Fresh Fruit Salad with Lemon Glaze Recipe

I can’t wait to share with you this truly delightful Fresh Fruit Salad with Lemon Glaze Recipe that has become a staple in my kitchen. It’s vibrant, refreshing, and brings out the natural sweetness of every fruit with a tangy lemon glaze that’s just irresistible. Whether you’re hosting a summer brunch or simply craving a healthy treat, this salad will knock your socks off! Stick with me, and I’ll walk you through every step so your fruit salad comes out perfectly every time.

this …

Ingredients You’ll Need

Choosing ripe, fresh fruit is the secret to making your Fresh Fruit Salad with Lemon Glaze Recipe sing. I always pick fruits that are vibrant and at their peak sweetness, plus the lemon glaze brings everything together perfectly.

• Apricot preserves: Adds a subtle, fruity sweetness and a lovely glaze texture.
• Granulated sugar: Balances the tartness of the lemon and enhances fruit flavors.
• Lemon zest: Gives an aromatic, fresh citrus kick—using a microplane grater makes this easy and mess-free.
• Lemon juice: The acid sharpens the glaze and helps keep fruit vibrant.
• Pineapple: Chop smaller than usual so it distributes nicely without overpowering.
• Purple and green grapes: Halved for easy eating, their juiciness is a crowd-pleaser.
• Strawberries: Hull and quarter for the perfect balance of sweet and tart bites.
• Kiwi: Peeled and quartered; their bright color adds visual appeal and tang.
• Mangos: Chop carefully near the pit for maximum juicy soft fruit without mushiness.
• Blueberries and raspberries (optional): Gentle mix-ins that add bursts of color and flavor.
• Mandarin oranges: Include canned and drained for a juicy pop of sweetness.
• Fresh mint (optional): A lovely garnish that adds fresh aroma and pretty green contrast.

Variations

I love making this Fresh Fruit Salad with Lemon Glaze Recipe my own depending on the season or what’s available in my fruit basket. You should feel free to play around too — it’s all about your taste and what you enjoy!

• Berry-Only Version: When berries are in season, I go heavy on strawberries, blueberries, and raspberries for an ultra-juicy, antioxidant-rich salad that my kids adore.
• Tropical Twist: Sometimes I add diced papaya or mango only and leave out grapes for a beachy vibe — it instantly transports you to a sunny island!
• Lower Sugar Option: I’ve tried swapping out granulated sugar for honey or skipping it entirely if my fruit is super ripe, and it still works beautifully.
• Nutty Boost: Toasted almonds or walnuts sprinkled on top add crunch and make it a little more filling when serving as a light snack.

How to Make Fresh Fruit Salad with Lemon Glaze Recipe

Step 1: Whip Up That Luscious Lemon Glaze

Start by combining 1/3 cup apricot preserves, 1/4 cup granulated sugar, 1 teaspoon lemon zest, and 2 tablespoons fresh lemon juice in a large beautiful serving bowl. If you can, use a microplane to zest the lemon—it’s one of those small culinary tools that makes a big difference. Stir everything together until smooth and the sugar mostly dissolves. This glaze is going to coat your fruit in a shiny, tangy layer of yum.

Step 2: Get Your Fruit Chopped and Ready

Chop your pineapple into smaller-than-usual chunks—this helps its sweetness spread without dominating the salad. Next, halve about 2 cups each of purple and green grapes; the halving ensures bites friendly for everyone. Quintessential strawberries come next: hull them and quarter for juicy pops. For kiwi, peel carefully and cut into quarters—don’t chop too small or the kiwi can turn mushy and lose its beautiful texture.

Step 3: Master the Mango Cut

Mangoes can be tricky, but here’s the trick I learned: stand your mango upright, slice down along each side of the pit, score the flesh without cutting through the skin, then flip it inside out. Slice the chunks off the skin carefully—you’ll get beautiful mango pieces perfect for your salad without wasting a single bite. Add these tender mango morsels right into your bowl.

Step 4: The Final Fruit and Fold

Add 10 ounces of blueberries and 6 ounces of raspberries (if you’re using them) to the bowl. Then, open and drain two cans of mandarin oranges and add those as well. Gently stir everything together, folding carefully to avoid bruising delicate berries. This slow, gentle mixing is key to keeping fruit fresh and colorful.

Step 5: Serve Immediately and Garnish

I absolutely love serving this fruit salad right away so all the fruit is fresh and the glaze is shiny and zingy. If you want, garnish with fresh mint leaves for an extra pop of color and aroma. Trust me, even a simple mint sprig turns this salad into a showstopper.

How to Serve Fresh Fruit Salad with Lemon Glaze Recipe

Garnishes

I’m a big fan of garnishing this salad with fresh mint leaves—they add a lovely fresh aroma and a splash of green that looks gorgeous on the plate. If you want to spice things up, a sprinkle of toasted coconut flakes or a handful of chopped nuts can make the presentation even more inviting.

Side Dishes

This Fresh Fruit Salad with Lemon Glaze Recipe pairs beautifully with a light brunch spread like fluffy pancakes, yogurt parfaits, or even alongside grilled chicken for a refreshing contrast. My family often enjoys it with waffles or as a sweet palate cleanser after a hearty meal.

Creative Ways to Present

For parties or gatherings, I’ve served this salad in hollowed-out pineapples or individual clear cups layered with dollops of whipped cream or coconut yogurt. It instantly elevates the dish and everyone loves the extra touch of flair. You can also thread some of the fruit onto skewers for a fun, handheld option!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep them covered tightly in the fridge and try to eat within a day or two because the fruit will release juices and soften over time. I’ve found that adding the lemon glaze just before serving rather than mixing it all upfront keeps the fruit fresher longer if you know you’re prepping ahead.

Freezing

I don’t recommend freezing this salad because the texture of the fresh fruit changes drastically once frozen and thawed. The delicate berries especially become mushy. If you want frozen fruit bowls, it’s better to freeze the fruit separately and add glaze fresh when thawed.

Reheating

This salad is best enjoyed cold and fresh, so I never reheat it. If it’s been refrigerated, I like to take it out 10-15 minutes before serving so it’s not too chilled and all the flavors can shine.

FAQs

Final Thoughts

This Fresh Fruit Salad with Lemon Glaze Recipe holds a special place in my heart because it’s the one dish that my whole family agrees on – from the youngest to the oldest. The combination of juicy, fresh fruit with that bright, glossy lemon glaze is unbeatable. If you’re looking for a recipe that’s simple, elegant, and guarantees happy taste buds, give this a try! You’ll be so glad you did, and you might just find yourself making it over and over again.

Print