Description
This vibrant Breakfast Fruit Salad is a refreshing and healthy way to start your day. Packed with a colorful medley of fresh strawberries, blueberries, raspberries, kiwis, pineapple, and grapes, it offers a delicious balance of sweet and tart flavors. Enhanced with a light citrus-honey dressing and optional toppings like Greek yogurt or granola, this salad is quick to prepare and perfect for a nutritious morning boost.
Ingredients
Scale
Fruits
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 2 ripe kiwis, peeled and sliced
- 1 cup pineapple chunks
- 1 cup grapes, halved
Dressing
- Juice of 1 orange or lemon (for freshness)
- 1–2 tablespoons honey or maple syrup (optional, for sweetness)
Optional Garnishes
- Fresh mint leaves (optional, for garnish)
- Greek yogurt (optional, for topping)
- Granola (optional, for topping)
Instructions
- Combine Fruits: In a large mixing bowl, combine all the prepared fruits—strawberries, blueberries, raspberries, kiwis, pineapple chunks, and grapes—ensuring they are evenly mixed for a balanced flavor in every bite.
- Prepare Dressing: In a separate small bowl, whisk together the fresh citrus juice (orange or lemon) and honey or maple syrup until fully blended, creating a sweet and tangy dressing that enhances the fruit’s natural flavors.
- Toss Fruits with Dressing: Pour the dressing over the mixed fruits and gently toss to coat all the fruit pieces evenly, being careful not to mash the delicate berries.
- Chill for Flavor Melding: Cover the bowl loosely with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time allows the fruits to absorb the dressing, melding the flavors beautifully.
- Serve with Garnishes: Before serving, optionally garnish with fresh mint leaves for a refreshing aroma. Add a dollop of Greek yogurt or a sprinkle of granola on top if desired, to add creaminess or a crunchy texture.
Notes
- Use fresh, ripe fruits for the best flavor and texture.
- The honey or maple syrup in the dressing is optional and can be adjusted based on the natural sweetness of the fruit.
- This salad can be made a few hours in advance and stored in the refrigerator.
- For a vegan version, use maple syrup instead of honey and skip Greek yogurt or use a plant-based yogurt alternative.
- Serve chilled for maximum freshness and flavor.
