This classic fruit salad recipe has become one of our go-to summer side dishes. It’s fresh, it’s colorful, and—best of all—it’s kid-friendly. Our little one has always loved fresh fruit, so when I want to bring a dish to a gathering that I know he’ll go for, fruit salad wins every time.

I call for a vibrant blend of pineapple, mandarin oranges, blueberries, strawberries, grapes, and kiwi in this recipe, but I want to say upfront that this fruit salad is super flexible. Feel free to toss in your seasonal favorites!

Fruit Salad Ingredients

Here’s what you’ll need to make this recipe:

• Fresh pineapple: I call for 1 medium pineapple in this recipe, but pre-cut pineapple will work too. You’ll need about 5 cups chopped.
• Kiwi: For tangy flavor and a fun pop of green.
• Grapes: Any kind you like! Their juicy texture complements the salad well.
• Strawberries and blueberries: Berries are a favorite in any fruit salad; blueberries can be added whole, no chopping required!
• Mandarin oranges: For sweet, juicy, citrusy flavor, you’ll use mandarin juice in the fruit salad dressing too!

Find the complete recipe with measurements below.

The Easiest Fruit Salad Dressing

My fruit salad dressing couldn’t be simpler. I use the juice of 1 lime, the juice of 1 mandarin orange, and 1 tablespoon of honey. This combination is tangy, citrusy, and lightly sweet, brightening up the salad.

Possible add-ins: Whisk in some lime zest or grated fresh ginger for an extra kick!

How to Make Fruit Salad

This recipe is super easy—most of the work is chopping the fruit. Try to cut each type into similar-sized pieces to enjoy a variety of flavors in each bite!

• Tip: The pineapple will take the longest to chop. For a shortcut, use pre-cut pineapple.

Combine the fruit in a large mixing bowl, whisk together the dressing in a small bowl, then pour it over the fruit. Mix to combine—and that’s it!

Make-Ahead and Storage Tips

You can serve this salad immediately, but I prefer it chilled in the fridge for a few hours. The fruit softens slightly, and the flavors meld beautifully.

Leftover fruit salad: keeps well in an airtight container in the refrigerator for up to 2 days. It’s the perfect side dish, snack, or even dessert!

Recipe Tips and Variations

Fresh fruit is best. I don’t recommend using thawed or canned fruits; fresh fruit ensures the best texture and flavor.

Make it your own: The best fruit for a fruit salad is whatever’s in season! Here are some great substitutes:

• Instead of mandarins: Use 1 diced mango, 2 chopped peaches, or nectarines.
• Instead of strawberries: Use blackberries or raspberries, but add them last to avoid mushing.
• Instead of blueberries: Use halved cherries or chopped plums.
• Instead of pineapple: Use cantaloupe or honeydew melon.
• Instead of kiwi: Use mango or green grapes.

Avoid: Apples, pears, and bananas may oxidize and turn brown, so skip them if you aren’t serving right away.