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Summer fresh fruit salad tosses a rainbow of berries, melon, bananas, oranges, and grapes in a warm honey-citrus syrup scented with vanilla and cinnamon. The dressing is cooked until syrupy so it glazes the fruit instead of pooling at the bottom of the bowl. Sliced almonds scattered on top make every serving feel complete.
Pro Tips
- Simmer the citrus-honey sauce until it is genuinely syrupy — about 5 minutes. A thin dressing slides off the fruit instead of clinging to it.
- Cool the syrup completely before tossing it with the fruit. Warm dressing would cook the berries and turn the salad mushy.
- Add the bananas just before serving or toss them in the syrup first — the citrus dressing keeps them from browning in the bowl.
- Chill the finished salad thoroughly. It is meant to be served cold, and the flavors meld beautifully as it rests.
Frequently Asked Questions
How long does this fruit salad keep?
About 2 days in the fridge. The citrus syrup helps preserve the fruit, though the bananas soften and the almonds lose some crunch.
Can I use other fruits in this salad?
Yes — the pear, strawberry, melon, banana, orange, and grape mix is a suggestion. Keep to firm, ripe fruit that holds its shape when tossed.
Is this fruit salad paleo?
Yes — the dressing is honey, citrus juice and zest, vanilla, and cinnamon, with sliced almonds on top. No refined sugar anywhere.
How many servings does this recipe make?
Seven generous servings — it is a perfect bring-along for summer gatherings and barbecues.
Recipe Card
Ingredients
Method
- 1.
- Combine orange juice and zest, lemon juice and zest, and honey in a saucepan over medium-high heat and bring to a boil.
- 2.
- Reduce heat to medium-low, then simmer the mixture for 5 minutes, or until syrupy.
- Remove the pan from heat and stir in vanilla and cinnamon.
- Cool and set aside.
- 3.
- Place the fruits in a large bowl and toss with the prepared sauce.
- 4.
- Cover and chill before serving.
