This easy fruit salad is lightly sweetened with a citrus vanilla dressing. Toss your favorite colorful mixture of fresh fruit in a bowl and you will agree this recipe is delicious!
I love a simple, fresh fruit salad any time of year. This version brightens a bowl of fruit with a quick homemade citrus-vanilla syrup that lightly sweetens and ties the flavors together. Use whatever fresh fruit is in season — the recipe is flexible and scales easily. Prepare a large bowl for guests, portion some for the fridge to snack on later, or enjoy it for multiple meals throughout the day.
Keeping a dressed fruit salad in the refrigerator is a great way to have an easy, healthy option ready for breakfast, a side dish, or a quick dessert. The dressing is cooked briefly on the stovetop, then cooled and poured over the fruit so the juices coat each piece. Chilling the finished salad for at least an hour helps the fruit absorb the dressing and develop flavor.
Ingredients
Measure roughly according to the amount of fruit you want to serve. The dressing quantities below work well for a large bowl that serves about 8–10 people. Use these as a guideline and substitute or add any fruits you prefer.
- Strawberries, sliced
- Cubed fresh pineapple
- Mandarin orange segments
- Green grapes
- Red grapes
- Blackberries
- For the citrus vanilla syrup:
- Orange juice – 3 tablespoons
- Pineapple juice – 2 tablespoons
- Lemon juice – 2 tablespoons
- Brown sugar – 2 tablespoons
- Vanilla extract – 1 teaspoon
Optional additions: kiwi, banana (add just before serving), blueberries, raspberries, or any other fresh fruit you enjoy. Adjust quantities so the bowl is generously filled with a colorful mix.
How to make simple fruit salad
Preparation is quick. The dressing cooks in a few minutes and then cools while you wash and prepare the fruit. The salad benefits from chilling so the dressing can meld with the fruit juices.
Steps:
- Whisk together the orange juice, pineapple juice, lemon juice, brown sugar and vanilla in a small saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, or until it thickens slightly. Remove from heat and let the dressing cool completely.
- While the dressing cools, wash and dry all fruit. Cut larger fruits (pineapple, strawberries) into bite-sized pieces and place everything in a large mixing bowl.
- Pour the cooled dressing over the fruit and toss gently to combine so the dressing coats the fruit evenly.
- Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld.
The fruit salad will keep in a covered container in the refrigerator for 3 to 5 days, though it’s best within the first few days while fruit textures remain firm. If you include softer fruits like bananas, add them just before serving to avoid browning.
Recipe details
- Prep time: 10 minutes
- Cook time: 5 minutes
- Chill time: 1 hour
- Total time: about 1 hour 15 minutes
- Servings: about 10
- Author: Nikki Gladd
Ingredients (measured)
- 3 tablespoons orange juice
- 2 tablespoons pineapple juice
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 2 cups cubed fresh pineapple
- 2 cups green grapes
- 2 cups red grapes
- 1 cup sliced strawberries
- 1 cup blackberries
- 1 cup mandarin orange segments
Instructions (concise)
- Combine juices, brown sugar and vanilla in a small saucepan. Bring to a boil, then simmer 5 minutes until slightly thickened. Cool.
- Wash and dry fruit, then layer in a large bowl. Drizzle cooled dressing over fruit and toss gently.
- Chill at least 1 hour before serving. Store leftovers covered in the fridge for 3–5 days.
Notes
- Nutritional values are estimates and will vary depending on the specific fruits and portions used.
- Add soft fruits like banana just before serving to keep texture and appearance fresh.
Enjoyed the recipe?
If you make this fruit salad, take a photo and save the idea for future gatherings. The dressing is versatile—try it with different fruit combinations to match the season and your taste.