Fresh Fruit Summer Salad With A Mint Vinaigrette

This summer fruit salad is bright and colorful with loads of fresh juicy fruit and a citrus ginger mint dressing. It's a healthy, refreshing choice for dessert after a summer braai which is a South African style BBQ.

Easy Fruit Salad Recipe

When summer fruit comes along, we try and make the most it and there's a whole lot of love for this fruit salad!

Our blood red oranges had a very short season and sadly by the time I got to the next recipe they were already out of season.

You might expect that with all the recipes on my blog, there would be a fruit salad recipe, but surprisingly, there isn’t. I can’t really explain why, but here we are—with a delicious, refreshing, seasonal fruit salad to enjoy!

Why This Recipe Works

• Packed with nutrients and low in calories. Fruit also acts a source of hydration because they have a lot of water hence the refreshing taste when we eat them. Especially fruit like watermelon, strawberries, cantaloupe (another melon), oranges, grapefruit and pineapple to name but a few.

• In addition, the mint vinaigrette adds a balance of freshness that complements the naturally sweet fruit.

• Finally, it works for any occasion, from a casual family meal to a festive gathering.

Side Note: Fruit does not replace water, it helps hydration but you should still drink water with your fruit.

This citrus vinaigrette has a wonderful bite to it and we've kept it light.

You can however, add any of your favorite toppings to a fruit salad instead of a dressing.

• custard
• whipping cream
• canned cream
• cool whip
• mini marshmallows
• caramel sauce
• honey or maple syrup
• ice cream

The mint leaves soak up the ginger-orange dressing and the sweetness of the fruit. Be sure to remove any stems on the leaves for a smooth texture.

Note: If you'd like a more filling fruit salad, consider using bananas, pineapples, apples, and grapes. These fruits create a heartier, more substantial salad.

Ingredients For the Best Summer Fruit Salad

This fruit mix is a selection of vibrant colors, juicy fruit and different textures. The idea is to use fruit that's in-season and then make it yours.

Oranges: Quartered fresh oranges add a different dimension to the salad. Personally, I find that quarters give you a chance to put your cutlery down, and enjoy the moment with your hands which makes the experience more flavorful. You can also segment them if you prefer for a more elegant presentation.

Strawberries: Remove the stems and slice the strawberries to similar sizes of the other fruit. This helps eating the fruit salad a more pleasant experience.

Blueberries: These are easy to prep, rinse and add!

Grapes: I used green grapes however you can use red grapes or a combination of both. Leaving some grapes whole while others are halved is a personal choice, feel free to half all, especially if serving to children.

Personally I find that a combination of shapes keeps things interesting and questionable. If there's any curiosity, it's all about textured layers.

Yellow flesh nectarines: Beautiful in most salads that use fruit.

Mint: Fresh mint which goes in both the salad and the vinaigrette.

Pine nuts: Toasted pine nuts for that perfect finish! You can also use granola, pecans, walnuts or flaked almonds, it's entirely your choice.

Kiwi fruit: Peel the kiwi, remove the stems and then cut into similar sizes of the orange cubes.

Lemon: Roughly 1 lemon, freshly juiced is sufficient for a little zing to the dressing and it helps preserve the fruit, keeping it from browning.

Ginger: You need a thumb-size piece of freshly grated ginger.

Salt & pepper: Please note, although salt can balance out the delicate flavors of the fruit, it needs to be used sparingly, if at all! The black pepper, can help bring out the taste in mint, but, if you add too much salt and pepper, it will ruin the taste of the fruit salad. Personally, I do not add it to the serving bowl, rather, let everyone help themselves but do advise them that the taste may be altered.

Tip: The smaller mint leaves near the sprig stem have a milder flavor with a sweet, fresh taste. Save the larger outer leaves for chopping into the vinaigrette.

Fruit Salad Dressing (Vinaigrette)

To be fair, fruit doesn't need a lot of dressing. It’s already naturally sweet and juicy but adding the orange dressing brings out the best in the fruit.

I used 1 orange for the salad and 3 (plus zest of all) for the vinaigrette plus lemon, ginger, sugar and mint.

