If you’re planning a holiday breakfast or brunch, this breakfast fruit salad needs to be on the menu. It’s light and refreshing, not overly sweet, and is so easy to make. Fresh strawberries, blackberries, blueberries, and bananas with a zingy citrus-mint dressing – it’s a wonderful way to kick off a holiday morning celebration.
Maybe a fruit salad is not the first thing you think of for a holiday brunch, but this simple side dish definitely deserves a place on the table. It’s zingy and fresh and complements the rich breakfast casseroles or other decadent dishes you serve alongside it. It’s sweet, but not too sweet, and, more often than not, it’s the recipe everyone asks for when I make it.
I love the combo of berries and bananas, but this is a recipe you can easily switch up, so feel free to add your favorite fruit. The citrus-mint dressing is what pulls it all together – it’s so light and fresh.
How to Make It
This is an easy recipe you can toss together minutes before you serve it. Be sure to check out the notes section for tips, especially if you want to make it ahead.Print
Breakfast Fruit Salad
This breakfast fruit salad is the perfect side dish for a holiday breakfast spread. It’s so fresh and light, with a mix of fresh berries and bananas tossed in a citrus-mint dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mix
- Cuisine: American
- 1 tablespoon honey
- Juice of half a lime
- Juice of half a lemon
- 1 tablespoon chopped fresh mint, plus extra for garnish
- 1 cup blueberries
- 1 cup quartered strawberries (see note)
- 6 ounces blackberries
- 1 large banana, peeled and sliced
- Whisk the honey, lime juice, lemon juice, and mint in a small bowl.
- Place all of the fruit in a mixing bowl. Pour the dressing over the top and toss to coat the fruit. Garnish with more fresh mint for serving.
If you want to make the salad ahead of time I recommend no more than a few hours ahead. The lemon and lime juice will break down the fruit as it sits, so I like to serve it not long after I make it. It still tastes great after it’s been sitting for a while, but it will definitely have more liquid, and the fruit might not look as pretty.
If you do make it ahead, wait to add the bananas. They have a tendency to brown, so I recommend adding them just before you serve the salad.
If you are serving several dishes, this salad can easily stretch to serve six. You can also double it if you’re serving a crowd.
- Calories: 101
- Sugar: 16.3g
- Sodium: 2.3mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 25.5g
- Fiber: 4.9g
- Protein: 1.6g
- Cholesterol: 0mg
Keywords: simple breakfast fruit salad, fruit salad with berries, easy fruit salad recipe
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipe Tips
Some people, like me, are very pro-banana when it comes to fruit salad. I like the texture of the bananas in contrast with the berries, so I’m definitely team banana. Some people are not, so you can leave it out if you prefer and add another kind of fruit you like.
I love this salad not long after it’s made, but it will hold up for a bit if you’re not serving it right away. Just keep in mind that the acid from the citrus will start to break down the fruit. This will make the salad a little juicier (aka liquid-y), and the fruit won’t look as pretty.
I’ve seen a lot of fruit salad dressing recipes, some of which include pudding mix, whipped cream, or another creamy sweet dressing. I’ve also seen recipes that instruct you to cook the dressing first to turn it into more of a glaze. My fruit salad dressing recipe is a simple no-cook affair with no pudding or whipped cream required – just mix it all up, and it’s ready.
Your next brunch, holiday or otherwise, will be a whole light brighter with this fruit salad on the table. I hope you give it a try and love it!
Happy fruit salad-making,
Post updated from the archives. First published in July 2019.