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–+ servings
Fresh homemade fruit salad with sliced bananas, strawberries, red grapes, and oranges served in a vintage floral bowl with an edible purple pansy flower garnish.

Simple Fresh Fruit Salad

This simple fresh fruit salad combines strawberries, bananas, grapes and orange with a little lemon juice and optional honey. Ready in 10 minutes with no cooking, it’s a colorful, refreshing choice for breakfast, brunch, snacks or a light dessert.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Breakfast, brunch, Dessert, Side Dish
Cuisine American, North American
Servings 4 People
Calories 111 kcal

Equipment

  • 1 Bowl Med to Large
  • 1 Knife Sharp for Slicing
  • 1 Cutting Surface

Ingredients
  

  • 2 medium bananas peeled and sliced just before serving
  • 1 cup fresh strawberries hulled and sliced
  • 1 cup seedless red or green grapes halved
  • 1 small to medium orange peeled, seeds removed and cut into bite-sized pieces
  • 1 teaspoon honey optional
  • 1 teaspoon freshly squeezed lemon juice

Instructions
 

  • Wash the strawberries, grapes and whole orange under cool running water. Gently pat dry.
  • Hull and slice the strawberries, then halve the grapes. Peel the orange, remove any seeds and cut the flesh into bite-sized pieces.
  • Add the strawberries, grapes and orange to a serving bowl.
  • In a small bowl, stir the lemon juice with the optional honey until combined. If omitting honey, use the lemon juice on its own.
  • Peel and slice the bananas just before serving, then add them to the fruit. Drizzle with the lemon mixture and gently fold everything together without crushing the softer pieces.
  • Serve the fresh fruit salad immediately, or cover and refrigerate briefly until ready to eat. It is best enjoyed soon after adding the bananas.
    • For a fresh fruit salad that holds its texture, slice the bananas last and gently fold them in just before serving. Lemon juice helps slow browning, but the bananas will still soften as the salad sits.

Notes

  • Fruit selection: Choose ripe but firm bananas and strawberries so they hold their shape when tossed. Use seedless grapes for easier eating.
  • Sweetness: Honey is optional. Taste the fruit first; ripe bananas, grapes and orange may provide enough sweetness.
  • Lemon juice: Adds brightness and helps slow banana browning, though it won’t prevent it completely.
  • Make ahead: Prepare the strawberries, grapes and orange a few hours ahead and refrigerate. Add the banana and lemon mixture shortly before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to 1–2 days. The bananas will soften and the fruit will release juice.
  • Yield: Makes approximately 4 servings. Serve this fresh fruit salad chilled for breakfast, brunch or a light dessert.

Nutrition

Serving: 1servingCalories: 111kcalCarbohydrates: 28gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 2mgPotassium: 400mgFiber: 3gSugar: 19gVitamin A: 141IUVitamin C: 45mgCalcium: 26mgIron: 0.5mg
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