fruit salad

Kick Up Your Fruit Salad with THIS Recipe!

Is anyone else a complete fruit fiend? I pretty much live off of fruit once May comes along. Strawberries, blueberries, blackberries, mangos, cherries, and $1.88 pineapples all become my breakfasts, snacks, lunches, and dinners until they’re out of season. Then it’s time for the peaches and nectarines.

My SO is not a fruit person. He’ll only eat grapes and bananas. Bananas are one of those fruits that I just can not deal with on any level unless they’re in bread or cake. I end up blowing half of the food budget on fruits because I love them so much. Poor boy. He doesn’t want any of it. That’s ok though! That just means more for me!

We are a salad family when we get together. However, we rarely do fruit salads because they’re “all the same” to quote my aunt. Know what I’m bringing for the 4th of July? THIS!

It’s a tropical fruit salad. So we’re talking the inclusion of pineapples and mango if you have access. The dressing is what makes it though. Normally I’m not a dressing on fruit girl, but this stuff is AMAZING! It doesn’t compete with the fruit. It complements it perfectly.

This is a fruit salad recipe you won’t want to miss out on!

Check out this awesome recipe on the next page! You won’t be disappointed!

You know me! I love a good customizable recipe. This one is easily customized. Don’t like mandarins? Use tangerines! Want bananas? Great! Add them at the last minute so they don’t discolor and get sloppy. Want raspberries? Throw those puppies in. YUM!

Thanks to Donna and Chad at The Slow Roasted Italian for this FABULOUS recipe!


  • 12 mandarin oranges, divided (for dressing and salad)
  • 2 cup strawberries
  • sliced 1 pineapple, cut into bite size chunks
  • 5 kiwi, sliced
  • 3 mangoes, cut into bite size chunks

Citrus Poppy Seed Dressing

  • 1 medium lemon
  • 1 lime
  • 1/4 cup honey
  • 1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger (be careful of the pastes if you’re dairy sensitive!)
  • 1/2 teaspoon poppy seeds


Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).  Add honey, ginger and poppy seeds to juice mixture and whisk until combined.  Set aside or place in the refrigerator if serving later. Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges. Cut pineapple and mango into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Serve and enjoy!

For more fabulous recipes and great food photos visit the original source at: The Slow Roasted Italian

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