Fruit Salads are a cooling, hydrating and healthy dessert to enjoy on the hot summer days. Top with your favorite yogurt, ice cream or whipped cream, add a few mint leaves for an immediate dose of refreshment!
Since we are just a foot away from walking into splish-splash hot July, I decided to make this deliciously cooling, refreshing and super hydrating fruit salad. This recipe is inspired by the traditional Brazilian fruit salad that always kept me cooled during the
hot summer months all-year-round in Brazil 🙂
For the sake of availability I kept the mangoes and papaya out (a staple on the traditional Brazilian fruit salad) and used ingredients that are easy to find and just as delicious when combined. Bananas are also often included in the traditional Brazilian fruit salad, and although they add a nice texture to it, they also brown very easily so I opted out.
The key to a delicious fruit salad is taking the time to cut the fruit into small pieces. The tiny bite-size fruit pieces allows the fruit juices to mingle and generate this unique punch-like natural fruit juice that’s super refreshing.
I also like the idea of having several fruit pieces into every scoop 🙂
What does fruit salad contain?
When it comes to fruit salads, there is no blue print but an open canvas. A “common” fruit salad in the US made with watermelon, berries, grapes and pineapple looks a lot different than a “common” fruit salad from S. America that is made out of mangoes, papaya, guava and starfruit.
Use a variety of four or more fruits that are native of your region. Avoid fruits that will brown easily like bananas. Here are some common fruits you can use in a fruit salad:
- berries (strawberries, blueberries, blackberries and raspberries)
How do you keep fruit salad from turning brown?
Keep fruits such as apples, pears and bananas out if you can. However if you must add these types of fruits, keep them from turning brown by coating them with an acidic juice such as lemon, orange or pineapple juice.
Lemon juice contains high amounts of citric acid, which will protect cut fruit from oxidization. Orange and pineapple juices will reduce the browning process but not as effective as lemon.
How long can you keep fruit salad?
To maximize the shelf life of your fresh fruit salad, refrigerate the fruit salad in a glass container with an airtight lid. Properly stored fruit salads will keep well anywhere between 3 to 5 days. But this also dependents on how long the fruit salad is left out on the counter, how cold is the temperature in your fridge and how often you open fruit salad bowl to serve.
During the hot months t’s a good idea to have a fruit salad at all times for a quick hydrating snack, breakfast or dessert. I like to top mine with a dollop of yogurt and a drizzle of honey.
Store bought cut up fruits can cost a fortune and often times the fruit aren’t ripe and are tasteless. Take 15-minutes to cut up your own fruit and you can have a beautiful healthy cooling and hydrating fruit salad for days.
Looking for ways to cool off during the hot summer months while adding important nutrients to your body? Try these recipes next:
Chocolate Banana Milkshake that tastes like ICE CREAM!
Strawberry Yogurt Popsicles with added collagen (it’s good for your hair, skin and joints!)
Green Machine Smoothie, one can never go wrong with a green smoothie!
this cooling Shrimp Avocado Cucumber Salad
or this Watermelon Feta Salad!
If you make this Tropical Summer Fruit Salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Tropical Summer Fruit Salad
- 1 small seedless watermelon
- 1 cantaloupe
- 1 lb strawberries
- 1 pint 3/4 lb blueberries
- 6 oz raspberries
- 6 oz blackberries
- 6 oz grapes
- 1 cup orange juice
- fresh mint leaves
- Cut up the watermelon and cantaloupe in to small cubes. Cut the straberries in quarters or halves depeding on the size of the strawberries. If you wish you can cut the blackberries and grapes in half but you dont have too. I cut some in half and left some whole. Raspberries and blueberries must remain whole.
- Add all the cut up fruit into a very large bowl.
- Add 1 cup of orange juice (more or less if you prefer). This ingredient can be excluded if you wish.
- Carefully toss the fruit to mix. Top with mint leaves and serve.