Fruit Salad with Lemon-Basil Dressing

Some fruit salads feel almost like an afterthought, a bowl of whatever’s been sitting in the crisper tossed together haphazardly. But this fruit salad with lemon-basil dressing earns its place at the center of the table. The specific combination of fruits is intentional. Pineapple chunks bring a firm tropical chew. Kiwi adds a jade green color and a pleasant tartness. Blueberries and raspberries contribute deep color and jammy intensity. Together these fruits create a bowl that’s jewel-toned, varied in texture and just sweet enough.

Use a blender to make the plucky vinaigrette—a combination of lemon juice, ground mustard, onion powder and a slow thread of olive oil—that coats every piece of fruit. Fresh basil gets stirred in right at the end so it stays vivid and grassy. (Recipe creator Dixie Terry of Goreville, Illinois, makes extra dressing and uses it on a green salad too.) Make this fruit salad recipe when berries and melon are at their peak and you’ll wonder why you ever served fruit any other way.

Ingredients for Fruit Salad with Lemon-Basil Dressing

• Lemon juice: The backbone of the dressing, fresh-squeezed lemon juice brings bright acidity that makes the fruit’s natural sweetness pop. You could use bottled juice in a pinch, but it tends to taste flat by comparison.
• Sugar: Just a pinch balances the tartness of the lemon without making the dressing taste sweet. Granulated white sugar dissolves quickly into the dressing, so there’s no gritty texture in the finished vinaigrette.
• Salt: A small amount of salt sharpens every other flavor in the dressing, keeping it from tasting one-dimensional.
• Ground mustard: This workhorse spice acts as an emulsifier, helping the oil and lemon juice bind into a cohesive dressing. Ground mustard also adds a subtle, savory depth you won’t quite be able to name but will definitely miss if it’s gone.
• Onion powder: Onion powder dissolves seamlessly into the dressing and contributes a gentle savoriness that rounds out the citrusy notes. Fresh onion would be too sharp here; the powder keeps things mellow.
• Pepper: A dash of black pepper adds just enough gentle heat to keep the dressing lively. It plays especially well against the sweetness of the watermelon and strawberries.
• Olive oil: Added in a slow, steady stream while blending, olive oil transforms the lemon juice and spices into a silky, cohesive vinaigrette. A mild or light variety works best so it doesn’t overpower the fresh fruit. Since it remains unheated, use the best olive oil you have.
• Fresh basil: Stirred in after blending rather than processed with the other ingredients, fresh basil keeps its bright herbal flavor intact. Look for leaves that are deep green and fragrant—any wilting or brown spots mean the bunch is past its prime. Substituting dried basil for fresh basil in mixed fruit with lemon-basil dressing is possible in a pinch, but the flavor will be noticeably different. If using dried basil, use about a third the amount since dried herbs are significantly more concentrated.
• Fresh fruit: Chopped pineapple, sliced strawberries and kiwifruit, watermelon balls, blueberries and raspberries create a colorful, fresh combination for this fruit salad. For the best flavor, choose a pineapple that smells fragrant at the base and gives slightly when pressed. Look for strawberries that are fully red to the hull; white or pale shoulders are a sign they were picked too early. To check kiwi’s ripeness, press gently near the stem end; it should yield just slightly, the way a ripe peach does.

Directions

Step 1: Make the dressing

Place the lemon juice, sugar, salt, mustard, onion powder and pepper in a blender; cover and pulse until blended. While processing, gradually add the oil in a steady stream. Stir in the basil.

Step 2: Assemble the salad

In a large bowl, combine the fruit. Drizzle with the dressing and toss to coat. Refrigerate until serving.

Fruit Salad with Lemon-Basil Dressing Variations

• Go tropical: Instead of berries, use mango chunks, papaya and star fruit, and add a splash of coconut milk to the dressing for a vacation-ready twist.
• Make it a meal: Arrange the fruit over a bed of arugula, then add crumbled feta and spiced pecans for a stunning summer salad that works as a light lunch.
• Spike the dressing: Stir a tablespoon of honey and a splash of white wine or champagne vinegar into the vinaigrette for a more complex, party-ready flavor.
• Swap the herb: Use fresh mint or tarragon in place of the basil for a completely different aromatic profile. Mint is especially refreshing alongside the watermelon.
• Add some heat: Whisk a pinch of crushed red pepper flakes or a thin slices of fresh jalapeño into the dressing before blending for a sweet-heat combination that’s surprisingly addictive.
• Try a citrus swap: Replace the lemon juice with fresh lime or blood orange juice for a different citrus note that changes the character of the dressing.

How to Store Fruit Salad with Lemon-Basil Dressing

Store any leftover fruit salad in an airtight container in the refrigerator. For the best texture, consider storing the dressing separately and tossing it with the fruit just before serving, since the acidity will continue to break down the fruit over time. If you’ve already dressed the salad, give it a gentle stir before serving again to redistribute the dressing.

How long will this fruit salad last?

Fruit salad with lemon-basil dressing will keep in an airtight container in the refrigerator for three to four days, though the texture is best within the first day or two. If you’d like to extend the life of the salad, store the dressing separately and dress only the portion you plan to serve. The lemon juice in the vinaigrette will gradually soften the fruit and draw out its juices the longer they’re in contact.

Fruit Salad with Lemon-Basil Dressing Tips

How do you mince basil?

To mince fresh basil, start by stacking the leaves on top of one another, then roll them tightly into a cigar shape. Slice across the roll to create thin ribbons—a technique known as chiffonade—then rotate your knife and chop through the ribbons until you reach your desired fineness. Avoid over-chopping—too much knife work can bruise the leaves and turn them dark.

What can you serve with fruit salad?

Mixed fruit salad is one of the most versatile dishes at the table, equally at home alongside a savory brunch spread or a backyard cookout. Pair it with eggs, quiche or avocado toast for a morning meal, or set it out next to grilled chicken, fish tacos or burgers for a refreshing warm-weather side. The lemon-basil dressing also makes this fruit salad a natural fit alongside other Mediterranean-inspired dishes.

Can you use a different oil in the lemon-basil dressing?

The oil in the lemon-basil dressing can absolutely be swapped based on what you have on hand. Use a light avocado oil or a neutral grapeseed oil instead of olive oil if you prefer a dressing with less of an olive flavor. Either will emulsify just as smoothly in the blender.