This breakfast fruit salad is an easy way to get bright flavors (and loads of vitamins) into your diet! It has no added sugar and is ready in under 15 minutes.
You may not want greens in the morning, but a breakfast salad is something to get on your table soon. A breakfast fruit salad, that is.
I tend to have strong feelings as far as what fruit is included in the perfect fruit salad (no melon allowed, grapes are a must). The result is what I deem to be…the best breakfast fruit salad ever.
Yes, peeling, slicing, and dicing can take some extra time. But I promise you can make this ahead easily, like the night before! Just leave out the banana until right before serving as it is the most delicate fruit. However, the berries hold up well with the grapes and kiwi so I guarantee this isn’t as much work as it looks!
Ingredients for Breakfast Fruit Salad
I’ll list out some of my favorites you see in the photos, but really you can use whatever you have on hand or whatever your preference is. The “dressing” ties it all together nicely.
- Berries: Stick with blueberries and strawberries here. Blackberries are also pretty sturdy, but raspberries will break up too much.
- Mandarin Oranges: go with a can here. Much less work than peeling fresh fruit and these offer a fun tangy flavor. Look for a can that says “0 added sugar” or “packed in water” to avoid excess sugars or syrups.
- Grapes: Red or green, or even some fun hybrid flavored ones like cotton candy. Just halve them for ease of eating.
- Kiwi: A bit finicky to peel sometimes, but the tropical flair is delicious.
- Banana: And of course, the old standby of the banana. I like using these because it adds a different shape to the mix, plus the sweetness compliments the sometimes tart berries perfectly!
Ingredient tip
You’ve heard of dipping apple slices in lemon juice, right? It’s the acidity in citrus that helps stop browning in its tracks. I wanted a brighter citrus flavor here, so I added orange juice. This acts as a dressing of sorts, but will also help slow browning so you can do some slicing and dicing ahead of time.
How to make Fruit Salad for A crowd
OK, yes. This is a lot of chopping and dicing. But truly, you can easily make this fruit salad ahead of time save for the banana.
Step 1: Chop
Peel, drain, cut, slice, dice. I like to aim for a variety of shapes in the bowl to add visual interest. Also make sure everything is “bite-sized” and easy to fork up (check out our library of cutting ingredients here, to include how to cut kiwi!)
Step 2: Stir
Add the orange juice and gently toss to combine. Ready to serve!
Fruit Salad tips
Browned Bananas: No one likes brown fruit as it just looks unappetizing. If you are making this breakfast salad ahead of time, mix up everything except the banana. Simply slice those right on top just before serving.
Tropical Delight: Try adding unsweetened shredded coconut on top when you set the bowl on the table for an extra tropical flavor with just a bit of crunch.
Frozen Fruit: This would also be great frozen! If you have leftovers, pop it into the freezer in single serving portions. It is best eaten just slightly thawed as they will be mushy once totally thawed.
Brunch for a Crowd
The best way to enjoy brunch with friends is to do as much prep ahead of time as possible.
- Vegan Breakfast Sausage can be fixed up ahead of time and simply griddled when it’s time to eat.
- Apple Pie Overnight Oats are adorable when made in individual jars.
- Egg Muffin Cups are enjoyed hot or cold, making them perfect as a make-ahead main dish.
Ingredients
- 1 cup sliced strawberries 150 g
- 1 15-oz can mandarine oranges drained
- 1 banana sliced
- 2 kiwis peeled and cubed
- 1 cup blueberries 150 g
- 1 cup grapes halved, 150 g
- ½ cup orange juice 120 mL
Instructions
- Chop: Cut all fruits.
- Stir: Gently toss together all ingredients and serve immediately.
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