Description
A refreshing and colorful breakfast fruit salad featuring a mix of fresh berries, kiwi, pineapple, and grapes, lightly dressed with citrus juice and honey or maple syrup. Perfect for a healthy start to your day, served chilled and optionally topped with 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)
Garnish and Toppings (Optional)
- Fresh mint leaves
- Greek yogurt
- Granola
Instructions
- Combine fruits: In a large mixing bowl, combine all the prepared fruits carefully to avoid bruising the berries.
- Prepare dressing: In a small bowl, whisk together the citrus juice and honey or maple syrup until well blended and smooth.
- Toss salad: Pour the dressing over the mixed fruits and gently toss to evenly coat all the fruit pieces.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld and the salad cool.
- Serve and garnish: Before serving, garnish the salad with fresh mint leaves and optionally add a dollop of Greek yogurt or a sprinkle of granola for extra creaminess and crunch.
Notes
- Use a variety of fresh, ripe fruits for the best flavor and color.
- The citrus juice not only adds brightness but also helps prevent the fruits from browning.
- Honey or maple syrup is optional and can be adjusted based on the natural sweetness of your fruits.
- For a vegan version, omit Greek yogurt or use a plant-based alternative.
- This fruit salad is best served fresh but can be stored covered in the refrigerator for up to 24 hours.
