This Fresh Fruit Salad with a super easy Citrus Sugar Glaze is everything you want in a side dish—bright, juicy, and just sweet enough to feel special. What really sets it apart is the simple citrus glaze made with fresh lemon juice, orange juice, sugar, and lemon zest—it coats and infuses the fruit with a sweetness.
Jump to:
Ingredients Details
- 1 small pineapple – Core it and cut into ½ to 1-inch chunks. A ripe pineapple should smell sweet at the base. If you’re short on time, the pre-cored ones from the store work great too.
- 16 oz container strawberries – Hulled and halved. If they’re large, go ahead and quarter them. Try to pick strawberries that are fully red (not white at the tips) for the sweetest flavor. However the sugary/citrus glaze will help with underripe fruit.
- 2 (6 oz) containers blueberries – Rinse and gently pat dry. You want them plump and deep blue; skip any shriveled ones.
- 2 cups green grapes – Cut in half for easier eating and better glaze absorption.
- 3-4 clementines/mandarins – Peeled and segmented. These add a lovely citrus pop.
- ¼ cup fresh squeezed lemon juice – Brightens everything and balances the sweetness. Don’t skip fresh—it makes a difference!
- ⅓ cup orange juice – You can use bottled, but if you’re already juicing lemons and peeling mandarins, fresh-squeezed orange juice will really shine here.
- 3 tablespoons sugar – Just enough to sweeten the citrus glaze.
- ½ teaspoon grated lemon peel – Adds depth and zing. Use a microplane to zest just the yellow part (not the bitter white pith).
- Fresh mint (optional) – Totally optional but highly recommended for that pop of color and fresh herbaceous note.
How To Make Fruit Salad
Step 1
Prep the fruit by washing and cutting.
Step 2
Make the citrus glaze.
Step 3
Pour the citrus sugar glaze over the fruit and gently toss everything together.
Step 4
Let the fruit salad hang out in the fridge for at least 30 minutes, up to 4 hours. This helps the flavors meld and makes it extra sweet.
Making Ahead
I recommend not making this recipe days ahead, a 2-4 hour window or serving it right away is the best option.
However if you need to make it ahead I would recommend prepping all the fruit and layering it in a bowl, being sure to layer the most delicate fruit on top (ie: raspberries, blueberries and strawberries). Then prep the citrus glaze and store that separate in the fridge. Two to four hours before serving mix it together.
Recipe Tips To Remember
- Any fruit will work in this fruit salad. Variety in color is key (red, orange, yellow, green and blue/purple).
- Other fruits that work well are raspberries, mangoes, melon – cantaloup or honeydew, and kiwi.
- Don’t refrigerate for more than 2-4 hours or some of the fruit can become soggy/mushy.
- Store leftovers in the fridge and use to make really great smoothies the next day.
- Taste and adjust – Depending on how sweet or tart your fruit is, you might want to add a little more sugar or a splash more lemon. Don’t be afraid to adjust!
More “Fresh” Side Dishes
Fresh Fruit Salad Recipe
This Fresh Fruit Salad is bright and just sweet enough. A simple citrus glaze made with fresh lemon juice, orange juice, sugar, and lemon zest that coats the fruit and makes it perfectly sweet and juicy.
Print
Pin
Rate
Servings: 12
Calories: 94kcal
Ingredients
Fresh Fruit
- 1 small pineapple - cored and cut into ½ – 1 inch chunks
- 16 oz strawberries - cut in half
- 2 – 6 oz containers blueberries
- 2 cups green grapes - halved
- 3-4 clementines - or mandarins, segmented
Citrus Glaze
- ¼ cup lemon juice - fresh squeezed
- ⅓ cup orange juice
- 3 tablespoon sugar
- ½ teaspoon lemon peel - grated
- fresh mint for garnishing - optional
Instructions
- In a large bowl combine the pineapple, strawberries, blueberries, grapes and mandarin sections.1 small pineapple, 16 oz strawberries, 2 – 6 oz containers blueberries, 2 cups green grapes, 3-4 clementines
- In a small bowl, combine the lemon juice, orange juice, sugar and lemon peel. Whisk together until the sugar is mostly dissolved.¼ cup lemon juice, ⅓ cup orange juice, 3 tablespoon sugar, ½ teaspoon lemon peel
- Pour the juice mixture over the fruit and toss thoroughly to combine and coat the fruit with the mixture.
- Garnish with fresh mint.Optionally, chop the mint and stir it into the fruit for an extra fresh flavor. Do it right before serving so the mint doesn't brown in the fruit salad.
- Pop back in the fridge for 30 minutes, up to 4 hours, until ready to serve. If you are refrigerating for closer to 4 hours, give the fruit a toss a couple times to redistribute the citrus glaze.Can also be served right away, the fruit just won't have time to completely absorb the citrus glaze.
Recipe Tips and Notes:
- Any fruit will work in this fruit salad. Variety in color is key (red, orange, yellow, green and blue/purple).
- Other fruits that work well are raspberries, mangoes, melon – cantaloup or honeydew, and kiwi.
- Don’t refrigerate for more than 2-4 hours or some of the fruit can become soggy/mushy.
- Store leftovers in the fridge and use to make really great smoothies the next day.
- Taste and adjust – Depending on how sweet or tart your fruit is, you might want to add a little more sugar or a splash more lemon. Don’t be afraid to adjust!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1Cup | Calories: 94kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 244mg | Fiber: 3g | Sugar: 19g | Vitamin A: 82IU | Vitamin C: 74mg | Calcium: 25mg | Iron: 1mg
Comments
No Comments