Name: 15-Minute Breakfast Fruit Salad Recipe
Prep time: 15 min
Total time: 15 min
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)

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Bright, fresh, and ready in 15 minutes—this breakfast fruit salad is a crowd-pleaser for a reason. It’s become a go-to in my kitchen for packing in vitamins without a drop of added sugar. Bursting with color and flavor, it’s basically begging to steal the spotlight on your next brunch table.

Pair this fruit salad with a classic veggie omelette or chickpea fried eggs, or make it a sweet brunch with my vegan apple muffins.

Breakfast fruit salad in a large white bowl with a glass of orange juice and coffee mug nearby.

I tend to have strong feelings about what fruit should be 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. Everything else holds up well. (Pro tip: serve with this Medjool date caramel as a drizzle or dip!)

Reader rating

★★★★★

“I made this for Mother’s Day, and my family loved it. I still have leftovers and take some to eat with lunch; it is so good.” —Emily

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Fruit salad for a crowd in a white serving bowl.

here’s what you’ll need

You can use whatever you have on hand or whatever your preference is, but I’ve included some options below. Jump to the recipe card for the quantities.

Berries: Stick with blueberries and strawberries here. Blackberries are also pretty sturdy, but raspberries will break up too much.
Mandarin Oranges: Opt for canned mandarin oranges with “0 added sugar” or “packed in water” to avoid excess sugars or syrups.
Grapes: Grab red or green, or even some fun hybrid flavored ones like cotton candy.
Kiwi: A bit finicky to peel sometimes, but the tropical flair is delicious and brightens up the look of the fruit salad.
Banana: The creamy sweetness perfectly complements the tart berries!

Prevent fruit from browning

Bringing in a bit of food scientist wizardry here! Acidity in citrus helps stop browning in its tracks, so we’re using orange juice as a dressing that will also help slow browning of the fruit.

Strawberries, bananas, kiwi, grapes, berries on a white platter ready to be chopped.

Tropical Flair

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. I like to use thick, unsweetened flakes, but whatever kind you have is fine.

Close up of diced berries, kiwi, and oranges. — **Avoid brown 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.

Breakfast fruit salad on a platter with a spoon.

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