Quick Fruit Salad with Orange Juice Dressing

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Finding a crowd-pleasing dessert that’s both refreshing and good for you can feel like searching for a needle in a haystack. Between birthday parties, backyard cookouts, and weekly family dinners, it’s easy to fall back on the same old store-bought sweets that leave everyone feeling sluggish afterward.

That’s why this fruit salad with orange juice dressing has become my go-to recipe. It’s naturally sweet, super easy to throw together, and best of all, you can mix and match whatever fruits are in season or already sitting in your fridge.

What Kind of Orange Juice Should I Use?

For this fruit salad dressing, you’ll want to use fresh-squeezed orange juice or a high-quality pulpy orange juice from the store. Fresh-squeezed will give you the best flavor, and you’ll need about 6-8 large oranges to get the required amount. If you’re going with store-bought, look for juice that’s labeled “not from concentrate” and contains pulp – the little bits of fruit add nice texture to the dressing and help it cling to the fruit pieces. Skip the smooth, filtered varieties since they tend to be thinner and won’t give you that same rich citrus flavor. Just make sure whatever juice you choose isn’t sweetened, since you’ll be adding honey to the dressing later.

Options for Substitutions

One of the great things about fruit salad is how easy it is to swap ingredients based on what’s in season or available:

• Orange juice and peel: You can use store-bought orange juice, but skip the added peel in that case. For a different twist, try using pineapple juice or apple juice mixed with a splash of lemon juice for tartness.
• Honey: As mentioned in the recipe, maple syrup works great. You can also use agave nectar or even skip the sweetener if your fruits are naturally sweet.
• Fresh fruits: Feel free to mix and match fruits based on what’s in season. Peaches, nectarines, plums, or berries of any kind work well. Just keep the total amount of fruit about the same.
• Banana: If you’re making this ahead of time, you might want to skip the banana as it browns quickly. You could add it just before serving, or replace it with extra apple or pear.
• Pomegranate seeds: When pomegranates aren’t in season, try using blueberries or dried cranberries for that pop of color and burst of flavor.
• Mint garnish: Fresh basil makes a nice alternative, or you can skip the herbs altogether.

Watch Out for These Mistakes While Making

The biggest challenge when making fruit salad is preventing browning – to keep apples and bananas from turning brown, add them last and toss them immediately with the orange juice dressing, which acts as a natural preservative thanks to its citric acid. Another common mistake is cutting all fruits the same size – instead, aim for bite-sized pieces that match each fruit’s texture (for example, firmer fruits like apples can be cut slightly smaller than softer fruits like mangoes). To avoid a soggy salad, drain extra juicy fruits like oranges and pineapples well before mixing them in, and if you’re making this ahead of time, wait to add soft fruits like raspberries and bananas until just before serving to maintain their texture. For the best flavor development, let the orange juice dressing chill in the refrigerator for at least 30 minutes before pouring it over your fruit – this allows the honey and orange zest to fully blend with the juice.

What to Serve With Fruit Salad?

Fruit salad makes a perfect partner for breakfast and brunch favorites! I love serving it alongside fluffy pancakes or French toast, where the orange-honey dressing can do double duty as a sweet topping for both. For a protein-packed meal, pair it with Greek yogurt parfaits or a plate of scrambled eggs and bacon – the fresh fruits offer a nice balance to savory breakfast foods. When I’m hosting brunch, I’ll often set out some warm banana bread or blueberry muffins alongside this fruit salad, letting guests mix and match their favorites.

Storage Instructions

Keep Fresh: This fruit salad stays best in an airtight container in the fridge for up to 2 days. The orange juice dressing helps prevent the fruits from browning, but for the freshest taste and best texture, try to enjoy it within 24 hours. If you’re planning to add bananas, it’s best to slice and add them just before serving.

Make Ahead: You can prep most of the fruits and the dressing up to 8 hours in advance. Cut all fruits except bananas and apples, store them separately, and combine everything when you’re ready to serve. Keep the dressing in a separate container until the last minute – this helps maintain the fruits’ texture and prevents them from getting too soft.

Serve: Take the fruit salad out of the fridge about 15 minutes before serving to let it come closer to room temperature – the flavors are more pronounced this way. Give it a gentle toss before serving, and add any fresh mint garnish at the last moment to keep it looking fresh.

Preparation Time	15-30 minutes
Cooking Time	0-0 minutes
Total Time	135-180 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 6-10 g
• Fat: 2-5 g
• Carbohydrates: 200-220 g

Ingredients

• 3 cups pulpy orange juice
• 1 teaspoon finely grated organic orange peel
• 3 tablespoons honey (or use maple syrup)
• ½ pound strawberries
• 1 cup diced cantaloupe
• 1 cup grape berries
• 1 cup pineapple pieces
• 1 medium apple
• 2 kiwis, peeled and sliced
• 1/4 cup pomegranate seeds
• 1 large mango
• 1 large banana
• 1/2 cup raspberries
• Mint for garnish (optional)

Step 1: Prepare the Fruit

Begin by washing all the fruit thoroughly and draining them well.

Allow the fruit to air dry or gently pat them dry with paper towels.

This ensures that the fruit is clean and ready to absorb the dressing without excess water.

Step 2: Prepare the Dressing

In a large mixing bowl, combine orange juice, orange zest, and honey to create a flavorful dressing.

Mix well to ensure that the honey is fully integrated with the juice.

Once combined, set the dressing aside as you prepare the fruit.

For a thicker sauce, see additional notes.

Step 3: Cut the Fruit

Peel and cut all the fruit into uniform, bite-sized pieces.

Halve any large grapes, and if you’re using canned pineapple, be sure to drain any excess juices.

Cut bananas and apples just before adding them to the salad to prevent browning.

Step 4: Assemble the Salad

Add the firmer fruits like cantaloupe, pineapple, kiwis, and apples to the bowl with the dressing, tossing them to coat them evenly.

Next, gently stir in the softer fruits like mangoes and bananas.

Finally, top the salad with raspberries and carefully mix them into the salad to avoid crushing the berries.

Step 5: Chill and Serve

Place the fruit salad in the refrigerator to chill for 2 to 3 hours before serving.

If you plan to let it rest overnight, add the bananas and raspberries 1 to 2 hours before serving to maintain their freshness.

Optionally, garnish the salad with mint leaves to enhance the presentation and add a touch of freshness.