Rainbow Fruit Salad
Salads
Ingredients:
- 300 g (2 cups) strawberries
- 300 g (2 cups) mango
- 300 g (2 cups) pineapple
- 300 g (2 cups) dragon fruit
- 200 g (2 cups) kiwi
- 150 g (1 cup) blueberries
- 150 g (1 cup) grapes
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) lemon or lime juice
- Fresh mint, chopped, for garnish, optional
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Leftover Friendly
Nut-Free
Oil-Free
Raw
Refined Sugar-Free
Soy-Free
Nutrition:
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Choose red or pink-fleshed dragon fruit over white-fleshed if you want a sweeter salad — red flesh has notably more sugar and a berry-like flavor, while white flesh is milder and more floral. Yellow-skinned dragon fruit is technically the sweetest variety of all, if you can find it.
Instructions:
- Prep the fruit: Wash all the fruit. Hull and quarter the 300 g (2 cups) strawberries. Cube the 300 g (2 cups) mango, 300 g (2 cups) pineapple, and 300 g (2 cups) dragon fruit. Peel and slice the 200 g (2 cups) kiwi. Halve the 150 g (1 cup) grapes.
- Arrange: Arrange the fruit in a large bowl or on a platter in rainbow order — red (strawberries), orange (mango), yellow (pineapple), pink (dragon fruit), green (kiwi), blue (blueberries), purple (grapes) — for a striking presentation, or simply toss everything together.
- Make the drizzle: Whisk together the 15 ml (1 tbsp) maple syrup (or honey if not keeping this vegan) and 15 ml (1 tbsp) lemon or lime juice.
- Drizzle and serve: Drizzle over the fruit just before serving to keep everything fresh and bright. Garnish with fresh mint if desired.
Common Mistakes: Dressing the salad too early — the fruit releases juice and softens if it sits dressed for too long; drizzle right before serving. Using underripe or bland fruit — this salad relies entirely on the fruit's natural flavor, so choose ripe, in-season pieces whenever possible.
Notes: Cut all the fruit into similarly sized pieces so each bite gets a mix of textures and colors.
Tips: Chill the fruit beforehand for the most refreshing result, especially in warm weather.
Storage: Best eaten the same day. If storing leftovers, keep undressed fruit separate and add the drizzle just before serving, up to 1 day.
Swaps: Swap in whatever's in season — papaya, pomegranate seeds, or watermelon all work well in the same rainbow format. Skip the drizzle entirely for an unsweetened version; the fruit is naturally sweet on its own.
Dragon fruit — its striking color and mild flavor make it a showstopper; choosing red or pink flesh adds natural sweetness.
A mix of seven fruits — spans the color spectrum for a true rainbow effect while giving a range of textures, from juicy to crisp.
Maple syrup or honey with citrus — a light drizzle that enhances the fruit's natural sweetness without masking it, and the citrus keeps everything tasting bright.
Rainbow Fruit Salad
Ingredients:
- 300 g (2 cups) strawberries
- 300 g (2 cups) mango
- 300 g (2 cups) pineapple
- 300 g (2 cups) dragon fruit
- 200 g (2 cups) kiwi
- 150 g (1 cup) blueberries
- 150 g (1 cup) grapes
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) lemon or lime juice
- Fresh mint, chopped, for garnish, optional
Equipments:
Features:
Why These Ingredients:
Dragon fruit — its striking color and mild flavor make it a showstopper; choosing red or pink flesh adds natural sweetness.
A mix of seven fruits — spans the color spectrum for a true rainbow effect while giving a range of textures, from juicy to crisp.
Maple syrup or honey with citrus — a light drizzle that enhances the fruit's natural sweetness without masking it, and the citrus keeps everything tasting bright.
Prep:
Choose red or pink-fleshed dragon fruit over white-fleshed if you want a sweeter salad — red flesh has notably more sugar and a berry-like flavor, while white flesh is milder and more floral. Yellow-skinned dragon fruit is technically the sweetest variety of all, if you can find it.
Instructions:
- Prep the fruit: Wash all the fruit. Hull and quarter the 300 g (2 cups) strawberries. Cube the 300 g (2 cups) mango, 300 g (2 cups) pineapple, and 300 g (2 cups) dragon fruit. Peel and slice the 200 g (2 cups) kiwi. Halve the 150 g (1 cup) grapes.
- Arrange: Arrange the fruit in a large bowl or on a platter in rainbow order — red (strawberries), orange (mango), yellow (pineapple), pink (dragon fruit), green (kiwi), blue (blueberries), purple (grapes) — for a striking presentation, or simply toss everything together.
- Make the drizzle: Whisk together the 15 ml (1 tbsp) maple syrup (or honey if not keeping this vegan) and 15 ml (1 tbsp) lemon or lime juice.
- Drizzle and serve: Drizzle over the fruit just before serving to keep everything fresh and bright. Garnish with fresh mint if desired.
