Introduction
When summer arrived in Lina Vexley’s small coastal town, the markets would burst with color — strawberries, kiwi, oranges, and pineapple stacked high in wicker baskets. Inspired by those vibrant displays, Lina began creating her signature fruit salad, a simple yet elegant mix that captured the season’s freshness. What began as a family picnic favorite soon became her way of celebrating nature’s sweetness — a bowl full of sunshine that anyone could make. Lina’s fruit salad isn’t just a dish; it’s a joyful ritual, a reminder that the simplest ingredients often make the most delightful memories.
Fresh Summer Fruit Salad
Equipment
- Mixing Bowl
- Knife
- Serving Spoon
Ingredients
Fruits
- 1 cup strawberries sliced
- 1 cup kiwi peeled and chopped
- 1 cup pineapple diced
- 1 cup green grapes halved
- 1 cup mandarin orange segments
Dressing
- 1 tbsp honey optional for sweetness
- 1 tbsp lime juice freshly squeezed
- 1 tsp mint leaves finely chopped
Instructions
- Wash and prepare all fruits by slicing or chopping as directed.
- In a large mixing bowl, combine strawberries, kiwi, pineapple, grapes, and oranges.
- In a small bowl, whisk together honey, lime juice, and chopped mint to make the dressing.
- Drizzle the dressing over the fruit mixture and gently toss until evenly coated.
- Refrigerate for 10–15 minutes before serving for a chilled, refreshing taste.
Notes
Nutrition
How to Make the Recipe
Making a fruit salad is all about balance — color, texture, and freshness. Start by washing all your fruits thoroughly under cold running water. Pat them dry with a clean towel to prevent excess moisture, which can water down your salad. Slice strawberries into halves, peel and chop kiwi, cube the pineapple, and halve the grapes. Add them all to a large mixing bowl along with mandarin orange segments.
Now for the dressing: whisk together honey (for sweetness), fresh lime juice (for zing), and a sprinkle of finely chopped mint leaves (for aroma). Pour this mixture over your fruits and toss gently using a large spoon. The goal is to coat the fruits lightly without mashing them.
Once mixed, refrigerate the bowl for 10–15 minutes. This resting time helps the flavors blend beautifully. Serve the salad chilled for the best experience. You can also sprinkle chia seeds or pomegranate on top for added texture and nutrition. This simple yet elegant dish can be served as breakfast, a healthy snack, or a refreshing dessert — a true celebration of natural flavor.
Conclusion
Fruit salad is more than just a colorful bowl; it’s a reflection of nature’s harmony. Each bite offers a burst of freshness and energy — proof that health and taste can go hand in hand. As Lina Vexley often says, “When life gives you fruits, make them shine.” With minimal effort and maximum flavor, this fruit salad stands as a timeless reminder that good food is often the simplest to make.