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Breakfast Fruit Salad

Breakfast Fruit Salad combines fresh fruit with a citrus dressing.
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Prep Time 20 minutes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Fruit Salad
  • 2 cups pineapple peeled, cored, and cut into 1-inch pieces
  • 1 cup grapes rinsed and halved
  • 1 cup strawberries rinsed, hulled, and quartered
  • 1 cup blueberries rinsed
  • 1 cup blackberries rinsed
  • 1 orange peeled and cut into 1-inch pieces
  • 2 kiwis peeled and cut into 1-inch pieces
  • 1 banana peeled and sliced (optional)
For the Salad Dressing
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 2 teaspoons lime zest
  • 4 tablespoons fresh lime juice
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon
  • Fresh mint leaves chopped (optional)

Method
 

  1. Place the pineapple, grapes, strawberries, blueberries, blackberries, orange pieces, and kiwi into a large mixing bowl.
  2. If serving immediately, add the sliced banana. If preparing ahead, wait to add the banana until just before serving.
  3. In a small bowl or mason jar, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon.
  4. Whisk thoroughly or shake vigorously until the dressing is fully combined.
  5. Pour the dressing over the fruit mixture.
  6. Gently toss until all fruit is lightly coated.
  7. Garnish with fresh mint leaves if desired.
  8. Serve immediately and enjoy this refreshing Breakfast Fruit Salad.

Notes

  • Honey can be added to the dressing for extra sweetness.
  • Great for brunch buffets and holiday breakfasts.
  • Serve alongside yogurt, granola, pancakes, or waffles.
  • Fresh mint adds a refreshing finish and beautiful presentation.