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The Very Best Fruit Salad

Everybody needs a killer Fruit Salad, and this one is my favorite! You might not think you need a recipe (don't you just...cut up some fruit?) But, as usual, I have insanely specific opinions about what fruit combo makes for the BEST Fruit Salad (and which ones ruin it). Also tips for sizing your dice, plus an easy glaze that brings out the best sweet-tartness from your summer bounty. Perfect for BBQ's or any potluck situation!

Prep Time
30 mins
Total Time
30 mins
Servings: 10
Calories: 217 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1/3 cup apricot preserves
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 pineapple chopped smaller than usual
  • 2 cups purple grapes halved
  • 2 cups green grapes halved
  • 1 pound strawberries hulled and quartered
  • 5 kiwi peeled and quartered
  • 2 large mangos (or 4 small mangos), chopped
  • 10 ounces blueberries
  • 6 ounces raspberries optional
  • 2 (11-ounce) cans mandarin oranges drained
  • fresh mint to garnish, optional

Instructions

    Cup of Yum
  1. In a large pretty serving bowl, add the glaze ingredients: 1/3 cup apricot preserves, 1/4 cup sugar, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Use a microplane grater to zest your lemon, one of my favorite tools ever! Stir it all together.
  2. Start chopping the fruit in the order that it's listed: Chop the pineapple into smaller pieces than you normally would. Add it to the bowl.
  3. Use a serrated knife to halve about 2 cups of purple grapes and 2 cups of green grapes. Add to the bowl.
  4. Hull 1 pound of strawberries. Slice the strawberries into quarters. Add to the salad.
  5. Chop the ends off of the kiwi and then use a peeler or paring knife to get the skin off. Slice the kiwi in half, then in half again. Stop here, or if you want, chop each piece one more time. Don't chop smaller than this or your kiwi will just disintegrate into nothingness eventually. Add to the bowl.
  6. Chop the mangos: place the mango upright, and slice down all the way through, as close as you can to the pit on the inside. Repeat on the other side. Score the mango half with a knife, not cutting the peel. Flip the mango so the fruit juts out. Then slice off the fruit from the peel. See photos! Add mango to the bowl.
  7. Add 10 ounces of blueberries and 6 ounces of raspberries to the bowl. Very, very gently, stir everything together.
  8. Open 2 cans of mandarin oranges and drain them completely. Add the mandarin oranges to the bowl and gently stir them in.
  9. Serve immediately, garnished with mint if you like! The longer fruit salad sits, the less flavorful it becomes. Store leftovers covered in the fridge, and eat them as soon as possible! Call the neighbors!

Notes

  • Make ahead: Fruit salad should be served as soon as possible after it is made. But if you know you need to make it a few hours ahead, I would suggest cutting all the fruit and putting it in a serving bowl, just by itself. Mix up the glaze ingredients in a separate small bowl, keeping it covered and chilled separately. Stir it into the fruit right before serving. This will help the fruit get a little less soggy during the wait time. 

Nutrition Information

Calories 217kcal (11%) Carbohydrates 55g (18%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.4g Monounsaturated Fat 0.1g Potassium 500mg (14%) Fiber 7g (28%) Sugar 42g (84%) Vitamin A 624IU (12%) Vitamin C 130mg (144%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 217

% Daily Value*

Calories 217kcal 11%
Carbohydrates 55g 18%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 0.1g 1%
Potassium 500mg 11%
Fiber 7g 28%
Sugar 42g 84%
Vitamin A 624IU 12%
Vitamin C 130mg 144%
Calcium 54mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.