Homemade Fruit Salad
A colorful and refreshing fruit salad featuring fresh berries, grapes, and pineapple with a hint of orange and mint. Naturally sweet, high in fiber, and quick to prepare, this salad is perfect for snacking, meal prep, or a healthy side dish.
Equipment
- 1 large mixing bowl
- 1 small citrus zester or grater
- 1 knife
- 1 cutting board
- Measuring cups
Ingredients
- 1 pint fresh raspberries washed
- 1 pint fresh strawberries washed, hulled, and quartered
- 1 pint fresh blueberries washed
- 2 cups grapes red or green, halved
- 2 cups fresh pineapple cut into small chunks
- Fresh mint leaves optional, to taste
- 1 orange for juice and zest, to taste
Instructions
- Prepare the Workspace: Begin by clearing a clean countertop or kitchen table to create a dedicated workspace for your fruit prep. Gather all ingredients, measuring tools, cutting boards, and bowls so everything is within reach. This ensures a smooth workflow and prevents cross-contamination, especially when working with delicate berries. Wash your hands thoroughly before handling the fruit.
- Wash the Berries: Carefully place the raspberries, strawberries, and blueberries in separate colanders. Rinse each type of berry gently under cool running water, making sure to remove any dirt, debris, or stems. Pat them dry with a clean kitchen towel or paper towels, taking care not to crush the delicate raspberries. Properly drying the berries helps prevent the salad from becoming watery.
- Hull and Quarter Strawberries: Take the washed strawberries and remove the green leafy tops using a paring knife. Slice each strawberry in half, then into quarters for bite-sized pieces. Uniform sizes ensure even distribution in the salad and make each serving visually appealing. Place the cut strawberries in the large mixing bowl.
- Halve the Grapes: Wash the grapes thoroughly and remove them from the stems. Using a sharp knife, cut each grape in half. Halving grapes helps them mix more evenly with the other fruits, releasing a subtle sweetness without creating too much liquid. Add the halved grapes to the mixing bowl with the strawberries.
- Cut Pineapple into Chunks: Trim the top and bottom of the pineapple and carefully peel away the outer skin. Remove any remaining “eyes” with a small knife. Slice the pineapple into quarters and cut out the tough core from each piece. Then chop the pineapple into small, uniform chunks, roughly 1-inch pieces, for easy eating. Add the pineapple to the mixing bowl with the other fruits.
- Add Blueberries: Gently add the washed blueberries to the mixing bowl. Be careful not to crush them, as they are delicate. Stir the mixture lightly with a large spoon to begin combining the fruits without breaking the softer berries.
- Add Raspberries Last: To maintain their shape and prevent them from becoming mushy, add the raspberries last. Fold them in gently using a wide spoon or spatula, ensuring even distribution without applying too much pressure. This step keeps the salad visually appealing and preserves the delicate texture of the raspberries.
- Prepare Orange Zest and Juice: Using a small grater or citrus zester, zest a portion of the orange over the fruit bowl. The zest adds bright, fragrant citrus notes that enhance the natural sweetness of the fruits. Then, cut the orange in half and squeeze a small amount of fresh juice over the salad. Be careful not to add too much juice, as excess liquid can make the fruit salad soggy.
- Add Fresh Mint Leaves (Optional): If desired, finely chop a handful of fresh mint leaves. Sprinkle them evenly over the salad to add a refreshing aroma and subtle herbal flavor. Gently fold the leaves into the salad so they complement the fruits without overpowering them.
- Final Mixing and Taste Check: Using a large spoon or spatula, carefully fold all ingredients together until evenly combined. Taste a small portion of the salad to check for flavor balance. If you prefer a slightly brighter citrus note, add a little more orange juice. Adjust the mint quantity as desired.
- Serve Immediately or Chill: Serve the fruit salad immediately in a large serving bowl or portion into individual bowls. If you prefer, you can chill it in the refrigerator for 20–30 minutes to allow the flavors to meld, but avoid letting it sit too long to prevent excess liquid from forming. Garnish with a few whole berries or mint leaves for a beautiful presentation.
Notes
- This fruit salad is highly customizable; swap in seasonal fruits like kiwi, mango, or peaches.
- Toss apples, pears, or bananas in lemon juice just before serving to prevent browning.
- Gentle folding prevents delicate fruits like berries from getting crushed and keeps the salad visually appealing.
- Add fresh mint leaves for a refreshing flavor boost and subtle aroma.
- For extra texture, sprinkle a handful of chopped nuts or seeds over the salad.
- Balance flavors by combining sweet, tart, and juicy fruits for the most vibrant taste.
- Serve immediately for the best texture, or chill slightly to enhance freshness and flavor.
- Avoid freezing, as thawed fruit can become watery and mushy.
