Name: Rainbow Fruit Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups diced strawberries; 2 cups mini orange slices (e.g., cuties); 2 cups diced pineapple; 2 cups peeled and diced kiwi; 2 cups blueberries; 2 cups red grapes, halved; 2 tablespoons fresh lemon juice; 2 tablespoons pure maple syrup or honey; Optional toppings: whipped cream, coconut whipped cream, sprinkles, apple juice

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This Rainbow Fruit Salad is a colorful, refreshing, and naturally sweet treat that I love serving for breakfast, snacks, or a light dessert. Packed with a vibrant mix of fruits and tossed in a bright citrus-maple dressing, it’s a wholesome and fun way to get more fruit into the day—especially if there are kids around who treat fruit like candy.

Rainbow Fruit Salad Recipe

Why You’ll Love This Recipe

I like this fruit salad because it’s easy to make, no cooking is required, and it’s endlessly customizable. The rainbow colors not only make it visually stunning but also help me serve a variety of nutrients in one bowl. I often prep a big batch and keep it in the fridge for a quick grab-and-go option. The maple and lemon dressing brings everything together with just the right amount of sweet-tart flavor. Plus, it works just as well for a casual weekday snack as it does for a holiday brunch or potluck.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups diced strawberries
2 cups mini orange slices (I used cuties)
2 cups diced pineapple
2 cups peeled and diced kiwi
2 cups blueberries
2 cups red grapes, sliced in half
2 tablespoons fresh lemon juice
2 tablespoons pure maple syrup or honey
Optional toppings or mix-ins: whipped cream, coconut whipped cream, sprinkles, apple juice

Directions

I whisk the lemon juice and maple syrup together in a large mixing bowl to create a simple citrus dressing.
Then I gently fold in all the fruit, making sure each piece gets coated with that bright, sweet mixture.
If I’m feeling fancy (or serving kids), I might top it with whipped cream, coconut whipped cream, or a few sprinkles for fun.
I like to chill it for a bit before serving, but it’s also delicious straight away.

Servings and timing

This recipe makes about 8 to 10 servings, depending on portion size.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

I switch up the fruits depending on what’s in season or what I have in the fridge. Sometimes I add watermelon in the summer or pomegranate seeds in the winter. For a tropical version, I add mango and banana right before serving. If I want a citrus twist, I’ll use grapefruit or tangerine slices. And when I need it to last longer in the fridge, I skip fruits like banana or apple that brown quickly.

Storage/Reheating

I store the fruit salad in an airtight container in the fridge for up to 3 days. I try to avoid adding highly perishable fruits if I plan to keep it that long. Before serving again, I like to give it a gentle stir to redistribute the juices. This salad is best enjoyed cold, and since it’s a no-cook dish, there’s no need to reheat.

FAQs

How do I keep the fruit salad from getting soggy?

I make sure to use fruits that hold their shape and texture well. I also avoid overripe or very soft fruits. Adding the lemon juice helps preserve the freshness a bit longer, too.

Can I make this fruit salad ahead of time?

Yes, I often make it the night before and keep it in the fridge. If I plan to serve it later, I avoid adding bananas or apples until right before serving to keep it fresh-looking.

Can I use frozen fruit?

I prefer using fresh fruit for the best texture, but in a pinch, I thaw and drain frozen fruit very well before mixing it in. It can make the salad a bit juicier, but still tasty.

Is there a way to make this salad sweeter?

If the fruit isn’t as ripe as I’d like, I add a bit more maple syrup or even a splash of apple juice to naturally sweeten the mix.

What can I serve this fruit salad with?

I love it with yogurt and granola for breakfast, or as a topping for cake, muffins, or ice cream. It’s also great with a dollop of whipped cream for dessert.

Conclusion

This Rainbow Fruit Salad is my go-to when I want something healthy, colorful, and easy to make. It’s a fresh, vibrant dish that works for any time of day and any occasion. I love how flexible it is, letting me use whatever fruit I have on hand. Whether I’m making it for a quick weekday breakfast or a festive gathering, it always brightens up the table—and the day.