Fruit salad is a delicious and refreshing treat that can be enjoyed as a light meal, side dish, or dessert. While the possibilities are endless when it comes to mixing fruits together in a salad, there are some ingredients that are better left out. As an expert fruit salad maker, I’m here to provide some guidance on what should and should not go into a tasty fruit medley.
Why make fruit salad?
Before diving into what to avoid, let’s first go over why fruit salad makes for such a great dish:
- It’s a healthy option packed with vitamins, minerals, and fiber from all the fresh fruits.
- The sweetness satisfies cravings without lots of added sugar.
- It’s hydrating and helps you meet daily fluid needs.
- The colors and varieties of textures make it visually appealing.
- It’s endlessly customizable based on your tastes and what’s in season.
- It’s easy to make and transport for potlucks, parties, or packed lunches.
- Kids are likely to enjoy the sweet flavors.
- It’s refreshing served chilled on a hot summer day.
Given all these benefits, it’s no wonder fruit salad is a go-to potluck dish! The key is crafting a combination of fruits that look and taste their best together.
Fruits to avoid
While most fruits can be used successfully, there are some that are better left out of a fresh fruit salad:
Unripe fruit
Using unripe fruit that is still tart and crunchy results in a less sweet, pleasant salad. Allow fruit like pineapple, kiwi, mangos, and bananas to fully ripen for the best flavor and texture.
Overripe fruit
On the other end of the spectrum, overripe fruits that are soft and mushy don’t retain their shape well in a salad and can make it slimy or mushy. Avoid using bruised, damaged, or excessively soft fruits.
Watermelon
Watermelon is juicy and doesn’t firm up well even when chilled. The juice can dilute the flavor and make the salad soggy.
Berries
While delicious, berries like strawberries and raspberries tend to bleed, making their color run throughout the salad. Unless you’re serving the fruit salad right away, it’s best to leave berries off.
Oily fruits
Fruits like avocado and olives add creaminess from their oils, but can result in an unappealing greasy or slimy salad texture.
Canned fruit
Fruit that’s been sitting in sugary syrup will dilute the fresh flavor of a salad. For best results, use freshly cut fruits.
Apples
Apples brown quickly when cut, making them less appealing in a salad over time. If using apples, sprinkle them with lemon juice to prevent oxidation.
Dried fruit
Raisins, cranberries, prunes, and other dried fruits have a very concentrated flavor and chewy texture that dominates when paired with fresh fruits.
Hard fruits
Fruits like coconuts and nuts don’t have an enjoyable mouthfeel when combined with other fleshy fruits.
Uncommon pairings
Some fruits just don’t taste great together due to conflicting flavors, like mango and tomato or banana and lemon. Get creative but stick to combinations that complement each other.
Fruits that shine in salads
When crafting your own salad, you can’t go wrong sticking to fruits from this list that hold up well and pair deliciously:
| Fruit | Notes |
|---|---|
| Grapes | Red, green, or purple grapes add juicy bursts of sweetness. |
| Melons | Honeydew, cantaloupe, and watermelon mix in well when ripe. |
| Pineapple | Its tangy tropical flavor shines when perfectly ripe. |
| Mango | Cubes add a creamy, peach-like texture. |
| Kiwi | A fuzzy kiwi contributes a tart pop of green. |
| Oranges | Sections add a sweet, juicy citrus kick. |
| Strawberries | Sliced strawberries lend a sweet, red punch of color. |
| Blueberries | Toss in a handful of these antioxidant powerhouses. |
| Bananas | Slightly firm, ripe bananas hold their shape well. |
| Pears | Bartlett or Anjou pears mix in nicely. |
| Papaya | Its mild, sweet flavor plays well with other fruits. |
Choosing complementary flavors
When deciding which fruits to include, consider flavors and textures that complement each other. Sweet fruits pair well with tart ones, while firm varieties provide a nice contrast to soft, juicy ones. Here are some classic combinations that just seem to go perfectly together:
- Pineapple + mango + orange
- Kiwi + strawberry + banana
- Honeydew + blueberry + grapes
- Watermelon + cantaloupe + strawberry
- Pears + raspberries + apple
You really can’t go wrong mixing and matching! Just avoid adding more than 5-6 fruits to any one salad to allow individual flavors to shine.
Topping ideas
Fruit salads pop with flavor and texture when you add complementary toppings. Here are some crunchy, creamy, nutty, and tangy toppings to consider:
- Granola
- Yogurt
- Honey
- Coconut
- Mint
- Lime zest
- Ginger
- Nuts like almonds or walnuts
Or go sweet with sprinkles of mini chocolate chips, brown sugar, cinnamon, maple syrup, or shredded coconut. The possibilities are endless for taking your fruit salad to the next level with toppings.
