If you’re craving a vibrant, refreshing dessert or a healthy snack, I absolutely love sharing this Fresh Fruit Salad with Lemon Glaze Recipe with friends. It’s bursting with natural sweetness from a colorful mix of fruits, all kissed by a zesty lemon glaze that pulls everything together perfectly. Whether you’re hosting a summer bbq or just looking for a no-fuss treat, this fruit salad will quickly become your go-to favorite—trust me, it’s fan-freaking-tastic!
Why You’ll Love This Recipe
- Vibrant Freshness: The mix of berries, tropical fruits, and citrus brings a burst of color and flavor that brightens up any meal.
- Easy Lemon Glaze: This simple glaze enhances the sweetness of the fruit without overpowering it—plus, it’s super quick to whip up!
- Perfect for Any Occasion: Whether for a picnic, potluck, or weeknight treat, this salad adapts beautifully.
- Make Ahead Friendly: Learn how to prep smartly for maximum freshness and minimum fuss.
Ingredients You’ll Need
Choosing fresh, ripe fruit is key here. The combination of tropical, berries, and citrus works together for balanced sweetness and a refreshing tart kick from the lemon glaze. Here’s what I use every time to nail the perfect Fresh Fruit Salad with Lemon Glaze Recipe.
- Apricot Preserves: Adds a natural, subtle sweetness and a lovely shine to the glaze.
- Granulated Sugar: Balances the tartness of lemon, bringing harmony to the glaze flavor.
- Lemon Zest: Use a microplane grater for the freshest, most aromatic zest—I’m obsessed with this tool.
- Lemon Juice: Provides that bright acidic punch that ties the glaze and fruit together.
- Pineapple: Chop smaller than usual to make it easier to eat and blend well with the other fruits.
- Purple and Green Grapes: Halved for easy bites and a pop of juicy sweetness.
- Strawberries: Hulled and quartered, these bring juicy bursts and vibrant color.
- Kiwi: Peeled and quartered, with care taken not to chop too small to avoid mushiness.
- Mangoes: Ripe and chopped carefully to keep them perfect and juicy.
- Blueberries and Raspberries: Gently folded in for delicate texture and those sweet-tart bursts.
- Mandarin Oranges: Drained canned mandarins for easy, sweet citrus.
- Fresh Mint: Optional garnish that adds a refreshing herbal note.
Variations
I love how flexible this Fresh Fruit Salad with Lemon Glaze Recipe is! Depending on what’s in season or your dietary preferences, you can easily switch things up and make it your own.
- Use Tropical Fruits Only: When I first tried this, I swapped berries for papaya and starfruit—delicious for a Hawaiian-themed party!
- Make It Vegan: Just use agave syrup or maple syrup instead of apricot preserves if you want to avoid any gelatin-based jams.
- Less Sweet Option: Reduce the sugar in the glaze, especially if your fruits are exceptionally ripe and sweet.
- Add Crunch: Toasted coconut flakes or chopped nuts add great texture contrast if you like a little crunch in your salad.
How to Make Fresh Fruit Salad with Lemon Glaze Recipe
Step 1: Whip Up the Zesty Lemon Glaze
Start by combining your apricot preserves, granulated sugar, fresh lemon zest, and lemon juice in a large serving bowl. I adore using a microplane grater here—it makes zesting so effortless and gives you that fresh lemony aroma that really wakes up the glaze. Stir everything until well blended. This glaze is the game-changer, giving the salad a subtle, sweet-tart coating.
Step 2: Chop the Fruit with Care
Follow the list as your chopping guide. I learned that cutting the pineapple smaller than usual helps keep every bite balanced and prevents any overpowering chunks. Halve the grapes, quarter the strawberries, and peel those kiwis gently—don’t go too small or the kiwi will turn mushy overnight. For mangoes, take your time slicing around the pit, scoring the flesh, and scooping it clean; it’s worth the extra care.
Step 3: Fold Fruits and Finish with Citrus
Add the blueberries and raspberries last, folding them in very gently so they don’t get crushed. Then drain those canned mandarin oranges thoroughly before swirling them in. This step ensures your salad stays juicy but doesn’t get soggy. The glaze and fruit dance perfectly when gently combined.
Step 4: Serve Immediately or Chill Smartly
This salad is best served right away to enjoy fresh textures and flavors. But if you need to prepare in advance, I discovered a helpful trick: chop and combine the fruit first, then keep the lemon glaze separately covered and chilled until just before serving. This keeps the fruit crisp rather than soggy.
Pro Tips for Making Fresh Fruit Salad with Lemon Glaze Recipe
- Micropane Magic: Using a microplane for lemon zest gives you fragrant pieces without any bitter white pith.
- Gentle Folding: Handle berries delicately at the end to keep them intact—your salad will look fresher and taste better.
- Bigger Pineapple Chunks Tip: I found chopping them smaller than usual really balances the textures with softer fruits.
- Late Citrus Addition: Draining and adding mandarin oranges last helps avoid watery salad while still keeping brightness in every bite.
How to Serve Fresh Fruit Salad with Lemon Glaze Recipe
Garnishes
I usually finish this salad with a sprinkle of fresh mint leaves—it adds a refreshing herbal aroma and pops beautifully against the fruit colors. Sometimes I toss on a few edible flowers if I’m feeling fancy, which always delights guests.
Side Dishes
This salad pairs wonderfully with brunch favorites like yogurt parfaits or even alongside light grilled chicken or fish dinners. It’s a fantastic palate cleanser and adds a fresh element to heavier meals.
Creative Ways to Present
For special occasions, I love serving this Fresh Fruit Salad with Lemon Glaze Recipe layered in clear glass trifles or in hollowed-out pineapple bowls. It makes a vibrant centerpiece you’ll be proud of, and everyone loves the tropical vibe!
