45+ Nutritious Fruit Lunch Recipes to Brighten Your Day

Are you looking to refresh your lunch routine with something light, nutritious, and full of vibrant flavors? Fruit-based lunches are the perfect solution!

Packed with vitamins, minerals, and antioxidants, fruits are not only delicious but also offer a wealth of health benefits.

Whether you’re craving something sweet, tangy, or savory, fruit can easily be incorporated into a wide variety of lunch recipes.

In this blog post, we’ve gathered 45+ fruit lunch recipes that are perfect for any day of the week.

From refreshing salads to hearty wraps and bowls, these recipes will brighten up your midday meal and keep you energized for the rest of the day.

45+ Nutritious Fruit Lunch Recipes to Brighten Your Day

Fruit isn’t just for breakfast or dessert — it can be a main event at lunch too!

The 45+ fruit lunch recipes in this post provide a great way to mix up your lunch options, offering everything from light and refreshing salads to savory dishes that balance fruit’s natural sweetness with savory elements.

Whether you’re looking for a quick weekday meal or something more creative for a weekend gathering, these fruity dishes are guaranteed to satisfy your cravings and nourish your body.

So why not try a few of these recipes today and bring the goodness of fresh fruit into your lunch routine?

You’ll be amazed at how easy and delicious it is to enjoy a healthy, fruit-filled lunch!

Tropical Fruit Chicken Salad

This Tropical Fruit Chicken Salad is a refreshing and nutritious dish that combines the richness of grilled chicken with the natural sweetness of tropical fruits. With ingredients like pineapple, mango, and avocado, this salad offers a perfect balance of flavors, ideal for a light lunch or as a delightful side dish for a summer gathering.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 ripe mango, diced
• 1 cup pineapple chunks
• 1 avocado, diced
• 1 small cucumber, sliced
• 1 cup mixed salad greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted coconut flakes
• 2 tbsp olive oil
• 1 tbsp honey
• 2 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. Grill the chicken breasts on medium heat for 6-7 minutes per side or until fully cooked. Let them rest for a few minutes before slicing.
2. In a large mixing bowl, combine the mango, pineapple, avocado, cucumber, mixed greens, and red onion.
3. In a separate small bowl, whisk together olive oil, honey, lime juice, salt, and pepper until well combined.
4. Drizzle the dressing over the fruit and vegetable mixture and toss gently to coat.
5. Top the salad with the sliced grilled chicken and toasted coconut flakes for added texture and flavor.
6. Serve chilled, and enjoy the tropical fusion!

This Tropical Fruit Chicken Salad brings together vibrant flavors and textures that make each bite a refreshing experience. The mix of juicy fruits, creamy avocado, and protein-packed chicken makes it a well-rounded and filling meal. The light yet flavorful honey-lime dressing adds a zesty kick that enhances the natural sweetness of the fruits. Whether you’re enjoying it for a solo lunch or serving it at a gathering, this salad is sure to be a crowd-pleaser.

Strawberry, Spinach, and Goat Cheese Wrap

The Strawberry, Spinach, and Goat Cheese Wrap is a sweet and savory combination that packs a punch in terms of flavor. This wrap is not only quick to prepare but also provides a healthy balance of antioxidants from the strawberries, iron from the spinach, and creamy richness from the goat cheese.

Ingredients:

• 1 large whole wheat tortilla
• 1/2 cup fresh strawberries, sliced
• 1 cup fresh spinach leaves
• 2 tbsp goat cheese, crumbled
• 1 tbsp balsamic glaze
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. Lay the whole wheat tortilla flat on a clean surface.
2. Spread the spinach leaves evenly across the center of the tortilla.
3. Add the sliced strawberries on top of the spinach, followed by the crumbled goat cheese.
4. Drizzle with balsamic glaze and honey, then season with salt and pepper.
5. Carefully fold the sides of the tortilla inward and roll it up tightly.
6. Slice the wrap in half and serve immediately or pack it for a lunch-on-the-go.

