Rainbow Fruit Salad is like a party for your senses. Enjoy vibrant colors and bright flavors from a delicious blend of summer rainbow fruit. Plus, the orange honey dressing for this fruit salad includes a secret ingredient that brings all of the flavors to life!
Rainbow Fruit Salad
Nothing completes a summertime meal like a fabulous fruit salad.
Picnics, park parties, barbeques, cookouts, and potlucks — you’ll always have the perfect menu with burgers, dogs, salads, and fresh fruit.
The magic of this rainbow fruit salad is the dressing. It has the perfect balance of sweet and tart from Mandarin orange and lemon juice, plus good quality honey.
Don’t forget the special ingredient in this dressing for fruit salad: fresh mint!
The combination of flavors is utterly spectacular. Mint adds a lovely coolness that brightens all of the natural rainbow fruit flavors.
This fruit salad with oranges is like a party for your senses.
Tips for Making Fruit Salad with Oranges
- Use a variety of fruit. The goal here is rainbow fruit salad, so include at least one thing with each color.
Certain colors will have several options to choose from, so go with your favorites!
- Keep sizes consistent. It will be easier to eat (and snag several fruits at once!) if everything is chopped to a similar size.
- Layer properly. Oranges and most berries are very delicate, so you’ll want to add those last.
Place the firmest fruit on the bottom of your bowl, then work your way up. When it’s time to toss, the softer fruits will be less likely to break apart.
- Adjust the flavors. When making dressing for fruit salad, keep the overall flavor in mind. I used mandarin orange juice and lemon juice to balance the sweetness.
You could use regular orange juice if you’d like, or swap the lemon with lime juice to pair with more tropical fruits.
- Make the dressing in a jar. All you have to do is shake to mix, plus it’s an easy way to muddle the mint!
Rainbow Fruit Combination Ideas
- Red: Strawberries are a classic choice, and I used raspberries as well. Cherries and pomegranate arils would be tasty too.
- Orange: Mandarin oranges are a bit sweeter, and you can use canned to cut down on prep.
Cantaloupe is so refreshing, so that’s in there as well. You could also swap in peaches.
- Yellow: I love bananas, but pineapple is another popular choice! For a tropical combination, try mango.
- Green: Tart and sweet kiwi livens up the whole bowl. If you’re not a fan, choose honeydew melon or green grapes instead.
- Blue: Plump blueberries are really the only option for this color. Good thing they’re so delicious!
- Purple: Despite the name, blackberries are actually very dark purple! They’re also very sturdy, so they hold up well in orange fruit salad.
Red grapes are a great option as well.
Make Ahead Instructions
Whether you’ve got party prep or are taking this fruit salad with oranges on the road, you can put it together the day beforehand with ease.
As mentioned, layer the fruit from firmest on the bottom to delicate on the top. Wait to slice and add the bananas until just before serving, or they will turn brown.
Tightly cover the bowl with plastic wrap and store it in the refrigerator.
Combine the dressing ingredients in a jar and keep chilled. Then, give it a shake, pour over the fruit, and toss to combine. Easy peasy!
Supplies You Will Need
- Large Serving Bowl – Grab one that is clear so all of the rainbow fruit colors can really shine!
- Mason Jar – I absolutely love canning jars. I use them for storing, prepping, drinking glasses, and yes — even canning!
Orange Fruit Salad FAQ
I don’t recommend it. Frozen fruit becomes too soft and mushy once thawed, and the whole bowl will end up a watery mess.
There are two options — chunks or balls.
For chunks, slice the melon in half, then into smaller wedges/slices. Cut the fruit away from the peel, then chop into small pieces.
If you prefer less chopping, grab a melon baller and get to scooping! This also adds a fun shape to your rainbow fruit salad.
Yes! In fact, this is one of the easiest dishes to scale up. All you have to do is increase the amounts until you have as much as you need — and maybe a little extra for leftovers!
Just be sure to keep the ratios the same so one type of fruit doesn’t take over the whole bowl.
With love, from our simple kitchen to yours.
Other Fruit Salad Recipes
Orange Honey Rainbow Fruit Salad + Video
- 1 pound strawberries, quartered
- 6 ounces raspberries
- 3 ounces blackberries
- 6 ounces blueberries
- 1/4 fresh pineapple, cut into bite-size pieces
- 2 kiwi, sliced
- 1/4 cantaloupe, cut into bite-size pieces
- 4 ounces green grapes, halved
- 1 medium banana, sliced and dipped in lemon juice
- 4-5 Mandarin oranges, divided
Fruit Salad Dressing
- 1/4 cup fresh orange juice, I juiced several Mandarin oranges
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 4-10 mint leaves, roughly chopped
- Combine fruit in a large serving bowl (except bananas). Set aside. Combine dressing ingredients in a mason jar. Shake vigorously to combine (shaking helps get the best flavor out of the mint).
- Pour the dressing over the salad shortly before serving. Gently toss fruit to coat in dressing. Garnish with bananas. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2014, updated and republished July 2023
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