Fresh Fruit Salad
A vibrant holiday fruit salad with strawberries, kiwi, pineapple, grapes, and oranges in a honey-citrus dressing.
You’ll love the variety of fruits in this holiday-ready fresh fruit salad. It’s the perfect side dish for a festive Thanksgiving or Christmas dinner menu — or serve it with any special occasion meal or Sunday dinner.
Use fruits you enjoy eating! Add mango or substitute other fruits you have on hand. Canned pineapple chunks are fine, and you can replace the fresh orange with sweeter mandarin segments if you prefer.
Why You’ll Love It
Festive and colorful. Red, green, and gold fruits create a cheerful holiday look.
Light and refreshing. A bright contrast to rich casseroles and baked dishes.
Simple to make. Just chop, mix, chill, and drizzle with dressing before serving.
Versatile. Use your favorite fruits and adjust the citrus balance to taste.
Ingredient Notes
- Honey-Citrus Dressing: Honey brings natural sweetness; lime and orange juices balance it with bright acidity and zest.
- Strawberries and Blueberries: Add a classic red-blue pop and gentle sweetness.
- Pineapple: Fresh or canned chunks both work; drain well if canned.
- Grapes: A mix of red and green looks festive and keeps the texture varied.
- Kiwi: Adds tangy flavor and vibrant green color.
- Orange: A large navel orange or a few mandarin segments keep the citrus theme going.
Steps to Make Fresh Fruit Salad
- Make the dressing by whisking together honey, lime juice, orange juice, both zests, and a pinch of salt. Chill it while you prep the fruit.
- Wash and cut all the fruit into bite-sized pieces, combining everything in a large serving bowl.
- Drizzle the chilled dressing over the fruit and toss gently to coat.
- Serve right away or chill until ready to serve for a refreshing, colorful side.
Make-Ahead Tip
Combine the dressing up to a day ahead and refrigerate. Cut sturdier fruits (grapes, pineapple, berries) a few hours in advance; add delicate fruit and drizzle with dressing shortly before serving for the best texture.
Recipe Variations
- Make it creamy. Fold in lightly sweetened whipped cream or a mix of yogurt and whipped topping for a creamy fruit salad variation.
- Add extra citrus. Use more lime juice and zest if you prefer a sharper citrus flavor.
- Include tropical fruit. Try mango, papaya, or drained canned mandarin oranges for a tropical twist.
- Holiday sparkle. Top with sugared cranberries or a sprinkle of chopped nuts for Christmas flair.
Serving Suggestions
- Serve this salad chilled as a refreshing side for Thanksgiving or Christmas dinner.
- Add it to your holiday brunch with pastries or egg dishes.
- Pair with pound cake or angel food cake for a light dessert.
How to Store
Refrigerate: Cover and refrigerate leftovers for up to 2 days. Drain any excess liquid before serving again.
Freeze? Not recommended — the fresh fruit will lose texture after thawing.
Fresh Fruit Salad
Ingredients
For the Honey Citrus Dressing
- ¼ cup honey
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon finely grated lime zest
- 1 teaspoon finely grated orange zest
- Pinch of fine sea salt
For the Salad
- 4 cups strawberries, sliced
- 2 cups blueberries
- 2 cups pineapple, cubed
- 1 cup green seedless grapes
- 1 cup red seedless grapes
- 3 to 4 kiwifruit, peeled and sliced
- 1 large navel orange, peeled and cut into pieces
Instructions
- Prepare the dressing. Combine the honey, lime juice, orange juice, lime and orange zests, and a pinch of salt in a small bowl; whisk to blend. Cover and refrigerate the dressing until serving time.
- Prepare the fruit salad. Combine all of the fruits in a large serving bowl and toss gently to mix. Serve immediately or refrigerate until serving time. When it’s time to serve, drizzle with the dressing and toss the salad gently until all of the fruits are lightly coated.
- Serve. Serve family-style or divide the fruit among several small bowls for individual servings.
