Wondering how to keep fruit salad fresh? We have a few options.
Fruit salad is a delicious, healthy treat in the summertime. It’s perfect as a cool afternoon snack, and it’s sweet enough to serve for dessert. But some fruits oxidize and turn brown as soon as they’re cut, turning a delicious-looking treat into a questionable appearance. So how do you keep fruit salad fresh? By preventing the cut fruit from turning brown!
How to Keep Fruit Salad Fresh
Orange Juice or Pineapple Juice
The easiest way to keep fruit salad fresh without any extra effort is to use an acidic juice. Orange juice and pineapple juice are our favorites because they have a nice sweet-tart balance that adds a fresh note to the fruit salad. Meanwhile, the acid in the juice prevents fruits like apples and pears from turning brown in the mix. This method is as easy as tossing cut fruit in a few tablespoons of orange juice.
You can also use orange juice to create a dressing for your fruit salad. Combine 1/3 cup thawed orange juice concentrate with 1/2 cup honey, 1 tablespoon canola oil and 1 tablespoon poppy seeds. Pour the dressing over your favorite fruits, like strawberries, grapes, pineapple, apples, navel oranges and sliced bananas.
Simple Syrup
This fruit-saving hack is a great option if you want to amp up the sweet vibes of your fruit salad. Simply combine 1/2 cup water and 1/2 cup white sugar in a small saucepan. Add two tablespoons of freshly squeezed lemon juice (or lime juice, if you want to create a tropical flair). Feel free to add fresh herbs like mint, if you like. Heat the mixture for a few minutes over medium heat, until the sugar is dissolved. Then, transfer it to the fridge to cool.
While the syrup chills, prepare the fruit for your favorite fruit salad. We recommend tart fruits for this one, like blackberries, raspberries, blueberries, strawberries and pineapple. Pour the syrup over the fruit, toss it together and enjoy!
Acidulated Water
If you don’t want to add extra flavor to your fruit salad, Taste of Home food editor Rashanda Cobbins suggests using acidulated water. A quick dunk in a combination of acid and water keeps the fruit from turning brown without changing its flavor profile.
In a large bowl, combine 1 cup of water with 1 teaspoon lemon or lime juice (or 1/2 teaspoon white vinegar). Dip the cut fruit into the water until it’s completely coated before removing it to a mixing bowl. This method works especially well for fruit salads featuring apples or pears.
Sprite or 7-Up
Taste of Home Deputy Editor James Schend suggests tossing fruits like apples, pears and peaches in Sprite or 7-Up to help stop browning. How does that work? Well, soda is essentially a strong, sparkling simple syrup, so the sugars in the soda coat the cut edges and keep the fruit from oxidizing. You can take this one to the next level and create sparkling fruit salad, which is super refreshing on a hot summer day.
Dressing
Old-fashioned fruit salad recipes often call for a dressing made from heavy whipping cream, mayonnaise or sour cream. These thick dressings keep the fruit from oxidizing by preventing them from being exposed to oxygen. Have some fun with this modern company fruit salad, or go old-school and add marshmallows to the mix (like we do in this cranberry ambrosia salad recipe).
The Best Way to Store Fruit Salad
It’s best to store fruit salad in an airtight container in the refrigerator. These containers create the perfect level of moisture and humidity for cut fruit, helping the pieces stay fresher for longer. We also love using these reusable silicone bags to create individual portions that are easy to grab and go for lunch.
If you’re adding bananas to your fruit salad, we recommend keeping them out of the storage container. Instead, slice them right before serving. No matter which method you use to keep fruit salad fresh, the bananas will get mushy in the fridge overnight.
How Long Does Fruit Salad Last?
Fruit salad tastes best when enjoyed within three days, but it will last up to five days in the refrigerator in an airtight container. If you’re planning to save leftover fruit salad, it’s important to transfer the container to the refrigerator as quickly as possible after cutting and mixing the fruit. Fruit salad that has been left at room temperature for more than two hours should be discarded.
