Easy Fruit Salad

bowl of fresh fruit salad
The Spruce / Diana Rattray
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 8 to 10 servings
Yield: 10 cups
Nutrition Facts (per serving)
220 Calories
1g Fat
56g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 220
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 56g 20%
Dietary Fiber 7g 26%
Total Sugars 41g
Protein 3g
Vitamin C 175mg 874%
Calcium 87mg 7%
Iron 1mg 6%
Potassium 656mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy fruit salad is naturally sweet, refreshing, and delicious. The salad is summer in a bowl—a mixture of strawberries, blueberries, grapes, citrus fruits, and tropical fruits, with a delightful dressing made with honey and freshly squeezed lime and orange juices. It's the perfect salad for a spring or summer outing or event, or take it to a potluck dinner, shower, or office function.

Feel free to customize the salad with your favorite fruits or make it with fresh local or seasonal fruit. Try some other fruit and berry combinations. Raspberries, peaches, pitted cherries, mandarin oranges, blackberries, and cantaloupe are all good choices. Bright colors and a variety of textures will make your fruit salad a sure winner.


For the Fruit:

  • 3 cups hulled and sliced strawberries

  • 2 cups blueberries

  • 2 cups seedless grapes

  • 2 medium navel oranges, peeled and cut into bite-sized pieces

  • 2 cups cubed pineapple

  • 4 kiwi fruits, peeled and sliced

For the Dressing:

  • 4 tablespoons honey

  • 2 tablespoons orange juice

  • 2 tablespoons fresh lime juice

  • 2 teaspoons lime zest

Steps to Make It

  1. Gather the ingredients.

    ingredients for fresh fruit salad
    The Spruce / Diana Rattray
  2. Combine honey, lime juice, orange juice, and lime zest; whisk to blend.

    honey lime and orange dressing
    The Spruce / Diana Rattray
  3. Put prepared fruit into a large bowl and pour honey lime dressing over it.

    easy fruit salad with honey and lime dressing
    The Spruce / Diana Rattray
  4. Toss fruit to coat and serve immediately.

    fresh fruit salad
    The Spruce / Diana Rattray

How to Store

  • Keep the salad chilled if it will be out of the refrigerator for more than 2 hours and 1 hour if the ambient temperature is above 90 F. Serve it from a cooler or nestle the bowl in a larger bowl of ice.
  • Transfer leftover fresh fruit salad to an airtight container and eat within two to three days.

Recipe Variations

  • Instead of honey, use maple syrup, golden syrup, or agave nectar.
  • For a twist on the fruit salad, add 2 cups of plain or vanilla yogurt to the dressing mixture.
  • Swap out pineapple chunks with mango chunks or cantaloupe.


  • Avoid cutting up apples, pears, or bananas until it's time to serve the salad, and if you think you'll have leftovers, toss sliced bananas with lemon or orange juice and serve them on the side.
  • Rinse all fruits thoroughly and check blueberries for stems.
  • Slice or cube fruit into uniform bite-sized pieces.
  • Fresh fruits are best, but there is an exception: drained canned pineapple chunks or rings. Canned pineapple retains its bright color and excellent flavor.

How Can I Use Leftover Fruit Salad?

Fresh fruit salad is best served within a few hours, so try to avoid making more than you will need. After a day or so, some fruits will be mushy and soft, and the flavors of the individual fruits will begin to taste the same. If you do find yourself with leftovers, here are some ideas;

  • Chop or blend some of the leftover fruit and add it to homemade gelato.
  • Add some of the fruits to your morning oatmeal or dry cereal.
  • Make a fruit smoothie with leftover blueberries or other fruits.
  • Add some of the fruit to ice cube trays and freeze it. Add the frozen fruity cubes to your iced tea or sangria.
  • Spoon leftover fresh fruit salad over pound cake and top with a dollop of freshly whipped cream or thawed frozen whipped topping.