Red, White, and Blue Fruit Salad -

Red, White, and Blue Fruit Salad

This red, white, and blue fruit salad recipe pairs fresh fruit with an easy dressing made from orange juice and honey. It's perfect for summer parties or a simple, delicious breakfast or snack!

Prep Time 15

Cook Time 0

Total Time 15

Servings

Author Chrissie Nelson Rotko

Equipment

Star cookie cutters optional

Ingredients

3 to 4 cups fresh strawberries hulled
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 to 2 cups cubed seedless watermelon
1 to 2 cups fresh pineapple chunks see notes
1 1/2 tablespoons orange juice
1 1/2 tablespoons honey

US Customary - Metric

Instructions

Wash and dry the berries. Add to a large bowl with the watermelon and pineapple. Gently stir to combine.
3 to 4 cups fresh strawberries, 1 to 2 cups cubed seedless watermelon, 1 to 2 cups fresh pineapple chunks, 1 cup fresh blueberries, 1 cup fresh blackberries, 1 cup fresh raspberries
In a small bowl, whisk together orange juice and honey. Pour over the fruit and gently toss to coat. Serve immediately.
1 1/2 tablespoons orange juice, 1 1/2 tablespoons honey

Notes

Ingredients

Ideally, most of your fruit pieces will be similar sizes. If your strawberries are very large, you may need to halve or quarter them instead of leaving them whole.
If you're serving this fruit salad at Memorial Day or July 4th barbecues, try using a cookie cutter to cut star shapes from slices of fresh pineapple for an extra patriotic touch.
Feel free to double the dressing if you prefer a sweeter fruit salad or if your fruit is not naturally as sweet as you'd like.

Make ahead

I recommend waiting until just before serving to add the dressing. If you need to make this fruit salad ahead of time:
- Up to a few hours ahead: Mix together the fruit in a bowl. Cover and chill until ready to serve. Whisk together the dressing; chill in a separate airtight container. Just before serving, toss the dressing with the fruit.
- Up to a day ahead: Wash, dry, and cut the fruit. Store the fruit in separate airtight containers in the refrigerator. Whisk the dressing; store in an airtight container in the fridge. Just before serving, add the fruit and dressing to a large bowl and gently toss to combine.

Storing leftovers

Keep leftovers in an airtight container in the fridge for 2-3 days. Keep in mind that the fruit will break down and release more juice the longer it sits.

Nutrition