Simple Breakfast Fruit Salad

There’s something special about starting your day with fresh fruit. I can’t think of a better way to wake up than with a colorful bowl of my favorite breakfast fruit salad. As a mom who’s always rushing to get everyone fed and out the door, I appreciate how quick and simple this recipe is to throw together.

I started making this fruit salad years ago when I realized my kids would happily eat fruit for breakfast, but only if it was cut up and ready to go. Now I prep everything the night before while I’m cleaning up after dinner. In the morning, all I have to do is pull it out of the fridge and breakfast is served.

Whether you’re looking for a light breakfast option or need something to bring to a morning potluck, this fruit salad hits all the right notes. It’s naturally sweet, takes just minutes to make, and best of all – there’s hardly any cleanup involved.

What Kind of Berries Should I Use?

Fresh berries are ideal for breakfast fruit salads, but don’t worry if you need to use frozen ones in a pinch – just thaw them completely and drain off any excess liquid first. When shopping for fresh berries, look for plump, firm fruits with deep, even coloring – strawberries should be bright red without white or green patches, while blueberries should have a silvery bloom coating and blackberries should be deep purple-black. The best part about berries is that you can mix and match based on what’s in season or what looks good at your store. If you’re prepping ahead, wait to wash your berries until just before using them, as moisture can make them spoil faster in storage.

Options for Substitutions

This breakfast fruit salad is super adaptable – here’s how you can mix things up:

• Banana: If you’re not a fan of bananas or don’t have any ripe ones, try using sliced peaches or mango chunks instead. Both will give you that nice sweet, creamy element.
• Strawberries: Out of fresh strawberries? You can swap them with raspberries, or even try some sliced kiwi for a similar sweet-tart taste.
• Blueberries: Fresh or frozen blueberries work equally well here. If you’re not into blueberries, try using red or green grapes cut in half.
• Blackberries: These can be swapped with any other berry you like, or try using some chopped apple for a different kind of crunch.
• Orange juice: The juice from a lemon or lime works too, just use less (about 1-2 tablespoons) since they’re more tart. You could also try a splash of apple juice or even a drizzle of honey mixed with a bit of water.

Watch Out for These Mistakes While Making

The biggest challenge when preparing fruit salad is timing – cutting the fruit too far in advance can lead to browning bananas and soggy berries, so it’s best to prepare this dish no more than 30 minutes before serving.

To keep your bananas from turning brown, toss them immediately in the orange juice, which acts as a natural preservative thanks to its citric acid – this also adds a bright, fresh flavor to your breakfast bowl.

When washing berries, avoid soaking them in water as this can make them waterlogged and mushy; instead, give them a quick rinse and pat them dry with paper towels right before using.

For the perfect texture, make sure to cut your fruit into similar-sized pieces, and if you’re not serving immediately, wait to add the banana slices until just before serving to maintain their fresh appearance.

What to Serve With Fruit Salad?

This fresh fruit salad makes a perfect breakfast or brunch companion with so many delicious pairing options! A warm slice of banana bread or zucchini bread adds a cozy touch that goes really well with the fresh fruits. For a protein boost, serve it alongside Greek yogurt with a drizzle of honey, or pair it with scrambled eggs and whole grain toast for a complete breakfast. If you’re hosting brunch, this fruit salad works great next to classic breakfast items like pancakes, waffles, or a simple bowl of oatmeal topped with nuts.

Storage Instructions

Keep Fresh: This fruit salad is best enjoyed right after making it, but if you need to store it, pop it in an airtight container in the fridge. The orange juice helps prevent the banana from browning too quickly, but try to eat it within 24 hours for the best taste and texture.

Make Ahead: If you want to prep this ahead, slice all the fruits except the banana and keep them in separate containers in the fridge. When you’re ready to serve, just slice the banana, combine everything, and add the orange juice. This way, your fruit salad will look and taste super fresh!

Serve: Take the fruit salad out of the fridge about 10 minutes before serving – it tastes better when it’s not ice cold. Give it a gentle stir to redistribute the juices before digging in.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 2-4 g
• Fat: 0-1 g
• Carbohydrates: 50-60 g

Ingredients

• 1/2 cup fresh blueberries
• 1 banana (firm, not overripe)
• 5 strawberries (hulled and sliced)
• juice from 1 navel orange (about 1/4 cup, freshly squeezed)
• 1/4 cup fresh blackberries

Step 1: Prepare the Fruit

Begin by slicing a banana and strawberries into bite-sized pieces.

Place the sliced banana, sliced strawberries, blueberries, and blackberries into a serving bowl.

Step 2: Add Orange Juice

Pour a generous amount of orange juice over the combined fruit in the bowl.

This will add a refreshing citrusy flavor and help to mix the fruit flavors together.

Step 3: Mix and Serve

Gently stir the fruit to ensure that all pieces are well-coated with the orange juice.

Serve the fruit salad immediately to enjoy a fresh and vibrant treat.