3 Fruit Salad Recipes

3 Fruit Salad Recipes

Find recipes and serving tips for three delicious, delectable fruit salads.

Summer’s the perfect time to put a twist on a refreshing classic. Take advantage of the varied sweetness and colourful array of seasonal fruits to create simple, mouth-watering fruit salads for your next brunch, grill-out or picnic.

Grape Salad with Rosemary
Serves: 6
Prep time: 10 minutes

2 bunches seedless red and green grapes
30 millilitres (2 tablespoons) chopped rosemary
125 millilitres (1/2 cup) olive oil
Kosher salt

1. Combine grapes and olive oil in bowl and toss together until coated.
2. Move grapes to serving bowl and sprinkle with salt and rosemary.
3. Toss again and serve chilled.

Tip : Avoid adding sugar to fruit salads by grilling fruit. Grilling brings out their natural sweetness.

Grilled Fruit Salad
Serves: 6
Prep time: 10 minutes
Cook time: 5 minutes

2 nectarines pitted and halved
2 peaches pitted and halved
455 grams (1 pound) apricots pitted and halved
250 millilitres (1 cup) pomegranate seeds
15 millilitres (1 tablespoon) honey
30 millilitres (2 tablespoons) lime juice
75 millilitres (1/3 cup) chopped mint

1. On a hot grill, cook the all the fruits except pomegranate seeds flat side down until dark grill marks form, about 3-5 minutes. *
2. Remove fruit from grill, cut into small pieces, and let cool.
3. Place fruit in bowl and sprinkle pomegranate seeds over top.
4. Combine honey and lime juice in small bowl and drizzle over top of the grilled fruit.
5. Sprinkle mint leaves and serve immediately at room temperature.

*Tip: Use non-stick cooking spray on the grill grates to keep fruit from sticking.


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Cucumber, Watermelon and Feta Salad
Serves: 6
Prep time: 10 minutes
Chill time: 20 minutes

1,750 millilitres (7 cups) seeded watermelon cubes
750 millilitres (3 cups) cucumbers, halved and sliced
125 millilitres (1/2 cup) feta cheese
125 millilitres (1/2 cup) balsamic vinegar
75 millilitres (1/3 cup) copped mint
Kosher salt

1. Combine watermelon and cucumber in large bowl.
2. Sprinkle feta cheese over top and toss lightly.
3. Drizzle balsamic vinegar over top and scatter mint, add salt to taste.
4. Chill for 20 minutes before serving.

Salad Toppings
Experiment with some of our topping ideas the next time you cut up fruits for a salad.

  • Yogurt: Combine 250 millilitres (1 cup) Greek yogurt, 75 millilitres (1/3 cup) honey and a touch of cinnamon to add tang to any fruit.
  • Sweet: Use a small jar of marshmallow fluff mixed with an 8oz package of softened cream cheese for a topping that’s good with all fruit.
  • Poppy seed: Embellish a melon-based salad with a bottle of poppy seed salad dressing.
  • Whipped: Combine whipped cream and vanilla extract for a cool twist on citrus-based salad.

Tip : Pour lemon juice over salads made with pears, apples or bananas to prevent fruits from turning brown when exposed to air.

Serving Suggestions

  • Get creative and serve fruit salad in a carved out watermelon or pineapple.
  • Hollow out lemons and freeze for 1-3 hours before filling and serving.
  • Layer fruit in champagne flutes.
  • Place fruit on skewers before serving.

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