Stunning Fruit Salads You Need to Make
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Photo: Taste of Home
Pina Colada Fruit Salad
Give friends a taste of the tropics on warm summer days with this refreshing fruit blend. For a little extra punch, you might add a splash of coconut rum. It's my favorite way to enjoy fruit, though this cream cheese fruit dip is a close second. —Carol Farnsworth, Greenwood, Indiana
Go to Recipe
Tangy Poppy Seed Fruit SaladSides salads are great, but sometimes like to switch things up and serve a fruit salad with dinner. For a fruit salad that’s delightful, we combine berries and citrus with a honey-lime dressing flecked with poppy seeds. —Carrie Howell, Lehi, Utah
Fresh Fruit BowlThe glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to Easter brunch or Easter dinner. —Marlon Kirst, Troy, Michigan
Minted Fruit SaladFilled with the season’s best, freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful melon compote. —Edie DeSpain, Logan, Utah
Mango Salad with Mint Yogurt DressingAn abundant planter full of mint inspired me to create this summery salad. The flavors pair together so well, and really let the freshness of the mint shine. —Natalie Klein, Albuquerque, New Mexico
Mixed Fruit with Lemon-Basil DressingA slightly savory dressing really complements the sweet fruit in this recipe. I also use the dressing on salad greens. —Dixie Terry, Goreville, Illinois
Grilled Stone Fruit SaladYes, fruit salad recipes can be grilled! Summer is the time we enjoy grilling and adding fresh fruit to our menu, and this smoky-sweet salad is the best of both worlds! I like to marinate the fruits for extra flavor before I grill them. —Nancy Heishman, Las Vegas, Nevada
Fruit Cup with Citrus SauceThis fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event, but easy enough for every day. —Edna Lee, Greeley, Colorado
Winter Fruit SaladThe bright colors in this winter fruit salad will perk up your morning. This is such a wonderful & easy dish to make for get-togethers.—Laura Brodine, Colorado Springs, Colorado
Sparkling Fruit SaladPineapple chunks, mandarin oranges, strawberries and grapes are treated to a dressing of wine and sparkling club soda in this delightful salad. Serve in dessert dishes or set the whole bowl on the table for a fetching presentation. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Refreshing Tropical Fruit SaladWant a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin
Fruit with Poppy Seed DressingCool, colorful and easy to prepare, this refreshing, good-for-you fruit salad is a springtime favorite. —Peggy Mills, Texarkana, Arkansas
South-of-the-Border Citrus SaladOrange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. —Mary Fuller, SeaTac, Washington
Fruit Salad in a Pineapple BoatA sweet, summery treat that looks as good as it tastes! No one, young or old, will be able to resist this healthy fruit salad. You can take this pineapple serving idea and use it with all sorts of fruit salad recipes. —Amy Short, Lesage, West Virginia
Minty Pineapple Fruit SaladFresh mint adds bright flavor to this easy, quick and low-fat pineapple salad. Give it a berry twist by using blueberries and raspberries in place of the grapes, but don't forget the secret dressing ingredient—lemonade! —Janie Colle, Hutchinson, Kansas
Slushy Fruit SaladI love creative fruit salad recipes. I especially enjoy how this one can be made ahead when entertaining a crowd. —Judy McHone, Springfield, Illinois
Avocado Fruit Salad with Tangerine VinaigretteOn long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Two-Berry Fluff SaladThis fluffy salad is a welcome treat on warm Texas afternoons. Because there's a blueberry orchard near our home, we often pick up berries to use in this recipe and others. When blueberries and strawberries aren't in season, you can substitute frozen berries with equally good results. We love this recipe because it's a nice side dish, but also works as an Easter dessert. —Karen Wenzel, Conroe, Texas
Berry Nectarine SaladI've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. —Mindee Myers, Lincoln, Nebraska
Crunchy Apple Side SaladWith fiber-rich fruit, light dressing and crunchy walnuts, this is a great side dish or snack. Try it with low-fat granola. —Kathy Armstrong, Post Falls, Idaho
