Fresh Fruit Citrus Salad (Print Version)

A vibrant medley of seasonal fruits tossed in citrus syrup, perfect for a light and refreshing dish.

# What You Need:

→ Fresh Fruits

01 - 1 cup strawberries, hulled and sliced
02 - 1 cup pineapple, cut into bite-sized pieces
03 - 1 cup seedless grapes, halved
04 - 1 cup kiwi, peeled and sliced
05 - 1 cup blueberries

→ Citrus Syrup

06 - 2 tablespoons fresh orange juice
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon honey or agave syrup (optional)

# Directions:

01 - Hull, slice, peel, and cut the fruits as specified and combine them in a large mixing bowl.
02 - Whisk together the orange juice, lemon juice, and honey or agave syrup in a small bowl until well blended.
03 - Pour the citrus syrup over the fruit mixture.
04 - Gently toss the fruits with the syrup to coat evenly.
05 - Serve immediately or refrigerate for up to 2 hours before serving for enhanced freshness.

# Expert Tips:

01 -
  • It comes together in fifteen minutes, which means breakfast can feel like a celebration instead of a chore.
  • The citrus syrup is so simple it feels like cheating, but somehow it makes every fruit taste more like itself.
  • You can prep it ahead and it gets better as it sits, making it the perfect friend for busy mornings or last-minute gatherings.
02 -
  • Don't make this more than two hours ahead unless you want watery fruit; there's a sweet spot where it's ready to eat but hasn't given up all its juice to the bowl.
  • The quality of your fruit matters more than the recipe itself—taste as you go and don't be afraid to swap in what looks good at your market that day.
03 -
  • Always taste your citrus syrup before pouring it over the fruit—you're the chef, and your palate is the only rule that matters here.
  • If you've overdone the lemon and made it too tart, a touch more honey fixes it in seconds without judgment.
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