Breakfast Fruit Salad
Here's a healthy breakfast fruit salad to kickstart your day. Made without any added sugars, this simple fruit salad can be enjoyed on its own or as a side dish alongside baked goods, eggs, or oatmeal.
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 blueberries, 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
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- 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
Calories: 131kcalCarbohydrates: 33gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 4mgPotassium: 407mgFiber: 5gSugar: 22gVitamin A: 232IUVitamin C: 93mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!