This Strawberry, Spinach, and Goat Cheese Wrap combines an unusual yet delicious combination of flavors that will delight your taste buds. The sweetness of the strawberries, the earthy flavor of the spinach, and the tangy creaminess of goat cheese create a perfectly balanced wrap. The balsamic glaze and honey add a touch of sophistication, making it a refined yet easy-to-make lunch option. It’s ideal for anyone looking for a nutritious meal that’s full of vibrant, fresh ingredients.

Apple and Walnut Quinoa Salad

The Apple and Walnut Quinoa Salad is a hearty and nutritious dish that incorporates the crunchiness of walnuts and the sweetness of apples into a wholesome quinoa base. The addition of a tangy vinaigrette ties all the flavors together, making this salad perfect for a satisfying lunch that’s as nourishing as it is delicious.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 apple, diced (preferably a sweet-tart variety like Honeycrisp)
• 1/4 cup walnuts, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large mixing bowl, combine the cooled quinoa, diced apple, walnuts, cranberries, and feta cheese (if using).
2. In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Garnish with fresh parsley and serve chilled or at room temperature.

This Apple and Walnut Quinoa Salad is a perfect balance of sweet, savory, and crunchy elements. The quinoa serves as a hearty base while the apples and cranberries provide a natural sweetness. The walnuts add crunch, and the feta offers a creamy contrast. The apple cider vinaigrette ties everything together, bringing a tangy brightness that makes this salad not only filling but also refreshing. It’s an excellent choice for meal prepping or as a nutritious lunch that’s bursting with flavor and texture.

Avocado and Mango Shrimp Salad

This Avocado and Mango Shrimp Salad is a vibrant, tropical dish that combines fresh ingredients like creamy avocado, juicy mango, and succulent shrimp. The tangy lime dressing perfectly complements the sweetness of the fruit, making this salad a refreshing and satisfying meal for any time of day. Packed with protein and healthy fats, it’s as nutritious as it is delicious.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1 small red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1 cup mixed greens (such as arugula or spinach)
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and chili powder, then sauté for 2-3 minutes per side, or until they are cooked through and pink.
2. In a large mixing bowl, combine the avocado, mango, red bell pepper, red onion, and mixed greens.
3. In a small bowl, whisk together lime juice, honey, salt, and pepper to make the dressing.
4. Add the cooked shrimp to the salad mixture and drizzle the dressing over the top. Toss gently to combine.
5. Serve immediately, garnished with extra lime wedges for added zest.

This Avocado and Mango Shrimp Salad is a refreshing and nutritious dish that offers a burst of tropical flavors in every bite. The sweetness of the mango and avocado complements the savory shrimp, while the lime dressing adds a zesty finish. With its high protein content and healthy fats, this salad makes for a filling and light lunch or dinner option. It’s perfect for a sunny day or whenever you want a quick and satisfying meal that feels like a vacation on a plate.

Pear, Walnuts, and Blue Cheese Salad

The Pear, Walnuts, and Blue Cheese Salad is a perfect balance of sweet, savory, and crunchy. This salad brings together the freshness of ripe pears, the nutty crunch of walnuts, and the rich creaminess of blue cheese, all on a bed of mixed greens. The addition of a balsamic vinaigrette dressing adds a tangy touch that elevates the flavors of the salad, making it a delicious and sophisticated choice for lunch.

Ingredients:

• 2 pears, sliced
• 1/4 cup walnuts, toasted
• 1/4 cup blue cheese, crumbled
• 4 cups mixed salad greens (arugula, spinach, or lettuce)
• 1/4 red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a small skillet, toast the walnuts over medium heat for about 3-4 minutes until golden brown. Set them aside to cool.
2. In a large bowl, toss the mixed greens with the sliced pears, red onion, toasted walnuts, and crumbled blue cheese.
3. In a separate small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
5. Serve immediately, garnished with extra walnuts or blue cheese if desired.

The Pear, Walnuts, and Blue Cheese Salad offers a wonderful blend of textures and flavors. The sweetness of the pears contrasts perfectly with the tanginess of the blue cheese, while the walnuts add a satisfying crunch. The balsamic vinaigrette ties everything together, adding a rich, tangy flavor that enhances the salad’s complexity. It’s a light yet hearty meal that’s ideal for a healthy lunch or as a starter for dinner. This salad is a great way to enjoy the fruits of the season while indulging in a truly gourmet combination of ingredients.

