Breakfast Fruit Salad

Serve this pretty and easy breakfast fruit salad at your next special brunch occasion. It’s a refreshing summer breakfast that you can make with your favorite fruits.

Coated in a simple dressing, this bright and breezy breakfast or brunch dish is as tasty as it is eye-catching. 

You will love to use this breakfast fruit bowl as a base to add to. Top it with crunchy granola, creamy yogurt or toasted seeds. This easy fruit salad recipe will be loved by anyone you serve it to and is a party pleaser, for sure. 

For other summery breakfasts, try these Cottage Cheese with Fruit, Overnight Oats with Coconut Milk or my Strawberry Almond Milk Smoothie. 

• Refreshing start to the day: A breakfast fruit salad can be really refreshing, especially during warm summer months. 
• Quick and easy: You can pre-cut some fruits the night before or use pre-washed and packaged fruits to save time. 
• Natural sugars: Unlike breakfast items like cereal or pastries, this breakfast fruit salad gets most of its sweetness from natural, unprocessed sources like fruit.

Ingredients & substitution notes

• Strawberries: Look for firm, ripe fresh strawberries with bright red color and fresh green caps. Avoid mushy or bruised ones. Firm strawberries will last longer so you can enjoy your batch of fruit salad over a day or two. 
• Blueberries: Choose plump and firm fresh berries. Avoid wrinkly blueberries. 
• Blackberries: Choose shiny, plump blackberries that are uniformly colored. 
• Cherries: Select cherries with deep color, whether they are sweet or sour varieties. 
• Nectarines: Pick ripe nectarines that give slightly to gentle pressure. Peaches are the perfect alternative. Other stone fruit like plums and fresh prunes are tasty, too. 
• Apple: Use a crisp and flavorful apple variety such as Granny Smith, Honeycrisp, or Gala. Red or green apples will do nicely. 
• Mint: Use fresh and not dried mint. Fresh mint lifts the whole dish and gives it a grown-up flavor. 
• Orange juice: Use freshly squeezed orange juice for the best taste. Check the label if using store-bought juice to ensure it is 100% pure orange juice without added sugars or other additives. Orange juice keeps the fruit from turning brown.
• Lime juice: Use freshly squeezed lime juice for a zesty, tangy flavor. Lemon juice is a great alternative. 
• Maple syrup: Opt for pure maple syrup without any artificial additives. Grade A or B maple syrup works well for the dressing.

See recipe card for quantities.

Serving suggestions

• As is – just a beautiful bowl of glowy, glossy fruit salad. 
• Over oatmeal or chia seeds. This is a great way to add protein or make this breakfast fruit salad bulkier. 
• Over toast, French toast, waffles, pancakes or crepes
• Alongside other breakfast dishes for brunch: Fruit salad makes a lovely addition to a breakfast spread. It also accommodates a lot of dietary needs as it is vegan and gluten free.
• Over cakes: It goes beautifully with my 3-Ingredient Yogurt Cake.
• Turn it into a dessert: Serve your fruit salad with a scoop of berry sorbet for an instant healthy dessert. Choose ice cream for a more decadent one. 
• Layer it in a glass: Layer in yogurt, fruit salad, nuts and granola in a tall glass and serve it with a long spoon. 

Storage

Once prepared, store the fruit salad in an airtight container or covered bowl in the refrigerator. The cold temperature will help slow down the ripening process and preserve the freshness of the fruits.

Fruit salads are best enjoyed when they are fresh. Try to consume the salad within 2-3 days.

Consider storing the dressing separately. This prevents the fruits from becoming too soggy and maintains their natural texture. 

Related recipes

Looking for other recipes that include fruits? Try these: