Breakfast Fruit Salad Recipe

Breakfast fruit salad in a bowl with a spoon on the side.

5 from 1 vote

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Prep Time15

Total Time15

Course: Breakfast, Brunch

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Author: Aysegul Sanford

Ingredients

For The Fruit Salad

2 cups pineapple peeled, cored, and cut into 1-inch pieces
1 cup grapes rinsed and halved
1 cup strawberries rinsed, hulled, and quartered
1 cup blueberries rinsed
1 cup blackberries rinsed
1 orange peeled and cut into 1-inch pieces
2 Kiwis peeled and cut into 1-inch pieces
1 banana peeled and sliced - optional

For The Salad Dressing

¼ cup orange juice freshly squeezed
1 teaspoon orange zest
2 teaspoons lime zest
4 tablespoons lime juice from approximately 2 limes
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Handful of fresh mint leaves chopped - Optional

Instructions

Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
Drizzle the fruit salad with the dressing and gently toss to combine.
If using, garnish with fresh mint leaves and serve.

Notes

Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

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