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Refreshing Fruit Summer Salad Recipe

Name: Refreshing Fruit Summer Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 cups fresh strawberries, sliced; 1 cup fresh blueberries; 1 cup fresh pineapple chunks; 1 can (15 oz) mandarin oranges, drained; 1 banana, sliced; 1 tbsp honey; 1 tbsp fresh lime juice; Handful of fresh mint leaves, chopped

I’ll never forget the first time I made this fruit salad. It was for a family BBQ, and I was so proud of myself for throwing together something “healthy” last minute. Except… I didn’t drain the canned peaches. The whole bowl turned into a sugary soup, and my cousin still teases me about “fruit soup” to this day. But hey, I kept tweaking it, and now it’s my go-to summer dish—light, sweet, and impossible to mess up (unless you forget to drain the fruit, obviously).

Recipe Card

Recipe Title	Refreshing Fruit Summer Salad Recipe
Servings	6
Prep Time	15 mins
Cooking Time	0 mins
Calories	~120 per serving

Ingredients

2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh pineapple chunks
1 can (15 oz) mandarin oranges, drained (LEARN FROM MY MISTAKES)
1 banana, sliced (add last!)
1 tbsp honey
1 tbsp fresh lime juice
Handful of fresh mint leaves, chopped

That banana? Yeah, I used to toss it in with everything else. Big mistake. It turns into mushy brown sadness if you add it too early. Now I mix everything else first, then add the banana right before serving. And the honey—once I used agave instead, and it was way too sweet. Stick with honey unless you like dessert-for-dinner vibes.

Directions

Wash and chop all the fruit (except banana) into bite-sized pieces.
Drain the mandarin oranges like your salad’s life depends on it (because it kinda does).
Toss strawberries, blueberries, pineapple, and oranges gently in a big bowl.
In a tiny bowl, whisk honey and lime juice—don’t skip this, it keeps the fruit from browning.
Drizzle the honey-lime mix over the fruit and toss lightly.
Add the banana slices and mint right before serving, or they’ll get weird.

That “toss gently” step? I used to go at it like I was kneading bread. Ended up with a bowl of pink mush because strawberries are delicate divas. Now I use two big spoons and fold it like I’m handling a baby bird. Also, if you forget the lime juice, the fruit turns sad and brown by hour two. Ask me how I know.

This salad is my summer lifesaver—it’s foolproof once you learn the tricks. I’ve brought it to potlucks, picnics, even a weird office party where someone else brought a nearly identical one (awkward). The mint makes it taste fancy, but it’s basically just chopping fruit and not drowning it in syrup.

Last week, my kid tried to “help” by adding coconut flakes. Not terrible, but it stuck to everyone’s teeth like edible glitter. Stick to the basics unless you’re feeling adventurous.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
120	30g	0g	1g

Honestly, I was shocked how low-cal this is for how sweet it tastes. My fitness-obsessed brother thought I’d added sugar, but nope—just fruit doing its thing. For a lighter version, skip the honey (but add extra lime so it’s not bland). Vegan? Swap honey for maple syrup. Easy.

Ingredient Swaps

Ingredient	Substitution
Mandarin oranges	Fresh clementines (but peel them yourself—it’s stickier)
Pineapple	Mango (game-changer, but messier)
Mint	Basil (sounds weird, tastes amazing)

I once used canned pineapple instead of fresh to save time. Bad call—it made everything else taste like metal. Fresh is worth the extra effort. But frozen blueberries? Totally fine if you thaw them first. And basil instead of mint is my secret trick when I’m out of mint—it’s weirdly delicious.

Tips

Chill the bowl first—cold fruit stays crisp longer.
Add the banana LAST unless you want banana pudding salad.
No lime? Lemon works, but it’s sharper—use less.

That “chill the bowl” tip? Learned it after bringing a wilted salad to a beach day. Now I pop the empty bowl in the freezer for 10 minutes while I chop. Game-changer. Also, measuring the honey over the sink saves sticky cleanup. You’re welcome.

FAQ

Can I make this ahead?
Yes, but leave out the banana and mint. I prepped it 4 hours early once—the bananas turned into sludge and the mint looked like soggy spinach. Mix those in right before serving.

What if my fruit isn’t sweet enough?
Been there. Add a pinch of salt—sounds crazy, but it boosts the sweetness. Or a tiny sprinkle of cinnamon. Not both, unless you’re into experimental cooking.

Will kids eat this?
Mine do, but only if I call it “rainbow candy salad” and let them add sprinkles. Picky eaters? Try serving it with yogurt dip—somehow dunking fruit makes it more fun.

That’s everything I know about making Refreshing Fruit Summer Salad! Hope you give it a try. And if you forget to drain the oranges… well, welcome to my personal hall of shame. We’ve all been there.