Making ahead
One tip if you’ll be serving the salad a few hours after assembling: leave the slicing of apples, pears, bananas, and other fruits that brown to the last minute, then gently mix them in. This prevents discoloration. You can also toss the cut fruits with a bit of lemon juice to prevent oxidation.
For fruit salads with berries or grapes, wait to add those tender fruits until just before serving to keep them from getting mushy. Store the rest of the prepped salad ingredients in the fridge until ready to complete the salad.
While fruit salad is best eaten freshly made, you can prepare it 1-2 days in advance. Toss cut fruit in a bit of fruit juice or light syrup and store it in an airtight container in the fridge until ready to serve. Drain off any excess liquid before serving.
Serving suggestions
A refreshing fruit salad is the perfect light treat for:
- Breakfast – Top it with milk, yogurt, or granola
- Lunch – Enjoy as a side or dessert with sandwiches or salads
- Dinner parties – Offer it as an appetizer or palate cleanser
- Potlucks – It travels well and pleases a crowd
- Dessert – Serve with whipped cream or ice cream
- Gift baskets – Who wouldn’t love receiving a platter of beautifully sliced, fresh fruit?
With so many possibilities, a fruit salad is one of the most versatile dishes to have in your repertoire. Adjust the ingredients based on the season and your tastes to create a bright, flavorful salad again and again. Just stick to ripe, complementary fruits and avoid mushy or bruised produce and you’re sure to have a hit on your hands!
Fruit Salad Recipes
Get inspired to create your own tasty fruit salad combination with these classic recipes:
Berry Fruit Salad
Ingredients:
- 2 cups strawberries, halved
- 1 cup blueberries
- 1 cup raspberries
- 2 kiwi, peeled and sliced
- 1 mango, cubed
- 2 bananas, sliced
- 1⁄4 cup orange juice
Instructions:
- Gently mix together all fruit and orange juice in a large bowl.
- Cover and refrigerate for 1 hour before serving to allow flavors to blend.
- Top with desired toppings like granola or yogurt.
Citrus Fruit Salad
Ingredients:
- 2 grapefruits, sectioned
- 3 oranges, sectioned
- 2 clementines, sectioned
- 1 cup pineapple chunks
- 1 kiwi, sliced
- 1 Tbsp honey
- 1 Tbsp lime juice
- 1 tsp lime zest
- 1⁄4 cup fresh mint, chopped
Instructions:
- Gently mix together all fruit in a bowl.
- Whisk together honey, lime juice, and lime zest. Pour over fruit.
- Add chopped mint and stir to coat fruits.
- Chill for 30 mins-1 hour before serving.
Tropical Fruit Salad
Ingredients:
- 2 mangos, cubed
- 1 pineapple, cored and cubed
- 1 cup strawberries, quartered
- 1 kiwi, sliced
- 1 banana, sliced
- 1⁄4 cup shredded coconut
- 2 Tbsp honey
- 1 Tbsp lime juice
Instructions:
- Gently mix all fruits together in a large bowl.
- In a small bowl, stir together coconut, honey and lime juice.
- Pour coconut mixture over the fruit and stir to coat evenly.
- Cover and refrigerate for 1 hour before serving.
Frequently Asked Questions
What fruits should you never mix together in a salad?
Some fruit combinations to avoid include:
- Tomatoes + mango
- Banana + lemon
- Watermelon + grapefruit
- Pineapple + strawberry
- Apple + kiwi
The flavors of these fruits clash instead of complementing each other when mixed.
How long does fruit salad last in the fridge?
Properly stored fruit salad will last 2-3 days in the refrigerator. Toss cut fruit with lemon juice and store in an airtight container to help it last. Berries and grapes may only remain fresh for 1 day before getting mushy.
Should you wash fruit before cutting for salad?
Yes, always wash fruits thoroughly under cool running water before peeling, cutting, or serving. This removes any dirt, chemicals, or microbes that may be on the surface. Pat fruit dry before cutting into them.
What’s the best way to keep cut fruit from browning?
Tossing cut fruit in lemon juice prevents oxidation that causes browning. Alternatively, immerse fruit in a bowl of water with 1 tbsp honey dissolved until ready to serve. Refrigerate cut fruit to slow browning as well.
Can you freeze fruit salad?
It’s best to enjoy fresh fruit salads soon after making them. But if needed, you can freeze a fruit medley for 1-2 months. The fruit will soften more compared to fresh once thawed. Mix cut fruit with a bit of honey or fruit juice before freezing.
Conclusion
Crafting the perfect medley of fresh, ripe fruit takes a bit of skill and know-how. Follow these tips on fruits to avoid, complementary flavors, prep methods, and serving ideas for fruit salad success. Let your preferences and the season guide you in mixing and matching from nature’s candy – fruit! Just go light on the starchy or oily options and steer clear of unripe or overripe produce. With a refreshingly flavorful fruit salad, you have a healthy, crowd-pleasing treat on your hands.