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Bowl of fresh fruit salad surrounded by more fresh fruit.
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5 from 3 votes

Classic Fresh Fruit Salad Recipe

A vibrant crowd-pleaser packed with sweet berries, tropical pineapple, and kiwi. By mixing the honey-citrus poppy seed dressing first, you lock in the color and keep the bananas from turning brown.
Prep Time20 minutes
Total Time20 minutes
Course: Dessert, Side Dish
Cuisine: American
Difficulty: Easy
Servings: 10 servings
Calories: 232kcal
Author: Nora from Savory Nothings

Ingredients

For the dressing

  • ¼ cup fresh lemon juice
  • ¼ cup orange juice
  • 1 teaspoon lemon zest
  • ⅓ cup honey
  • 2 tablespoons olive oil optional
  • 2 teaspoons poppy seeds

For the salad

  • 1 medium pineapple peeled, cored and cut into bite-sized chunks
  • 1 pound fresh strawberries hulled and sliced
  • 3 cups grapes halved
  • 2 cups blueberries washed and patted dry
  • 4 medium kiwis peeled, halved and sliced
  • 3 mandarin oranges peeled and segmented
  • 2 medium bananas peeled and sliced
US Customary - Metric

Instructions

  • Prep:
    Make sure to use a large enough bowl to easily toss the fruit in the dressing without everything spilling over.
    Get your ingredients ready.
    Ingredients for classic fresh fruit salad on a white marble surface.
  • Make the dressing:
    Whisk all ingredients for the dressing together and chill in the fridge until ready to use.
    ¼ cup fresh lemon juice, ¼ cup orange juice, 1 teaspoon lemon zest, ⅓ cup honey, 2 tablespoons olive oil, 2 teaspoons poppy seeds
    Poppy seed dressing for fruit salad in a glass bowl.
  • Assemble the salad:
    Add all of the sliced fruit to a large bowl. Evenly pour over the dressing.
    1 medium pineapple, 1 pound fresh strawberries, 3 cups grapes, 2 cups blueberries, 4 medium kiwis, 3 mandarin oranges, 2 medium bananas
    Pouring dressing over cut up fruit in a glass bowl.
  • Toss and serve:
    Gently toss the sliced fruit with the dressing in a large bowl. Serve immediately.
    Store leftovers tightly covered in fridge for up to a day.
    Fresh fruit salad in a bowl.

Notes

  • I highly recommend slicing the bananas and kiwi last - the bananas so they will get tossed with dressing ASAP without turning brown, and the kiwi so you don't end up with fuzzy skin bits all over your fruit.
  • If you want to use a creamy, dairy-based dressing with the salad in place of the one given, you must leave out the kiwi and pineapple - they break up dairy and yield a metallic, bitter, unpleasant taste.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 53g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 548mg | Fiber: 6g | Sugar: 40g | Vitamin A: 343IU | Vitamin C: 123mg | Calcium: 59mg | Iron: 1mg