Grilled Peach and Burrata Salad

This Grilled Peach and Burrata Salad is a seasonal treat that celebrates the natural sweetness of ripe peaches and the creamy richness of burrata cheese. Grilled to perfection, the peaches add a smoky char that enhances their flavor, while the burrata provides a silky smooth contrast. Finished with a drizzle of honey and balsamic glaze, this salad is a perfect choice for a light, elegant lunch.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 ball of burrata cheese
• 2 cups arugula or mixed greens
• 1/4 cup toasted almonds, slivered
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches for about 2-3 minutes per side, or until they are slightly charred and softened.
3. In a large bowl, toss the arugula or mixed greens with the grilled peaches, tearing them into smaller pieces if desired.
4. Tear the burrata into pieces and add it to the salad.
5. Drizzle the balsamic glaze and honey over the top and sprinkle with toasted almonds for crunch.
6. Serve immediately, enjoying the perfect blend of warm, grilled fruit and creamy cheese.

The Grilled Peach and Burrata Salad is a stunning dish that combines fresh, seasonal ingredients with a touch of elegance. The smoky sweetness of the grilled peaches pairs beautifully with the creamy burrata, while the arugula adds a peppery bite. The honey and balsamic glaze create a delicate balance of sweetness and tang, making this salad a delightful choice for a summer lunch or dinner. It’s simple, fresh, and bursting with flavor—perfect for those who love a combination of savory and sweet in their meals.

Watermelon, Feta, and Mint Salad

This Watermelon, Feta, and Mint Salad is a light and refreshing dish that perfectly balances sweet, salty, and herbaceous flavors. The juicy watermelon pairs wonderfully with the tangy feta cheese, while fresh mint adds a burst of coolness. This salad is an ideal choice for a summer lunch, offering hydration and nutrients in every bite.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. Cut the watermelon into bite-sized cubes and place them in a large bowl.
2. Add the crumbled feta cheese and chopped mint leaves to the bowl with the watermelon.
3. Drizzle olive oil and lime juice over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional mint leaves for extra freshness.

This Watermelon, Feta, and Mint Salad is a beautifully simple dish that offers a balance of sweetness from the watermelon, creaminess from the feta, and a refreshing herbal note from the mint. The olive oil and lime juice dressing ties everything together with a subtle tang, making this salad a perfect choice for a warm-weather lunch or a side dish at barbecues. It’s hydrating, flavorful, and satisfying, making it a great option for those looking for a light yet delicious meal.

Apple and Carrot Slaw with Honey Mustard Dressing

This Apple and Carrot Slaw with Honey Mustard Dressing is a colorful and crunchy salad that blends the natural sweetness of apples with the earthiness of carrots. The honey mustard dressing brings the ingredients together with a zesty, tangy kick. This slaw is perfect as a side dish or a light, fiber-packed lunch option.

Ingredients:

• 2 medium apples, julienned
• 2 medium carrots, julienned
• 1/4 cup red cabbage, thinly sliced (optional)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Greek yogurt
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the julienned apples, carrots, and red cabbage (if using).
2. In a separate bowl, whisk together Greek yogurt, honey, Dijon mustard, apple cider vinegar, salt, and pepper to make the honey mustard dressing.
3. Pour the dressing over the apple and carrot mixture and toss until well combined.
4. Garnish with fresh cilantro and serve immediately or refrigerate until ready to serve.

The Apple and Carrot Slaw with Honey Mustard Dressing is a deliciously light and crunchy salad with a sweet and tangy dressing that enhances the freshness of the apples and carrots. The addition of Greek yogurt makes the dressing creamy and slightly tangy, while the honey provides natural sweetness. It’s a versatile dish that can be served as a side salad or enjoyed as a standalone lunch. Full of vibrant colors and flavors, this slaw is perfect for anyone looking for a healthy and satisfying meal.

