In this post, I am going to tell you about how to make a delicious fruit salad with peaches and bananas using very basic ingredients that are easily available to you at home. Generally, we do not want to miss our healthy diet also when we go out on picnic or visit some park or beach with friends or family. On such occasions a variety of fruit salad can be our best choice.
SUMMER FRUIT SALAD
Summer Fruit Salad is so simple and easy to make with the very best dressing to keep this salad from turning brown! This fruit salad recipe is flavorful, fresh, and sweet!
What Does a Fruit Salad Contain?
We’ve used our favorite combination of fruits, but you can always swap out for what is in season, or what you have on hand! I like to use a mixture of strawberries, blueberries, kiwi, peaches, grapes, and oranges. The dressing is a simple mixture of orange juice, lemon juice, and honey! This fruit salad recipe is almost embarrassingly easy to make! But, we love it so much and it’s something that I have enjoyed every year since my grandmother, and mother both always made it too! Sometimes we need a simple recipe, especially during the summer when it’s just too hot to cook! I call this summer fruit salad, but it really can be made year round. It’s perfect, slightly tangy and never overwhelmingly sweet. Also, if you’re grilling soon, this salad is perfect served with our Grilled Chicken Thighs!
Fruit Salad Swaps:
- Bananas: Swap these out for a couple of your favorite chopped apples if you don’t like them!
- Blueberries: Raspberries or blackberries work great here. Or, you can just add extra strawberries.
- Peaches: If you don’t have these, use nectarines, plums, or even small cubes of watermelon!
- Kiwi and Grapes: You could sub in sliced up pears, or even pitted summer sweet cherries for either of these.
- Oranges: I just use navel oranges. You can use tangerines, fresh or canned pineapple, or sub in a regular sized can of mandarine oranges instead.
How Long Does Fruit Salad Last?
Our special dressing of honey, orange, and lime, contains enough citrus to keep this from turning brown so fast! Once mixed up, I do think it’s generally best to eat this salad within about 3-4 days. If you don’t eat it quickly enough it turns brown-ish and the fruit starts to break down and become a little mushy. If you want to make this ahead and have it look its very best, then I’d suggest making no more than 8-10 hours in advance. The bananas are usually the biggest concern for turning brown. You can always leave them out and then just slice and add them closer to the time you are ready to serve. The same goes with using fruits like apples or pears.
A Few Recipe Notes:
While you will want to add citrus here, you can definitely be flexible with what you use! I prefer a combo of fresh orange and lemon juice. For the orange, you only need one Tablespoon of juice and you can use fresh, or a bottle of OJ if you have some in your fridge. For the lemon, you can swap out with lime juice if that’s your preference! Make sure that you use FRESH lime/lemon juice, the bottled stuff does not taste the same!
Fruit Salad That Stays Fresh For Days
A delicious fruit salad that stays fresh for days is almost unheard of, but this one works so well. Not only does it tastes delicious and full of tropical flavors – oranges, peaches, nectarines, mangos, apples and bananas, but you can prepare a large bowl and enjoy it all week long.
Fruit salad is perfect for breakfast or as a dessert or snack any time of day. This is one of my favorite combination – oranges, nectarines, mangos, apples and bananas. The flavors marry with each other perfectly and the textures complement each other perfectly too – soft, crunchy and in between.
Why Does This Recipe Work?
I love fruit salad, but most of them need to be tossed if not finished in a few hours. A lot of fruit oxidizes and disintegrates very quickly, such as berries, apples, bananas, etc. In this salad, I used mostly fruit that can be stored well for days, but adding an Orange Lemon Syrup not only adds a terrific citrus flavor to the fruit salad, but it also prolongs the life of the fruit, keeping it fresh and not oxidize at all, even the apples.
Which Fruit Works Best For This Fruit Salad
I use oranges, mangos, peaches or nectarines in the fruit salad. All of these can be stored very well just by cutting them up and storing in the refrigerator. Apples can also be stored well in the refrigerator, but only if you use something citrusy to preserve them.
I think all these fruit variations complement each other perfectly, as well as have a good combination of textures, both crunchy, soft, juicy and smooth. The bananas are the only ones that do NOT store well, but I add those right before serving. since it’s only one, it’s easy to slice it up and I love the addition to the other fruit.