Make Ahead and Storage
Storing Leftovers
After your gathering, cover leftovers tightly with plastic wrap or store in an airtight container. I find keeping them chilled in the fridge and eating within a day keeps the fruit freshest. The salad will soften over time, so it’s best enjoyed fresh.
Freezing
Freezing fresh fruit salad isn’t something I usually recommend because the texture of many fruits changes drastically when thawed. Berries and citrus especially get mushy. If you do want to freeze parts like pineapple or mango for smoothies, that’s the way to go.
Reheating
This recipe is best served cold, so reheating doesn’t really apply here. Just take leftovers out of the fridge and give them a gentle stir before serving again. If you want to revive some freshness, a quick squeeze of lemon juice can brighten things up.
FAQs
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Can I use other fruits in this Fresh Fruit Salad with Lemon Glaze Recipe?
Absolutely! This recipe is super flexible. Feel free to substitute seasonal fruits like peaches, nectarines, or cherries depending on what’s fresh and available. Just keep in mind that very watery fruits may make the salad soggy if left too long.
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How long can I prepare this fruit salad in advance?
Ideally, prepare the fruit salad just before serving to keep textures crisp and fresh. If you need to prep earlier, chop the fruit and store separately from the lemon glaze. Combine them right before serving, which helps prevent sogginess and maintains bright flavors.
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Why use apricot preserves in the glaze?
Apricot preserves add natural sweetness and a lovely glaze sheen without overpowering the fruit’s natural flavors. Plus, they help the lemon juice and zest blend evenly across the salad, giving every bite a hint of tangy sweetness.
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Can I omit the sugar in the glaze?
Yes! If your fruits are perfectly ripe and sweet, you can cut down or omit the sugar in the glaze. Just keep an eye on the balance to avoid it tasting too tart from the lemon juice.
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What’s the best way to peel and chop mangoes for this salad?
I like to stand the mango upright and carefully slice down both sides near the large pit, then score the flesh in a crisscross without piercing the skin. Turning the mango inside out lets you easily slice off the cubes. This method maximizes juicy fruit and minimizes waste.
Final Thoughts
This Fresh Fruit Salad with Lemon Glaze Recipe holds a special place in my kitchen because it’s both simple and sophisticated in flavor — not to mention endlessly adaptable. Sharing it with friends always earns me compliments, and I hope you’ll find it as delightful and easy as I do. Next time you want a fresh burst of sunshine on your plate, give this recipe a try—you might just fall in love with fruit all over again!
Print
Fresh Fruit Salad with Lemon Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This vibrant and refreshing fruit salad combines a variety of fresh, colorful fruits tossed in a sweet and tangy apricot glaze with lemon zest and juice. Perfect for gatherings or a light, healthy dessert, this recipe highlights the natural flavors of pineapple, grapes, strawberries, kiwi, mango, blueberries, raspberries, and mandarin oranges, all garnished with fresh mint.
Ingredients
Glaze
- 1/3 cup apricot preserves
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Fruit
- 1 pineapple, chopped smaller than usual
- 2 cups purple grapes, halved
- 2 cups green grapes, halved
- 1 pound strawberries, hulled and quartered
- 5 kiwi, peeled and quartered
- 2 large mangos (or 4 small mangos), chopped
- 10 ounces blueberries
- 6 ounces raspberries, optional
- 2 (11-ounce) cans mandarin oranges, drained
Garnish
- Fresh mint, optional
Instructions
- Prepare the glaze: In a large serving bowl, combine 1/3 cup apricot preserves, 1/4 cup granulated sugar, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Stir well to create a smooth glaze that will lightly coat the fruit, enhancing its sweetness and flavor.
- Chop the pineapple: Cut the pineapple into smaller pieces than usual to ensure every bite is manageable and blends well with the other fruits. Add the chopped pineapple directly into the bowl with the glaze.
- Prepare the grapes: Using a serrated knife, halve about 2 cups of purple grapes and 2 cups of green grapes. Carefully add these to the bowl to maintain their shape and texture.
- Prepare the strawberries: Hull 1 pound of strawberries by removing the green tops. Quarter the strawberries and add them to the bowl for juicy bursts of flavor.
- Peel and chop the kiwi: Trim the ends off the kiwi, then peel using a peeler or paring knife. Quarter each kiwi, and optionally chop further once more for smaller pieces, but avoid over-chopping to prevent disintegration. Add the kiwi to the fruit bowl.
- Chop the mangos: Stand each mango upright and slice down along the sides close to the pit to remove the fruit halves. Score the mango flesh with a knife without cutting through the peel, then flip the mango skin inside out and slice off chunks of fruit, discarding the skin. Add the mango pieces to the bowl.
- Add berries: Gently add 10 ounces of blueberries and 6 ounces of raspberries (optional) to the bowl, taking care not to crush the delicate berries.
- Add mandarin oranges: Open 2 cans of mandarin oranges, drain well, and gently fold them into the salad to add a juicy citrus twist.
- Mix and serve: Very gently stir all the ingredients together to combine the glaze evenly with the fruit without mashing the delicate pieces. Garnish with fresh mint if desired and serve immediately for the best flavor and texture.
Notes
- Make ahead tip: To prevent fruit salad from becoming soggy, prepare the chopped fruit and store it uncovered or lightly covered in the fridge. Prepare the glaze separately, cover, and keep chilled. Combine the glaze with the fruit right before serving for optimal freshness.
- Serve the fruit salad immediately as it tends to lose flavor and texture the longer it sits.
- Store leftovers covered in the refrigerator and consume them as soon as possible to enjoy maximum freshness.
- Using a microplane grater for the lemon zest adds a fragrant and fine lemon flavor that enhances the glaze.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 20g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
