Brunch Fruit Salad

Ever since having children, fruit salad has become a staple in my house. With it, I can include familiar foods for the little mouths at the table who may not be keen on trying the more adventurous items. This brunch fruit salad ensures there will be at least one healthy meal for picky eaters, leaving them with a belly full of nutritious fruit.

This fruit salad recipe isn’t just for kids, though. It’s a delightful combination of colorful ingredients that adults will equally gobble up with glee. In this recipe, juicy pineapple, mandarin oranges and creamy banana contrast with the sweet crunch of apples and grapes. Tossed with a simple dressing made from sugar and a trio of fruit juices, the salad becomes a crowd-pleasing combination of textures, colors and flavors.

The best part about this recipe is its use of easy-to-find produce. Unlike a tropical fruit salad, which requires waiting for mangoes and pineapple to ripen and searching for star fruit, this dish uses a blend of canned and fresh fruits that can be found year-round or that you may already have on hand. Feel free to make small changes, such as using red grapes instead of green or a mix of sliced pears and apples, but this fresh, easy dish doesn’t need much improvement.

Brunch Fruit Salad Ingredients

• Canned pineapple chunks: The juice from the can is drained and used to make a sweet dressing for the fruit salad, so be sure you don’t accidentally pick up pineapple in syrup.
• Bananas: Save your soft, speckled bananas for banana bread, and use firm bananas in this salad. The chunks need to be able to stand up to being mixed with other fruits and a sweet dressing without getting squashed or flattened.
• Green grapes: These grapes are added to the salad whole, so stick with smaller ones closer in size to the pineapple and banana chunks. Use the rest of the bunch in a sweet or savory grape recipe, or freeze them for a cool, refreshing snack.
• Canned mandarin oranges: Mandarin oranges are small, sweet and super juicy. Not to mention, they are convenient since they can live on a shelf in your pantry and don’t require any peeling.
• Apples: Sliced red and green apples add different colors and a balance of sweet and tart flavor to the fruit salad. Try a Granny Smith and Honeycrisp, which are also some of the best apples for apple pie.
• Sugar: A sweet dressing is what turns a bowl of mixed fruit into a fruit salad. This recipe uses granulated sugar rather than honey or maple syrup for a more subtle flavor that keeps the focus on the various fruits and juices.
• Cornstarch: Cornstarch is the best thickener for turning fruit juices into a dressing that clings to the various ingredients. It gives the sauce a glossy shine, making the fruit even prettier.
• Orange juice: Orange juice complements all the fruits in this salad. Try one of these ways to make homemade orange juice for the brightest color and taste.
• Lemon juice: A single tablespoon of lemon juice adds enough acidity to balance the sugar and make the fruit salad taste light, rather than syrupy and heavy. You could add a pinch of lemon zest as well for an even stronger citrus boost.

Directions

Step 1: Combine the fruits

Drain the pineapple, reserving the juice. In a large bowl, combine the pineapple, bananas, grapes, oranges and apples. Set aside.

Step 2: Make the dressing

In a small saucepan, combine the sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice. Stir until smooth.

Bring the mixture to a boil. Reduce the heat and cook, stirring, for two minutes.

Step 3: Toss it all together

Pour the dressing over the fruit and mix gently.

Cover and chill in the refrigerator until ready to serve.

Brunch Fruit Salad Variations

• Spice up the syrup: Add a warming taste and cozy aroma to the dressing by dropping a cinnamon stick, star anise or a pinch of ground cardamom into the sugar before simmering. Strain out any whole spices before tossing with the fruit.
• Give it a grown-up twist: The secret ingredient to my mom’s fruit salad was a few tablespoons of Grand Marnier, which would pair well with the citrus dressing here. If you like experimenting with homemade spirits, try making homemade Grand Marnier and adding some to this recipe.
• Pick one color of fruits: I love a multi-colored, rainbow mix of fruits, but sometimes a monochromatic dish can be even more dramatic. Feature all red fruits, with berries, watermelon and red grapes, or go green and combine kiwi, honeydew, fresh mint and green grapes. It’s a fun way to try new fruits and new flavor combinations.

How to Store Brunch Fruit Salad

Brunch fruit salad should be stored in an airtight food storage container (or in a tightly wrapped serving bowl) in the refrigerator. This will keep fruit salad fresh by preventing the cut fruit from drying out or browning.

Can you make brunch fruit salad ahead of time?

Brunch fruit salad can be made three days ahead of time or even as much as five days, but it won’t be quite as good after that long. The syrupy dressing and acidity from the orange and lemon juices help preserve the fruit’s color, taste and texture over those first few days.

Brunch Fruit Salad Tips

What is the secret to a good brunch fruit salad?

The secret to a good brunch fruit salad is to choose a mix of fruits with complementary tastes, textures and colors, then bring the flavors together with a simple dressing. Not only does a dressing add a burst of additional flavor complexity, but it can also help preserve the fruit’s color and freshness. Fruit salad dressing can be juice-based, as in this recipe, or creamy, like the one used in our top-rated Company Fruit Salad.

Is fresh or canned fruit better for fruit salad?

We think fresh and canned fruit both have a place in a fruit salad recipe. While fresh fruit is a great way to celebrate the bounty of the season, canned fruit can add extra color, texture and variety to a fruit salad in the dead of winter when fresh produce options may be more limited. Canned fruit is also reliably ripe and lasts a long time in the pantry, so you can use it without planning ahead. No matter the route you take, choosing in-season fruits, especially summer produce, and selecting high-quality canned fruit will take your fruit salad to the next level.

What do you serve with brunch fruit salad?

We love serving this brunch fruit salad with hearty farmhouse-inspired breakfast recipes, such as egg bakes or hash, classic quiche Lorraine or fluffy stuffed French toast. A side of fresh fruit adds color and sweetness to these hefty meals. For a lighter menu, you can serve this fruit salad with a scoop of Greek yogurt and a sprinkle of homemade granola.