) of blueberries
- 1 tablespoon (2 g) of fresh, chopped basil or mint
- 2 tablespoons (30 ml) of lemon juice
- 1 tablespoon (15 ml) of maple syrup or honey
- 2 teaspoons (9.9 ml) of balsamic vinegar
Makes about 6 servings
- 1 small fresh pineapple (or ½ of a large one)
- 1 mango
- 1 peach
- 1 nectarine
- 1⁄2 pound (230 g) of strawberries, hulled and quartered
- 3 cups (300 g) of fresh blueberries
- 1 tablespoon (2 g) of finely chopped or julienned fresh mint leaves
- 2 tablespoons (30 ml) of honey
- 1 teaspoon (2 g) of orange zest
- 1 teaspoon (2 g) of lime zest
- 2 tablespoons (30 ml) of fresh-squeezed orange juice
- 1⁄2 tablespoon (7.4 ml) of fresh lime juice
Makes about 6 servings
- 3 tablespoons (45 g) of cream cheese, softened
- 1/4 cup (70 g) of plain Greek yogurt
- 1/4 cup (58 g) of mayonnaise
- 1/4 cup (25 g) of granulated sugar
- 4 sweet apples
- 1 cup (150 g) of green grapes
- 1 cup (150 g) of red grapes
- 1 8-ounce (227 g) can of pineapple tidbits or chunks, drained
- 1 11-ounce (300 g) can of mandarin oranges, drained
Makes about 8 servings
Steps
Cut the strawberries and peaches into 1⁄2 inch (1.3 cm) slices. Rinse 1 pound (450 g) of hulled strawberries and 3 medium peaches. Then use a paring knife to cut the fruit into thin, even slices.- If you can't find ripe peaches, substitute plums, loquats, or nectarines.
Toss the strawberries, peaches, blueberries, and basil together. Scoop the sliced strawberries and peaches into a serving bowl. Add 1 cup (100 g) of blueberries and 1 tablespoon (2 g) of fresh, chopped basil or mint. Use salad tongs or 2 large spoons to gently mix the fruit.- If you prefer, use blackberries or raspberries instead of the blueberries.
Advertisement- Pour the lemon juice, maple syrup, and balsamic vinegar on the fruit. You'll need 2 tablespoons (30 ml) of lemon juice, 1 tablespoon (15 ml) of maple syrup or honey, and 2 teaspoons (9.9 ml) of balsamic vinegar.
- The balsamic vinegar will give the fruit salad a slight tangy flavor. For a milder flavor, leave it out.
- Mix the fruit salad and serve it immediately. Toss the fruit with the liquids until the fruit is coated. You can serve the fruit salad immediately or chill it until you're ready to eat. Refrigerate the fruit salad for up to 2 days.
- Keep in mind that the fruit salad will soften and liquid will pool in the bottom of the dish the longer it's stored.
- Squeeze the juices into a bowl with honey and citrus zest. Grate 1 teaspoon (2 g) of orange zest and 1 teaspoon (2 g) of lime zest into a small bowl. Add 2 tablespoons (30 ml) of honey,2 tablespoons (30 ml) of fresh-squeezed orange juice, and 1⁄2 tablespoon (7.4 ml) of fresh lime juice. Whisk until the dressing is combined.
- If you prefer, substitute agave for the honey.
Cut the pineapple, mango, peach, and nectarine into pieces. Remove the core from a pineapple and cut it into wedges or bite-sized chunks. You'll also need to peel a peach and mango before you cut them into bite-sized pieces. You can leave the peel on the nectarine before you cut it. Transfer the chopped fruit to a serving bowl.- If you'd like a cold fruit salad, ensure that the fruit is chilled before you cut it or refrigerate the cut fruit for 30 minutes before you serve it.
- Cut strawberries and add them to the bowl along with blueberries. Trim the stems from 1⁄2 pound (230 g) of strawberries and then cut each berry into 4 equal pieces. Put these in the serving bowl with the fruit and add 3 cups (300 g) of fresh blueberries.
- If you don't want quartered strawberries, slice them thinly or leave small berries whole.
- Toss the fruit with the dressing and mint. Pour the citrus honey dressing over the fruit and use 2 large spoons to gently mix the fruit with the citrus honey dressing. Serve the fruit salad immediately.
- You can refrigerate the leftover fruit salad for up to 2 days, but it will soften and become wetter the longer it's stored.
- Beat the cream cheese, yogurt, mayonnaise, and sugar. Put 3 tablespoons (45 g) of cream cheese into the serving bowl and add 1/4 cup (70 g) of plain Greek yogurt, 1/4 cup (58 g) of mayonnaise, and 1/4 cup (25 g) of granulated sugar. Beat the creamy mixture with a wooden spoon or hand mixture until it's completely smooth.
- It's important to use softened cream cheese. If the cream cheese is still cold, the creamy mixture will have small lumps in it.
- Chop the apples and cut the grapes in half. Remove the cores from 4 sweet apples and cut each apple into bite-sized pieces. Put 1 cup (150 g) of red grapes and 1 cup (150 g) of green grapes on the cutting board. Carefully slice each grape in half.
- For sweet apples, use Honeycrisp, Gala, Golden Delicious, or Pink Lady.
- To quickly and easily cut grapes in half, place them between plastic container lids of the same size. Then, simply hold down the plastic lids and slice!
- Mix the apples, grapes, and pineapple with the creamy mixture. Put the chopped apples and grape halves into the bowl with the creamy mixture. Then add the 8-ounce (227 g) can of drained pineapple. Use a large spoon to stir the fruit salad so the fruit is completely coated.
- Discard the pineapple juice from the can, drink it, or use it in another recipe.
- Toss in the mandarin oranges and serve the creamy fruit salad. Drain an 11-ounce (300 g) can of mandarin oranges and add the fruit to the salad. Use a rubber spatula to very carefully mix them into the fruit salad so they don't burst. Then serve the fruit salad.
- While you can refrigerate the creamy fruit salad for up to a day, avoid storing leftovers because the apples will brown and the creamy mixture will liquefy.
Recipe Ideas
Expert Q&A
- QuestionCan you recommend another recipe for making a fruit salad?
Markeicha DulaneyChef Markeicha Dulaney is a Personal Chef and Founder of Sweet Monáe Personal Chef Services in 2015 in South Florida. She has over 22 years of experience in the kitchen and provides customizable menus to meet the dietary needs, taste preferences, style, and budget of each client. She also specializes in weekly in-home chef services, all-inclusive pro-chef services, boutique catering, and pantry organizing services. She was featured in The Knot's "Table for Two" YouTube episodes and has also been featured in Real Simple Magazine article on "What routines save you the most time.” Chef Markeicha Dulaney graduated with an Associate's Degree from the Pennsylvania Culinary Institute of Culinary Arts and is a longtime member of the USPCA (United States Personal Chef Association).
Personal ChefFor crafting a delightful fruit salad, I recommend combining various citrus fruits, bananas, in-season watermelon, strawberries, and an assortment of melons. Enhance the flavors with a touch of fresh mint and a sprinkle of sugar for maceration, and consider incorporating a mint and lime-flavored simple syrup for added zest. To achieve a creamier texture, you can opt for refreshing whipped coconut cream instead. Whether you prefer a lime-infused lightness or the richness of whipped coconut cream, both options bring distinct qualities to the fruit salad. Finish off the ensemble with a sprinkle of toasted coconut for a tropical touch, especially delightful when using an array of tropical fruits in this particular recipe. - QuestionWill the fruit salad taste good with any fruit, like mango or pomegranate?
Community AnswerYou can add practically any type of fruit that suits your fancy. Some people even like to add a sweet cream or yogurt into the salad for a little different taste. - QuestionCan I substitute other fruit?
PrincessCutieFuz26Community AnswerYes! Just make sure the fruit you swap in is in the same category. For example, if you want to substitute something for a tropical fruit salad, choose another tropical fruit (pineapple, kiwi, etc.).
Tips
- If you're including chopped apple in your fruit salad, toss the pieces with a little lemon, lime, or orange juice to prevent browning.Thanks
- To make your fruit salad look interesting and inviting, use different cutting methods. Try cutting the fruit into different shapes or use a crinkle-cutter.Thanks
- Substitute your favorite fruits in any of these recipes.Thanks
Things You'll Need
Quick and Easy Fruit Salad
- Measuring cups and spoons
- Serving bowl
- Salad tongs or 2 large spoons
- Knife and cutting board
Fruit Salad with Citrus-Honey Dressing
- Measuring cups and spoons
- Whisk
- Small bowl
- Knife and cutting board
- Serving bowl
Creamy Fruit Salad
- Knife and cutting board
- Serving bowl
- Wooden spoon or hand mixer
- Can opener
- Rubber spatula
Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Markeicha Dulaney.
References
About This Article
To make basic fruit salad, you can use any of your favorite fruits, like strawberries, cherries, blueberries, apples, peaches, and kiwi. Peel, core, or cut the stems off as needed, then dice the fruit into bite-size pieces. Then, coat a large bowl with 2 tbsp of lemon juice, put the diced fruit into it, toss lightly, and enjoy. Don't be afraid to experiment with fruit pairings and toppings like shredded coconut and chopped nuts until you find your favorite combination! For tips on making a citrus-honey dressing for your fruit salad, scroll down!
Reader Success Stories
"My niece and I were trying to remember how my mother made her great fruit salad, and we remembered that she mixed hers with Cool Whip for one of her versions. It was scrumptious! "..." more
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