You may think that this dressing doesn't need the sweet ingredient which is sugar (honey or maple) but it does. Taste as you go but I found that a touch of lemon and sugar brings all the flavors together. It tastes more balanced.

I love this even as a refreshing drink during warm weather. Simply fill a glass with ice, juice a few oranges (add the zest), grate a little ginger, add lemon and something sweet (or not). It's extremely versatile!

Sip on a warm day, it's good for the body too! Want to use it in a fruit salad? Toss in fresh mint. Enjoy!

I like pouring mine through a strainer but you don’t have too.

Tip: How to Toast Pine Nuts

• Heat a Pan: Place a dry skillet or frying pan over medium heat. Avoid adding any oil or butter. Once the pan is hot, add the pine nuts in a single layer.

• Toast and Stir: Cook the pine nuts, stirring frequently to prevent burning. They toast quickly, usually in 3-5 minutes so watch them closely. As soon as they start turning golden brown and become fragrant, remove them from the heat.

• Cool: Transfer the toasted pine nuts to a plate to stop the cooking process and let them cool.

How to Make A Fresh Fruit Salad

Find the full printable recipe card below. You can also PIN this recipe from the recipe card and save it for those really hot days!

Step 1 - Rinse all the fruit then half some of the grapes if you like. Add all the cleaned and sliced fruit to a large bowl and add the fresh mint leaves. 

Step 2 - Make the vinaigrette in a small bowl, jug or a jar with a lid. Orange zest (zest before slicing) orange juice, grated ginger, lemon juice and sugar. Whisk everything together or shake in a jar with a tigh fitting lid.

Step 3 - Pour the dressing over the fruit and gently toss to mix.

Tips For This Easy Fruit Salad

• To get more juice out of your oranges, hold it in your hand and roll it back and forth to soften and release more juice. This can be done for the lemon too. 
• Don't forget to zest first then cut. 
• Should there be any fruit over, toss it into the blender and make a fruit smoothie. 
• The only make-ahead suggestion from me would the vinaigrette but without the mint, that can be added before serving. 

Frequently Asked Questions for Fruit Salad

Storage

Refrigerate: Store leftover fruit salad in an airtight container in the refrigerator for 3 or 4 days. Without the dressing it stays fresh, with the dressing not so much and thereafter, it may lose color, taste and texture.

Freeze: You can freeze leftover fruit yes, but first lay it out to sort of "air dry" on a rack in the freezer, then once it's frozen, pack it into freezer bags. Frozen fruit can last up to 3 months. However, because this fruit salad is seasonal and best enjoyed fresh, simply toss any leftovers into the blender and make a delicious and wholesome healthy smoothie.

Make ahead: Rinse the fruit, pat or air dry and then store it individual airtight containers. This is great if you need to pack and go for lunches or any gathering.

The vinaigrette on the other hand, can be made ahead. Just remember to add the mint just before serving.

Serve This Simple Fruit Salad With: 

Oh the ideas are many! The great thing is that you can make your fruit salad fit into your menu or your eating style. For example, you can go big or - no, not go home:) you can use small bowls, platters, boards or glasses for individual servings.

If you are serving a large crowd and want something elegant, you can use a trifle bowl to serve your fruit salad.

• You can serve your fruit salad in a serving bowl or a large mixing bowl with a few smaller bowls and cutlery. Leaving the vinaigrette on the side for everyone to help themselves is a sure way to guarantee that your fruit salad is not soggy when served. 

• Serving a variety of fruit on a platter in a charcuterie style is definitely a wow factor for hot summer days. Take a look at my fruit platter for a better idea.

• It really doesn't have to be a large platter, you can do this for a smaller serving too. Just use the type of fruit that you like and limit the amount of fruit on the plate. 

More Serving Options

Serve it together with these dishes;

• An Italian Italian Antipasto Charcuterie Board is a great start!

• Breakfast Charcuterie Board since it already has bacon, pancakes, blackberries, kiwi, yogurt and brie cheese.

• As an appetizer.

• Serve this refreshing fruit salad at your next summer braai (a South African-style barbecue). Add some side dishes like BBQ sauce, and potato salad and enjoy!

Delicious Summer Recipes!

Because you love summer recipes, take a look at these. I'm sure you will find something you love!

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