Red, white, and blue fruit salad is a festive and fresh combination of fruit drizzled with a touch of honey citrus dressing. It’s a perfect side for the patriotic holidays!
The Ultimate 4th of July Fruit Salad
When summer rolls around, we usually pack up early in the morning and head out to the park. I’m always packing a variety of picnic-type foods, but the one thing that stays constant is the fruit! Our kids LOVE fruit, and so do I.
It’s easy to prep, crazy delicious and super healthy. I thought with the Fourth of July fast approaching that it would be fun to make a festive fruit salad, one that would be the star side dish at your holiday picnic or BBQ.
We loved this red, white and blue fruit salad so much that we’ve made it a few times over the past month. It’s loaded with some of our favorite fruit and topped with a lovely light dressing. This fresh and vibrant salad is summertime in a bowl!!
Just Toss & Serve!
This salad couldn’t be easier to make.
FRUIT. Grab a few pints of berries, a small watermelon and some apples or pineapple. Rinse the berries, chop the watermelon and then slice up the apples or pineapple into ½-inch thick slices.
Using a star-shaped cookie cutter, cut out as many stars as you can. I used a few different sizes (although I couldn’t find my littlest ones) which I thought looked really nice.
DRESSING. Unlike most fruit salads, I decided to dress this one with a blend of honey citrus juice. It helped the berries shine and the apples from turning brown (not so much an issue if you’re working with pineapple). It’s totally optional but I thought it added a subtle hint of zest and sweetness without being overpowering.
Tips + Storing Info
There aren’t any bananas in this recipe, so you really only risk the pineapple browning. To prevent it from browning you want to eat it sooner than later! The lime juice glaze, may work similarly to covering the fruit with lemon juice, so it shouldn’t brown too quickly.
To tell if the fruit is ripe:
- Strawberries: bright red in color
- Watermelon: deep hollow sound, yellow spot from where it laid on the ground
- Blueberries: large in size, firm, and dry
STORE this in a covered container in the fridge for 3-5 days.
Bag up the fruit in freezer safe bags and FREEZE for up to a year and a half.
The fruit salad is best made the day that you plan on serving it. You can make it about a day ahead of time, but any more than that and you risk the fruit becoming soggy and soft.
Other summer side dishes:
Red, White, and Blue Fruit Salad Recipe
- ½ pineapple - OR 4 apples, cut into ½-inch thick slices, then cut into stars with cookie cutters
- 1 small watermelon - cut into chunks
- 1 pint raspberries
- 1 pint strawberries - sliced
- 1 pint blueberries
- 3 tbsp honey
- 1 lime - juiced
- 1 orange - juiced
- Rinse fruit if need, cut then toss the fruit together in a large bowl.
- In a small mixing bowl, whisk together the honey, orange juice and lime juice. Pour over the fruit, let stand for at least 15 minutes before serving.