Description

A refreshing and colorful breakfast fruit salad perfect for a quick, healthy start to your day. This vibrant mix of strawberries, blueberries, raspberries, kiwi, pineapple, and grapes is lightly dressed with citrus juice and a touch of honey or maple syrup for a naturally sweet finish. Ideal for serving with Greek yogurt or granola, this salad is easy to prepare and packed with vitamins and antioxidants.

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 Garnish

Fresh mint leaves (optional, for garnish)
Greek yogurt or granola (optional for topping)

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Instructions

Prepare the fruits: In a large mixing bowl, combine all the strawberries, blueberries, raspberries, kiwi slices, pineapple chunks, and halved grapes. Ensure all fruits are washed and prepped beforehand.
Make the dressing: In a separate small bowl, whisk together the juice of an orange or lemon with 1 to 2 tablespoons of honey or maple syrup, depending on your preferred sweetness. Mix until the dressing is smooth and well combined.
Toss the salad: Pour the citrus dressing over the mixed fruits. Gently toss everything together to coat the fruit evenly without crushing the berries.
Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the fruit salad for at least 30 minutes. This resting time allows the flavors to meld and the dressing to infuse the fruit.
Serve and garnish: Before serving, garnish the salad with fresh mint leaves for a refreshing aroma. Optionally, top with a dollop of Greek yogurt or a sprinkle of granola for added texture and creaminess.

Notes

The salad is best served fresh but can be stored in the refrigerator for up to 24 hours.
Use a citrus juice of your choice; lemon juice offers a sharper tang, while orange juice brings a sweeter note.
Honey or maple syrup is optional; adjust based on the natural sweetness of your fruit.
Adding Greek yogurt or granola makes this salad more filling and suitable for a breakfast bowl.
For a vegan version, use maple syrup and skip the Greek yogurt or use a plant-based yogurt alternative.