- 2 tbsp fresh orange juice
- 1 tsp lemon or lime juice
- 1 tbsp raw honey or agave syrup
- Optional: a few mint leaves, finely chopped
High CPC keywords: “vitamin-rich fruit salad,” “low-calorie snacks,” “antioxidant-packed foods,” “immune-boosting recipes.”
How to Make It – Step by Step
Step 1: Wash and Prep Your Fruit
Gently rinse all berries and grapes. Peel and chop larger fruits into bite-sized pieces. Pat dry to avoid excess moisture, which can dilute your glaze.
Step 2: Make the Glaze
In a small bowl, whisk together fresh orange juice, lemon juice, and honey. This tangy-sweet glaze brings out the best in every fruit and prevents browning.
Step 3: Mix and Chill
In a large glass bowl, gently combine all fruit except the banana. Pour glaze over the fruit and toss gently to coat. Cover and refrigerate for 30–60 minutes for peak flavor.
Step 4: Add Banana and Serve
Add the banana just before serving to prevent browning. Top with mint for a beautiful, fresh finish.
Pro Tips for Maximum Freshness
- Use firm, ripe fruit – Too soft and your salad becomes mushy.
- Avoid apples or pears if making ahead—they brown fast.
- Use citrus juice (vitamin C) to slow oxidation and brighten flavor.
- Chill before serving – Fruit tastes best cold, especially in summer.
Flavor Boosting Variations
| Add-In | Result |
|---|---|
| Greek yogurt | Creamy parfait-style salad |
| Toasted coconut flakes | Tropical flair |
| Chia seeds | Added fiber and omega-3 |
| A drizzle of balsamic glaze | Sweet-savory contrast |
| Sparkling water splash | Fruit punch upgrade |
Storage Tips
- Fridge: Keep tightly covered in the refrigerator for up to 3 days
- Freezer: Not recommended—fresh fruit becomes mushy when thawed
- Meal prep tip: Store glaze separately and mix before serving