Glazed Fruit MedleyThe homemade orange dressing on this salad complements the fresh fruit flavors beautifully. It’s perfect for a spring or summer brunch. —Karen Bourne, Magrath, Alberta
Blueberry Cantaloupe SaladThe simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. —R. Jean Rand, Edina, Minnesota
Sparkling OrangesWe were living in Texas when I found the recipe for this simple yet elegant salad. I was thrilled— we had a surplus of fresh oranges! All you do at the last minute is garnish and serve. —Janie Bush, Weskan, Kansas
Favorite Fruit SaladI spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. They always ask for this salad when they're here for dinner. —Doris Dion, Lake Ozark, Missouri
Apple Pecan SaladI remember being excited right before Thanksgiving and Christmas, because that's when my family made this salad. There were five children and only the oldest helped peel the apples. It was fun when one of our boyfriends would come for the holiday for the first time. My dad would give him a huge bowl of grapes, hand him a sharp paring knife and tell him to start peeling. We all kept a straight face until he had the first grape peeled. —Debra Slone, Crossville, Tennessee
Summer Buzz Fruit SaladFor picnics, cookouts and showers, we make a sweet salad of watermelon, cherries, blueberries and microgreens. No matter where I take it, it always delivers on the wow factor. —Kaliska Russell, Talkeetna, Alaska
Yogurt Grape SaladThe cool colors and tangy flavors of vanilla yogurt and cream cheese are brightened with the sweetness and crunch of cheery red grapes in this refreshing and delicious salad. —Geraldine Saucier, Albuquerque, New Mexico
Honey-Lime Berry SaladI picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska
Swift Strawberry SaladA simple blend of syrup, orange juice and caramel topping forms the light dressing for the fresh berries and the crunchy cashews found in this sensational salad. —Taste of Home Test Kitchen
Brunch Fruit SaladThis appealing fruit salad is a lovely addition to breakfast, lunch or even supper. Light and refreshing, it's perfect alongside egg bakes, sausages and other hearty staples you find on breakfast buffets. —Millie Vickery, Lena, Illinois
Mint Watermelon SaladI invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. Even the kids loved it! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania
Honey-Melon Salad with BasilPut the taste of summer in your salad! Loaded with juicy cantaloupe and honeydew, and glazed with a sweet honey dressing, this dish will be gone in minutes. Watermelon is a tasty addition, too. —Khurshid Shaik, Omaha, Nebraska
Company Fruit SaladWe first tried a cream cheese fruit salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. Now I make this refreshing delightful salad for every picnic and get-to-gether. It can be a snack, side dish or dessert. —Connie Osterhout, Napoleon, Ohio
Layered Fresh Fruit SaladPeople always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas
Honey-Yogurt Berry SaladI wanted my family to eat more fruit but not more sugary ingredients. This berry salad lets you play with different low-fat yogurts and fruits. —Betsy King, Duluth, Minnesota
Mojito Marinated FruitAll the flavors of the popular mojito cocktail are featured in this fantastic salad. After you eat the fruit, you’ll want to sip the luscious syrup! —Marcy Griffith, Excelsior, Minnesota
Cranberry Waldorf SaladCranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington
Lime-Honey Fruit SaladNothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. —Victoria Shevlin, Cape Coral, Florida
Fluffy Cranberry DelightThis was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet. —Ruth Bolduc, Conway, New Hampshire
Lindsay is a professional chef, recipe developer, writer and developmental editor. After years of working in restaurant kitchens, she turned to writing to share her skills and experience with home cooks and food enthusiasts. She's passionate about using local, organic ingredients and teaching others how to incorporate seasonal food into their diet. Lindsay still cooks professionally for pop-up events, writes for several publications and is the co-author of two books about Ayurveda.
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Updated: Dec. 26, 2021