Other Fruit That You Can Use that Will Stay Fresh For Days:
- pineapple, kiwi, blueberries, pears
Fruit to Avoid, which will become watery, mushy and spoil quickly:
- Most berries – strawberries, raspberries, blackberries,
Cutting the Peel Off the Oranges
Oranges are so much more pleasant to eat without the peel. You can skip this step and just peel the oranges and chop them, but I think it’s more juicy and delicious if you cut off the peel.
Cut the ends off the oranges.
Place the orange upright on one of the flat ends and use your knife to cut slices from the top to the bottom, removing all the white pith. Save all the orange scraps, because you will use it later to squeeze out all the juice and make the syrup.
Cut the oranges into cubes.
If you’re using peaches, peel them first. If you’re using nectarines, you can keep the skin on and chop.
Peel the mango and chop.
Place all the fruit in a large bowl.
How To Make the Lemon Orange Syrup and Why Is It Important To Use
Fruit also has a ton of juice accumulate as you’re chopping it up and when stored in the bowl.
Place the fruit in a colander and collect the excess juice. We will use it to make a syrup, which will add a delightful citrus flavor to the salad and preserve the freshness, since lemon juice does a great job of this. The acidity in the lemon and the orange will keep the fruit from turning brown and keep it crisp and refreshing.
This will also concentrate the juice and give it a thicker, syrupy consistency, instead of a thin, watery consistency.
Squeeze out all the juice from the ends and slices of the oranges that you used. (You can also use bottled orange juice instead.) You can even place the fruit over a colander while you are chopping all the fruit and use the juice that you get from the fruit for the glaze. (If you have more than 1/3 cup, discard the rest – or drink it.)
Place the fruit juice, lemon juice and sugar into a small saucepan and bring to a boil on high heat. Reduce to a simmer and cook until the glaze thickens, about 5 minutes. Cool.
Adding Sugar and Other Sweetening Options
If you’re making this fruit salad in the summer, when fruit is at its peak ripeness, the fruit should be really juicy and sweet. When that is the case and you are serving the fruit salad right away and don’t care if it will last for a few days, you can omit the syrup completely. However, sometimes, when fruit isn’t very sweet or juicy, the syrup, with the additional sugar will really help. The lemon juice is important for the freshness of the salad, but if the fruit isn’t very sweet, the additional tart lemon juice will make the fruit salad even more tart. Instead of sugar, you can sweetened the fruit salad with honey, maple syrup or agave syrup.
Adding the Apples and Bananas
Chop the apples (you can leave the skin on or off, it’s up to you). (If you’re serving the fruit salad immediately, add the bananas too. Otherwise, don’t add the bananas at this point.)
Add to the rest of the chopped fruit.
Storing the Fruit Salad
Pour the cooled Orange Lemon Glaze over the chopped fruit and mix to combine. You can store the fruit salad in the refrigerator for 3-5 days and it will stay fresh.
Serving the Fruit Salad
Mix the fruit salad before serving and add the sliced bananas.
Berries and Banana Fruit Salad
Get out your red, white, and blue with this simple fruit salad of strawberries, raspberries, blueberries, apple, and bananas, tossed with honey and lemon juice.
Oh, say can you see, by the dawn’s early light… Happy Fourth of July! If you are thinking about ideas for something red, white, and blue to bring to a July 4th gathering, consider this simple mixed berry and banana salad.
It’s light and easy, with strawberries, raspberries, blueberries, chopped apple, and bananas, tossed together with honey and lemon juice.
So, what are you making for Fourth of July? Grilling? Barbecuing? Please let us know in the comments, I’m always looking for ideas.
Berries and Banana Fruit Salad
PREP TIME15 mins
TOTAL TIME15 mins
SERVINGS6 to 8 servings
- 2 cups strawberries, hulled and roughly chopped
- 1 handful raspberries
- 1 cup blueberries
- 1 apple, peeled, cored, roughly chopped
- 2 bananas, peeled and thickly sliced
- 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon honey
- Prep the berries before the bananas and apples, and add them to a large bowl.
- As soon as you add the bananas and apples, sprinkle lemon juice over them to keep them from getting brown.
- Add the zest and the honey and gently toss to combine.Serve immediately. Or cover and chill for up to 2 hours before serving.