Description
A vibrant and refreshing breakfast fruit salad featuring a medley of fresh strawberries, blueberries, raspberries, kiwis, pineapple, and grapes, lightly dressed with citrus juice and honey or maple syrup for a touch of sweetness. This easy-to-make recipe is perfect for a healthy start to the day and can be customized with yogurt or granola toppings.
Ingredients
Scale
Fruits
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 2 ripe kiwis, peeled and sliced
- 1 cup pineapple chunks
- 1 cup grapes, halved
Dressing
- Juice of 1 orange or lemon (for freshness)
- 1–2 tablespoons honey or maple syrup (optional, for sweetness)
Toppings (Optional)
- Fresh mint leaves (optional, for garnish)
- Greek yogurt or granola (optional for topping)
Instructions
- Combine Fruits: In a large mixing bowl, combine all the prepared fruits carefully to maintain their shape and freshness.
- Make Dressing: In a small separate bowl, whisk together the citrus juice and honey or maple syrup until well combined to create a light and flavorful dressing.
- Toss Salad: Pour the dressing over the mixed fruits and gently toss to coat all the pieces evenly, enhancing their natural flavors.
- Chill: Cover the bowl and refrigerate the fruit salad for at least 30 minutes to allow the flavors to meld and intensify.
- Serve and Garnish: Before serving, garnish the salad with fresh mint leaves and optionally add a dollop of Greek yogurt or sprinkle some granola for added texture and taste.
Notes
- You can substitute any seasonal fruits you prefer or have on hand for variety.
- For a vegan option, use maple syrup and skip the Greek yogurt topping or choose a plant-based yogurt.
- Adding citrus juice helps prevent the fruits from browning and adds a fresh tang.
- Serve immediately after chilling to enjoy the freshest flavors and textures.
- This salad is best consumed within 24 hours for optimal freshness.
