Description
A vibrant and refreshing Breakfast Fruit Salad featuring a mix of strawberries, blueberries, raspberries, kiwis, pineapple, and grapes, lightly dressed with citrus juice and honey or maple syrup. Perfect for a healthy, no-cook start to your day, garnished optionally with fresh mint, Greek yogurt, or granola for added texture and flavor.
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
- Greek yogurt or granola (optional for topping)
Instructions
- Combine Fruits: In a large mixing bowl, combine all the prepared fruits to create the base of the salad.
- Prepare Dressing: In a separate small bowl, whisk together the citrus juice and honey or maple syrup until well combined to create a light, sweet dressing.
- Toss Salad: Pour the dressing over the mixed fruits and gently toss to coat all pieces evenly, ensuring every bite is flavorful.
- Chill: Cover the bowl and refrigerate the fruit salad for at least 30 minutes, allowing the flavors to meld and the salad to become refreshingly cool.
- Garnish and Serve: Before serving, garnish with fresh mint leaves and optionally top with a dollop of Greek yogurt or a sprinkle of granola to add creamy or crunchy textures.
Notes
- Use seasonal fruits for the freshest and most flavorful results.
- The honey or maple syrup is optional; the fruit can be naturally sweet enough.
- For a vegan option, omit the Greek yogurt or substitute with a plant-based yogurt.
- Preparing the salad ahead of time enhances the melding of flavors.
- This recipe is naturally gluten free and low fat.
