Breakfast Fruit Salad

Why You’ll Love This Recipe

• Bursting with fresh, seasonal fruits and vibrant colors.
• A healthy, naturally sweet way to start the day.
• The citrus dressing adds brightness and flavor.
• Easy to prepare and customizable with your favorite fruits.
• Great for breakfast, brunch, or as a refreshing snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fruit salad:
2 cups pineapple, peeled, cored, and cut into 1-inch pieces
1 cup grapes, rinsed and halved
1 cup strawberries, rinsed, hulled, and quartered
1 cup blueberries, rinsed
1 cup blackberries, rinsed
1 orange, peeled and cut into 1-inch pieces
2 kiwis, peeled and cut into 1-inch pieces
1 banana, peeled and sliced – optional

For the salad dressing:
¼ cup orange juice, freshly squeezed
1 teaspoon orange zest
2 teaspoons lime zest
4 tablespoons lime juice, from approximately 2 limes
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Handful of fresh mint leaves, chopped – optional

Directions

1. Prepare all the fruit by washing, peeling, and cutting into bite-sized pieces as directed. Place in a large mixing bowl.
2. In a small bowl, whisk together orange juice, orange zest, lime zest, lime juice, vanilla extract, and cinnamon. Stir in chopped mint leaves if using.
3. Pour the citrus dressing over the fruit and gently toss until evenly coated.
4. Cover and refrigerate for 15–20 minutes to allow flavors to blend.
5. Serve chilled.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Chill time: 20 minutes
Total time: 35 minutes

Variations

• Add apple slices, pear chunks, or mango for more variety.
• Replace lime juice with lemon juice for a slightly different flavor.
• Drizzle with a bit of honey for extra sweetness.
• Top with granola or yogurt for a breakfast parfait-style dish.
• Skip the banana if making ahead to avoid browning.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. If using banana, add it fresh before serving to prevent browning. Stir gently before serving as the dressing may settle at the bottom. This salad should not be frozen.

FAQs

Can I make this fruit salad the night before?

Yes, but leave out the banana until just before serving to keep it fresh.

How do I keep fruit salad from getting soggy?

Drain excess juice before serving and avoid overripe fruits.

Can I use bottled juice instead of fresh?

Fresh juice is recommended for the best flavor, but bottled works in a pinch.

What fruits should I avoid in fruit salad?

Fruits that brown quickly, like apples or pears, unless tossed in citrus juice.

Can I make the dressing sweeter?

Yes, add honey, agave, or maple syrup to taste.

Is this recipe vegan?

Yes, it’s naturally vegan and dairy-free.

Can I serve this fruit salad warm?

It’s best served chilled, but you can let it sit at room temperature for a short time before serving.

What’s the best way to cut kiwi for fruit salad?

Peel and cut into small chunks or thin wedges for easy eating.

Can I add dried fruit?

Yes, raisins, cranberries, or chopped dates can add texture and sweetness.

How do I make it look fancy for brunch?

Serve in a glass trifle bowl, garnish with mint leaves, or layer in parfait glasses.

Conclusion

Breakfast Fruit Salad is a bright, refreshing way to enjoy a variety of fruits with a flavorful citrus dressing. It’s simple, versatile, and perfect for mornings, gatherings, or healthy snacking. Serve it chilled for a burst of freshness that will start your day on a delicious note.

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