I love this Quick Easy Fruit Salad because you can make it in 10 minutes. Serve it with Greek yogurt and garnish with sliced almonds for extra crunch.
This fruit salad is ideal for warm weather: light, fresh, and ready in minutes. I often enjoy it alongside my Blender Banana Bread. I like to keep a big bowl in the refrigerator for guilt-free snacks when I crave something sweet. If your freshly squeezed orange juice is naturally sweet, the salad becomes even more satisfying.
Fruit salad always reminds me of my childhood in Brazil. My mother used to prepare it for my sister and me, and because the fruit there is so juicy it was especially delicious. Later we learned to make it ourselves after school. It’s a wonderful, healthy dessert for kids and adults alike — full of seasonal fruit and natural sugars, unrefined and wholesome.
This recipe makes a large bowl, enough for about eight people or plenty for one person to enjoy over a few days. Stored in the fridge, it keeps well for a couple of days if you want to prepare it ahead. It’s also a great choice for picnics, summer dinner parties, or casual family gatherings.
I love a spoonful of Greek yogurt with my fruit salad — it adds creaminess and balances the sweetness — but you can leave it out if you prefer. Just before serving, sprinkle sliced almonds for a pleasant crunch. I hope you enjoy this simple recipe. If you want a savory dish to pair with it, try a baked potato topped with lemon shrimp.
Quick Easy Fruit Salad Recipe
Ingredients
- 1 apple diced
- 1 mango peeled and diced
- 1 cup blueberries
- 1 cup strawberries cut in half
- 1 cup green grapes cut in half
- ½ cup orange juice
- ½ cup Greek yogurt
- 2 tbp sliced almond
- 1 tbsp maple syrup optional
Instructions
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Combine all the prepared fruit in a large bowl and pour in the orange juice. Toss gently to coat all pieces.
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Cover the bowl and chill in the refrigerator until the salad is cold, about 15 minutes or longer.
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To serve, spoon about 2 tablespoons of Greek yogurt into a glass or bowl, add the fruit salad on top, and finish with sliced almonds. If desired, drizzle maple syrup or honey for extra sweetness.
Notes
- Always wash fruit thoroughly if you plan to leave the skin on (for example, apples).
- Cut fruit into similar-sized pieces so each bite includes a mix of flavors and textures.
- If you don’t have maple syrup, use honey or skip the sweetener entirely.
- Storage: For best quality, eat the salad within 1–2 days. Apples may begin to brown, so prepare closer to serving when possible and keep refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.