Citrus and Avocado Salad with Poppy Seed Dressing

The Citrus and Avocado Salad with Poppy Seed Dressing is a vibrant and refreshing dish that combines the zesty flavors of citrus fruits with the creamy richness of avocado. The poppy seed dressing adds a slight crunch and a tangy sweetness that elevates the salad’s flavors. This is a perfect light lunch or a side dish to complement any meal.

Ingredients:

• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 2 cups mixed salad greens (arugula or spinach works well)
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1 tsp poppy seeds
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the orange segments, grapefruit segments, diced avocado, and red onion slices.
2. In a separate small bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Drizzle the dressing over the citrus and avocado mixture and toss gently to combine.
4. Add the mixed salad greens and give the salad one final toss.
5. Serve immediately, or chill in the refrigerator for a refreshing, cool lunch.

The Citrus and Avocado Salad with Poppy Seed Dressing is a wonderfully refreshing and nutrient-packed dish. The tangy citrus fruits contrast beautifully with the creamy avocado, while the poppy seed dressing adds a delightful crunch and subtle sweetness. This salad is perfect for a light lunch or as a side salad that complements grilled meats or fish. Its bright flavors and colorful ingredients make it a visually appealing and delicious option for any occasion.

Strawberry, Chicken, and Spinach Salad with Balsamic Glaze

The Strawberry, Chicken, and Spinach Salad with Balsamic Glaze is a perfect balance of savory, sweet, and tangy flavors. The juicy, ripe strawberries pair wonderfully with the tender grilled chicken and fresh spinach, creating a nutrient-packed meal. The balsamic glaze adds a rich, tangy finish, making this salad both satisfying and refreshing.

Ingredients:

• 1 lb grilled chicken breast, sliced
• 2 cups fresh spinach leaves
• 1 cup strawberries, hulled and sliced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
2. In a large salad bowl, toss together the spinach, sliced strawberries, and red onion.
3. Add the grilled chicken slices, crumbled feta cheese, and toasted walnuts on top.
4. Drizzle the balsamic dressing over the salad and toss gently to combine.
5. Serve immediately, garnished with extra feta or walnuts if desired.

This Strawberry, Chicken, and Spinach Salad with Balsamic Glaze offers a delightful mix of flavors and textures. The sweetness of the strawberries contrasts perfectly with the savory chicken, while the balsamic glaze ties everything together with a tangy kick. The addition of walnuts adds a satisfying crunch, and the creamy feta brings richness to each bite. This salad is not only healthy and flavorful but also a beautiful, vibrant meal that’s perfect for a light lunch or dinner.

Tropical Quinoa Salad with Pineapple and Coconut

The Tropical Quinoa Salad with Pineapple and Coconut is a refreshing and nutrient-packed dish that combines the nutty flavor of quinoa with the sweet tropical flavors of pineapple and coconut. The addition of fresh herbs and a tangy lime dressing makes this salad both delicious and refreshing. It’s perfect for a light lunch or as a side dish to complement grilled meats.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup fresh pineapple, diced
• 1/2 cup shredded coconut, unsweetened
• 1/4 cup red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, diced pineapple, shredded coconut, red bell pepper, and fresh cilantro.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Serve immediately, or refrigerate for 30 minutes to let the flavors meld together.

The Tropical Quinoa Salad with Pineapple and Coconut is a flavorful, healthy dish that brings together the freshness of tropical fruits with the heartiness of quinoa. The lime dressing adds a tangy note that complements the sweetness of the pineapple and coconut. This salad is light yet satisfying and offers a great combination of textures. It’s an excellent choice for a nutritious lunch or a flavorful side dish to any meal, and it’s perfect for a summer day or any time you want a bright, tropical meal.

