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

Fresh Orange Juice (⅔ cup): Provides sweet, citrusy brightness to the dressing.
Fresh Lemon Juice (⅓ cup): Adds tangy, tart balance.
Packed Brown Sugar (⅓ cup): Contributes rich, caramel-like sweetness.
Grated Orange Zest (½ tsp): Enhances citrus flavor with aromatic oils.
Grated Lemon Zest (½ tsp): Intensifies the tangy, citrusy notes.
Vanilla Extract (1 tsp): Adds a warm, subtle sweetness that ties the sauce together.

Salad

Cubed Fresh Pineapple (2 cups): Offers sweet, juicy tropical flavor and texture.
Strawberries (2 cups, hulled and sliced): Provide vibrant color and sweet-tart taste.
Kiwi Fruit (3, peeled and sliced): Adds bright green color and tangy sweetness.
Bananas (3, sliced): Contribute creamy texture and mild sweetness.
Oranges (2, peeled and sectioned): Bring juicy, citrusy bursts.
Seedless Grapes (1 cup): Offer sweet, poppable bites.
Blueberries (2 cups): Add deep color and sweet-tart flavor.

Substitutions and Variations

Fruits: Swap pineapple for mango, strawberries for raspberries, kiwi for green apple, or grapes for blackberries; use any seasonal fruits.
Orange/Lemon Juice: Use store-bought juice if fresh isn’t available, but fresh is best for flavor.
Brown Sugar: Replace with honey, maple syrup, or granulated sugar for a different sweetness profile.
Vanilla Extract: Omit or use almond extract for a unique twist.
Gluten-Free: Naturally gluten-free; ensure vanilla extract is gluten-free.
Add-Ins: Mix in ½ cup shredded coconut, chopped mint, or pomegranate seeds for extra flavor or texture.

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Instructions

Prepare the Citrus Sauce:
- 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.
- Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
- Remove from heat and stir in 1 tsp vanilla extract.
- Set aside to cool to room temperature, about 15–20 minutes.
Prepare the Fruit:
- 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.
- Ensure all fruits are cut into bite-sized pieces for easy eating.
Assemble the Salad:
- 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.
- Pour the cooled citrus sauce evenly over the layered fruit.
Chill and Serve:
- 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.
- Stir gently before serving to distribute the sauce, if desired, or serve layered for visual appeal.
- Serve chilled in bowls or as a side.

Cooking Tips

Fresh Juice: Use freshly squeezed orange and lemon juice for the brightest, most vibrant sauce flavor.
Even Slicing: Cut fruits into uniform, bite-sized pieces for consistent texture and presentation.
Cool Sauce: Ensure the sauce is fully cooled before pouring over the fruit to avoid softening or cooking the fruit.
Chilling Time: Chill for at least 3 hours for optimal flavor; 4 hours or overnight enhances the taste further.
Prevent Browning: Slice bananas just before assembling and coat with sauce quickly to minimize browning; the citrus helps preserve freshness.