Description
Craving a refreshing, vibrant dish that captures the essence of summer? Perfect Summer Fruit Salad is the ultimate treat! This colorful salad combines a medley of fresh fruits—pineapple, strawberries, kiwi, bananas, oranges, grapes, and blueberries—tossed in a zesty citrus sauce made with orange and lemon juices, brown sugar, and vanilla. Ideal for picnics, barbecues, potlucks, or a healthy dessert, this fruit salad is easy to prepare and bursts with bright, juicy flavors.
Ingredients
Citrus Sauce
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Fresh Orange Juice (⅔ cup): Provides sweet, citrusy brightness to the dressing.
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Fresh Lemon Juice (⅓ cup): Adds tangy, tart balance.
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Packed Brown Sugar (⅓ cup): Contributes rich, caramel-like sweetness.
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Grated Orange Zest (½ tsp): Enhances citrus flavor with aromatic oils.
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Grated Lemon Zest (½ tsp): Intensifies the tangy, citrusy notes.
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Vanilla Extract (1 tsp): Adds a warm, subtle sweetness that ties the sauce together.
Salad
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Cubed Fresh Pineapple (2 cups): Offers sweet, juicy tropical flavor and texture.
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Strawberries (2 cups, hulled and sliced): Provide vibrant color and sweet-tart taste.
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Kiwi Fruit (3, peeled and sliced): Adds bright green color and tangy sweetness.
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Bananas (3, sliced): Contribute creamy texture and mild sweetness.
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Oranges (2, peeled and sectioned): Bring juicy, citrusy bursts.
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Seedless Grapes (1 cup): Offer sweet, poppable bites.
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Blueberries (2 cups): Add deep color and sweet-tart flavor.
Substitutions and Variations
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Fruits: Swap pineapple for mango, strawberries for raspberries, kiwi for green apple, or grapes for blackberries; use any seasonal fruits.
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Orange/Lemon Juice: Use store-bought juice if fresh isn’t available, but fresh is best for flavor.
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Brown Sugar: Replace with honey, maple syrup, or granulated sugar for a different sweetness profile.
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Vanilla Extract: Omit or use almond extract for a unique twist.
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Gluten-Free: Naturally gluten-free; ensure vanilla extract is gluten-free.
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Add-Ins: Mix in ½ cup shredded coconut, chopped mint, or pomegranate seeds for extra flavor or texture.
Instructions
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Prepare the Citrus Sauce:
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In a saucepan, combine ⅔ cup fresh orange juice, ⅓ cup fresh lemon juice, ⅓ cup packed brown sugar, ½ tsp grated orange zest, and ½ tsp grated lemon zest.
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Bring to a boil over medium-high heat, stirring to dissolve the sugar.
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Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
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Remove from heat and stir in 1 tsp vanilla extract.
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Set aside to cool to room temperature, about 15–20 minutes.
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Prepare the Fruit:
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While the sauce cools, prepare the fruits: cube 2 cups fresh pineapple, hull and slice 2 cups strawberries, peel and slice 3 kiwi fruit, slice 3 bananas, peel and section 2 oranges, measure 1 cup seedless grapes, and measure 2 cups blueberries.
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Ensure all fruits are cut into bite-sized pieces for easy eating.
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Assemble the Salad:
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In a large, clear glass bowl, layer the fruits in the following order: 2 cups pineapple, 2 cups strawberries, 3 sliced kiwi, 3 sliced bananas, 2 sectioned oranges, 1 cup grapes, and 2 cups blueberries. Layering creates a beautiful presentation.
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Pour the cooled citrus sauce evenly over the layered fruit.
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Chill and Serve:
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Cover the bowl with plastic wrap or a lid and refrigerate for 3–4 hours to allow the flavors to meld and the fruit to soak up the sauce.
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Stir gently before serving to distribute the sauce, if desired, or serve layered for visual appeal.
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Serve chilled in bowls or as a side.
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Cooking Tips
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Fresh Juice: Use freshly squeezed orange and lemon juice for the brightest, most vibrant sauce flavor.
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Even Slicing: Cut fruits into uniform, bite-sized pieces for consistent texture and presentation.
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Cool Sauce: Ensure the sauce is fully cooled before pouring over the fruit to avoid softening or cooking the fruit.
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Chilling Time: Chill for at least 3 hours for optimal flavor; 4 hours or overnight enhances the taste further.
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Prevent Browning: Slice bananas just before assembling and coat with sauce quickly to minimize browning; the citrus helps preserve freshness.