Roasted Beet and Orange Salad with Goat Cheese

The Roasted Beet and Orange Salad with Goat Cheese is a colorful, nutrient-rich dish that combines the earthiness of roasted beets with the sweetness of fresh oranges. The tangy goat cheese adds a creamy richness, while a simple olive oil and balsamic dressing ties all the ingredients together. This salad is as beautiful as it is delicious, making it a perfect choice for a vibrant, healthy lunch.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 orange, peeled and segmented
• 1/4 cup goat cheese, crumbled
• 2 cups mixed salad greens (such as arugula or spinach)
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with 1 tbsp olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender, stirring halfway through.
2. While the beets roast, prepare the orange segments and set aside.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
4. Once the beets have cooled slightly, toss them with the mixed greens, orange segments, and toasted walnuts.
5. Top with crumbled goat cheese and drizzle the dressing over the salad.
6. Serve immediately, or refrigerate for 15-20 minutes to let the flavors meld.

This Roasted Beet and Orange Salad with Goat Cheese is a beautiful and delicious combination of flavors. The sweetness of the roasted beets and oranges contrasts with the tangy, creamy goat cheese, while the walnuts add a satisfying crunch. The balsamic dressing brings a balanced acidity that ties everything together. This salad is perfect for a light lunch or as an elegant side dish. It’s a great way to enjoy the earthy sweetness of beets while incorporating fresh, bright citrus flavors.

Peach and Burrata Salad with Basil and Balsamic Reduction

The Peach and Burrata Salad with Basil and Balsamic Reduction is a sweet and savory combination of fresh peaches, creamy burrata cheese, and aromatic basil, all drizzled with a tangy balsamic reduction. This salad offers a perfect balance of flavors with the juicy sweetness of ripe peaches and the smooth, delicate texture of burrata. It’s an ideal light lunch or appetizer for summer gatherings.

Ingredients:

• 2 ripe peaches, sliced
• 1 ball of burrata cheese
• 1/4 cup fresh basil leaves, torn
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until it thickens into a syrup-like consistency. Remove from heat and let it cool.
2. On a large plate, arrange the sliced peaches and burrata cheese. Gently tear the burrata open to expose its creamy interior.
3. Drizzle olive oil over the peaches and burrata, then sprinkle with torn basil leaves.
4. Drizzle the balsamic reduction over the top and season with salt and pepper to taste.
5. Serve immediately, or refrigerate for 10 minutes for a slightly chilled salad.

The Peach and Burrata Salad with Basil and Balsamic Reduction is a delightful combination of creamy, sweet, and tangy flavors. The burrata’s rich, milky texture pairs beautifully with the juicy peaches, while the balsamic reduction adds an intense depth of flavor. The fresh basil adds an herbal note that completes the dish. This salad is the perfect choice for a light summer lunch or as an elegant appetizer at a dinner party, and it showcases the best of seasonal produce in a sophisticated way.

Cantaloupe and Prosciutto Salad

Cantaloupe and Prosciutto Salad is a simple yet flavorful dish that combines the sweetness of ripe cantaloupe with the saltiness of prosciutto, creating a perfect harmony of taste. This salad, drizzled with olive oil and topped with fresh mint, is a refreshing and light choice for a lunch or a side dish. Its beautiful contrast of colors also makes it a visually appealing addition to any meal.

Ingredients:

• 1/2 medium cantaloupe, sliced into wedges
• 4 oz prosciutto, thinly sliced
• 1/4 cup fresh mint leaves
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• Salt and pepper, to taste

Instructions:

1. Arrange the cantaloupe wedges on a serving platter.
2. Drape the slices of prosciutto over the melon in a decorative pattern.
3. Drizzle olive oil and fresh lime juice over the cantaloupe and prosciutto.
4. Scatter fresh mint leaves over the salad and season with salt and pepper.
5. Serve immediately or refrigerate for 10-15 minutes to chill.

The Cantaloupe and Prosciutto Salad is an effortless yet impressive dish that marries sweet and salty flavors beautifully. The fresh, juicy cantaloupe is enhanced by the savory prosciutto, and the mint adds a refreshing contrast. The olive oil and lime juice dressing brings it all together with a light, zesty finish. This salad is perfect as a refreshing lunch or as an appetizer that will impress guests with its simplicity and elegance. It’s a wonderful way to enjoy summer fruits while pairing them with savory, rich prosciutto.

Note: More recipes are coming soon!