Why You’ll Love This Recipe
I love how bright and versatile this fruit salad is. It’s naturally gluten-free, dairy-free, and loaded with vitamins and antioxidants. The variety of fruit adds different textures—from juicy mango to crisp apple and crunchy pomegranate seeds. There’s no added sugar or dressing needed, just pure, fresh flavor in every bite. It’s perfect for meal prep, parties, or a quick energy boost.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
green and golden kiwi, sliced
red apple, diced
pineapple chunks
blueberries
cherry tomatoes
mango cubes
persimmon (kaki), cubed
pomegranate seeds
Directions
-
I start by washing all the fruits thoroughly and patting them dry.
-
I peel and slice the green and golden kiwis into rounds or half-moons.
-
I dice the red apple into bite-sized chunks, keeping the skin on for extra color and crunch.
-
I cut fresh pineapple into chunks (or use canned, drained well if I’m short on time).
-
I rinse the blueberries and cherry tomatoes, then slice the tomatoes in half if they’re larger.
-
I cube the mango and persimmon into even pieces, making sure they’re ripe and sweet.
-
I gently combine all the fruits in a large serving bowl and sprinkle in a generous handful of pomegranate seeds.
-
Right before serving, I give it a gentle toss so the colors stay vibrant and the fruits keep their shape.
Servings and timing
This salad makes about 6–8 servings.
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Calories: Approximately 100–120 kcal per serving (depends on fruit quantities)
Variations
-
I sometimes add a squeeze of fresh lime or orange juice to brighten up the flavor.
-
For a tropical twist, I add shredded coconut or fresh mint.
-
If I want a protein boost, I sprinkle in some chia seeds or chopped nuts like almonds or pistachios.
-
To make it more filling, I serve it over a bowl of Greek yogurt or cottage cheese.
-
When making it ahead, I keep firmer fruits like apple and kiwi separate until just before serving to keep them crisp.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. For the best texture, I recommend enjoying it fresh. I don’t freeze this salad since the fruits can turn mushy. If the salad has released too much juice, I just drain lightly before serving again.
FAQs
Can I prepare this fruit salad ahead of time?
Yes, I prep the fruits and store them separately, especially the apples and bananas if using. I combine everything just before serving to keep the textures fresh.
Can I add a dressing?
You can, but I usually don’t. If I want extra flavor, I whisk a little honey and lime juice together for a light drizzle.
What fruit can I substitute?
Anything seasonal works—grapes, strawberries, bananas, or melon. I just aim for a variety of colors and textures to keep it balanced.
Is it okay to use frozen fruit?
I don’t recommend it for this recipe. Frozen fruit tends to release too much moisture and lose texture once thawed.
How do I keep the apples from browning?
I toss the diced apples in a splash of citrus juice (like lemon or orange) right after cutting. It keeps them bright and adds flavor too.
Conclusion
This Fresh Rainbow Fruit Salad is a celebration of color, flavor, and natural sweetness. I love how easy it is to prepare and how effortlessly it brings brightness to any meal. Whether I’m making it for a party or just enjoying a bowl for breakfast, it’s always a hit—and one of the easiest ways I’ve found to eat the rainbow.
Print
Fresh Rainbow Fruit Salad
- Total Time: 10 minutes
- Yield: 4–6 servings
- Diet: Vegan
Description
A colorful mix of fresh fruits like kiwi, mango, blueberries, and pomegranate—perfect for a healthy snack or refreshing summer side dish.
Ingredients
Instructions
Prepare Fruit:
Wash all fruit thoroughly. Peel and dice or slice as needed.
Assemble Salad:
In a large mixing bowl or platter, gently combine all the fruits.
Serve:
Chill for 10–15 minutes before serving or enjoy immediately. Optional: drizzle with a touch of honey or lime juice for extra brightness.
Notes
Best served fresh on the same day.
For added crunch, top with chopped mint or toasted coconut.
Great as a light breakfast, snack, or colorful side dish for brunches and potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Snack
- Method: No-Cook
- Cuisine: International
