This Fruit Salad with Mint is light, refreshing, and perfect for summer. A mix of fresh fruit is tossed in a sweet and tangy mint-infused dressing for a bright and colorful dish you’ll want to make all season long!
Why You’ll Love This Recipe
- Customizable: Out of blackberries? No pineapple? No problem! Feel free to use what you’ve got on hand in this mint fruit salad.
- Versatile: Serve it as a side or dessert for summer gatherings, or try it as a homemade yogurt topping or mix with honey sweetened granola for a delicious breakfast.
- Nutritious: It isn’t just tasty, it’s also loaded with vitamins, minerals, and antioxidants!
Looking for more ways to enjoy fresh fruit? Try our fresh fruit salsa and chilled peach soup next.
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Ingredients
- Fresh Fruit: I used blackberries, strawberries, kiwi, mandarin oranges, pineapple, and mango to make this summer salad with fruit, but feel free to use your favorites.
- White Grape Juice: Forms the base of the dressing and provides a sweet flavor that complements the fruit. You can use water instead if you prefer a less sweet dressing.
- Honey: Sweetens the dressing and helps it cling to the fruit.
- Lime Juice: Adds acidity to balance the sweetness of the grape juice and honey.
- Fresh Mint: Enhances and brightens the flavors of both the fruit and the dressing.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegan: Skip the honey and use agave, maple syrup, or date syrup instead.
- Try Basil: If you are out of mint or don’t prefer its flavor, swap it for Thai basil or sweet basil.
- Add a Tropical Flair: Use coconut water in place of the grape juice to change things up. If you love tropical flavors, you’ve got to try our tropical fruit salad next.
How to Make a Summer Fruit Salad
To get started making this easy fruit salad recipe, grab all of your ingredients and two mixing bowls.
- Step 1: Make the dressing. Chop the fresh mint and add it to a bowl. Pour in the grape juice, then add the honey and lime juice. Whisk to combine.
- Step 2: Prepare the fruit. Wash and chop all of the fruit you will be using.
- Step 3: Make the salad. Add the fruit to a bowl and pour the dressing over the fruit.
- Step 4: Mix and serve. Carefully toss the fruit with the dressing until it is well coated. Serve and enjoy!.
Expert Tips
- Chill the ingredients first: Cold fruit and grape juice will keep everything crisp and refreshing.
- Toss gently: Use wooden salad tossing spoons or a soft spatula, and mix carefully to avoid breaking up the fruit.
- Storing: This diced fruit salad is best enjoyed the same day it’s made, but you can keep leftovers in an airtight container in the refrigerator for 1-2 days. Note that the fruit may start to soften and lose its freshness as it sits.
Serving Suggestions
- Make it for your next cookout along with these tasty steak kabobs.
- Add it to a brunch table alongside these crowd-pleasing deviled eggs and tea sandwiches.
- Serve individual portions with a dollop of marshmallow fruit dip on each one for a scrumptious dessert.
Recipe FAQs
This can happen if it is overmixed or the fruit is too ripe. Choose firm, ripe fruits and avoid those with soft spots or bruises for best results.
Mint, with its notes of herbs and lemon, goes with a variety of fruits. In particular, we love it with different varieties of melons, most berries, peaches, pineapple, papaya, citrus fruits, such as oranges and mandarins, watermelon, and mangoes.
More Fruit-Filled Salads
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Fresh Fruit Salad with Mint
Ingredients
- 6 cups fresh fruit raspberries, peaches, nectarines, strawberries, blueberries, mango, pineapple, kiwi, mandarins, etc.
- ½ cup white grape juice or sub water
- ⅛ cup honey
- ¼ cup lime juice
- 1 handful mint leaves minced
Instructions
- Combine mint, lime juice, grape juice (or water), and honey in a bowl. Whisk until smooth. Set aside.
- Wash and chop fruit. Combine all fruit in a large bowl.
- Gently stir dressing into fruit, coating well.
- Serve immediately.
Video
Notes
- Use cold ingredients to keep the fruit salad as fresh as possible.
- Avoid using overripe fruit to prevent it from becoming mushy.
- Enjoy the fruit salad right away for the best flavor and texture. Leftovers can be stored in an airtight container in the fridge for 1-2 days if needed.
Nutrition
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Lori S says
We used peaches, nectarines, strawberries, blueberries and grapes for this salad. Added the juice of one medium lime to the syrup and did add grape juice instead of water. The dressing was so good on the mixed fruit and cant wait to try it again with different fruit. Made and reviewed for the What's On The Menu recipe tag game.
Erin V says
I really liked the minty kick to it, wish this was a gum flavor !!