7 Healthy fruit salads That Are So Good And Easy To Make!

Here are seven fancy fruit salad recipes that you’ll definitely want to make for your family and friends this summer.



Tipsy Red and Yellow Watermelon Salad


Ingredients





  • 1/2 (6-lb.) of red watermelon

  • 1/2 (6-lb.) of yellow watermelon

  • 1 cup of fresh lemon juice ( this takes about 10 to 12 lemons)

  • 2/3 cup of sugar

  • 1/2 cup of vodka

  • 1/3 cup of black raspberry liqueur

  • Pinch of fine sea salt

  • 1 tablespoon of chopped fresh mint

  • Fresh mint sprigs for garnish


Scoop your watermelon into balls, you can use different size melon ballers to make different shapes. Place your watermelon balls in a large bowl. Then mix your liquids and sugar together until your sugar dissolves. Pour this over your watermelon balls and stir to coat evenly. Chill your salad for 1 to 2 hours. Sprinkle chopping mint in before you serve. You can add more mint for garnish.

Recipes from My Recipes.com




[caption id="attachment_1129" align="alignnone" width="420"] Source: My Recipes[/caption]




Blueberry, Watermelon, Feta, and Mint Salad





Ingredients




  • 2 ounces olive oil

  • 1 ounce of balsamic vinegar

  • 1/2 a teaspoon of salt

  • 1/2 a teaspoon of ground black pepper

  • 1/4 cup of finely diced red onion

  • 8 cups of diced watermelon

  • 2 cups of fresh blueberries

  • 1/4 cup of rough chopped fresh mint leaves

  • 1/2 cup of crumbled feta cheese or as much as you like


Whisk your olive oil, balsamic vinegar, salt, pepper, and red onion together. Then add in the rest of the ingredients and toss it around to coat everything. You may want to keep your watermelon separate until just before you serve it so it doesn’t get soggy.

Recipe from Seek Brooke Cook

[caption id="attachment_1130" align="alignnone" width="610"] Source: See Brook Cook[/caption]

Honey Line Rainbow Salad


Salad Ingredients

  • 1 lb of diced fresh strawberries

  • 1 lb of diced fresh pineapple

  • 12 oz. of fresh blueberries

  • 12 oz. of halved red grapes

  • 4 peeled and diced kiwis

  • 1 (15 oz) can of drained halved mandarin oranges in juice

  • 2 ripe diced bananas


Honey Lime Dressing

  • 1/4 cup of honey

  • 2 tsp. of lime zest (it takes about 2 medium limes for this)

  • 1 tbsp. of fresh lime juice


Add all your fruit together in one bowl. Whisk together your dressing ingredients in a separate bowl. Pour your dressing over the fruit just before you serve and toss to coat evenly. Let it sit for a few minutes before your serve so the fruit soaks in some of the dressing and toss again before plating.

Recipe from Cooking Classy

[caption id="attachment_1131" align="alignnone" width="524"] Source: Cooking Classy[/caption]

Cucumber, Basil, and Watermelon


Ingredients


  • 1 tablespoon of soy sauce or tamari if you want your salad to be gluten-free

  • 1 small minced garlic clove

  • ½ teaspoon of minced ginger

  • 2 teaspoons of fresh lime juice

  • 2 teaspoons of rice vinegar

  • 3 cups of deseeded balled or cubed watermelon

  • 1 chopped English cucumber in ¼-inch pieces

  • 1 peeled ripe mango chopped into ½-inch pieces

  • ½ thinly sliced serrano pepper

  • ¼ cup of chopped cilantro

  • ¼ cup of sliced basil

  • ¼ cup of crushed and toasted salted peanuts


Whisk your soy sauce or tamari, garlic, ginger, lime juice, and rice vinegar together in a large bowl. Toss in your fruits, veggies, and herbs and let it chill for 30 minutes. Drain out any liquid before your serve and sprinkle your peanuts on top.

Recipe from Foodie Crush

[caption id="attachment_1132" align="alignnone" width="600"] Source: Foodie Crush[/caption]

 

Tropical Fruit Salad


Ingredients

  • 6 divided mandarin oranges

  • 2 cups of sliced strawberries

  • 1 pineapple chopped into bite-size chunks

  • 5 sliced kiwis

  • 3 mangoes cut into bite-size chunks


Citrus Poppy Seed Dressing

  • 6 divided mandarin oranges

  • 1 medium lemon

  • 1 zested lime

  • 1/4 cup of honey

  • 1/2 teaspoon of ginger paste or freshly grated ginger

  • 1/2 teaspoon of poppy seeds


Zest your lemon and lime then cut in half and squeeze the juice from your citrus fruits and mandarins into a cup until you have about 1/2 cup of juice. Add your honey, ginger, and poppy seeds and whisk together. Toss the rest of your fruit together and pour your dressing over and toss 30 minutes before your serve it.

Recipe from The Slow Roasted Italian




[caption id="attachment_1133" align="alignnone" width="398"] Source: The Slow Roasted Italian[/caption]


Skinny Ambrosia Fruit Salad




Ingredients


  • 20 oz. can of drained pineapple chunks

  • 2 cup of green grapes

  • 1 cup of quartered strawberries

  • 1 cup of blueberries

  • 1 can of drained mandarin oranges

  • 1 cup of plain Greek yogurt

  • 2 tbsp. of sugar substitute

  • ¼ tsp. of vanilla


Mix all your fruits in a large bowl. Combine your yogurt, sugar substitute, and vanilla in a separate bowl and mix it well. Fold your yogurt sauce into your fruit salad and serve.

Recipe from Lemon Tree Dwelling

[caption id="attachment_1134" align="alignnone" width="800"] Source: Lemon Tree Dwelling[/caption]



Vanilla-Orange Glazed Fruit Salad


[caption id="attachment_1135" align="alignnone" width="420"] Source: The Pioneer Woman[/caption]

Ingredients




  • 1 cup sugar

  • 1 cup water

  • Juice and zest of 1 orange

  • 2 tsp vanilla extract

  • 4 pints strawberries, hulled and halved

  • 2 pints blueberries

  • 2 cups red grapes, halved

  • 2 cups green grapes, halved

  • Mint leaves, for optional garnish


Place your sugar, water, vanilla, orange zest, and juice into a small saucepan and bring it to a boil at medium-high heat. Once it starts boiling you’ll want to place it on low and let it simmer for 15 to 20 minutes until it becomes thick. Place it in the refrigerator to chill until you’re ready to serve.


Cut up your fruit and toss it into a large bowl and douse it with half of your cold syrup. Toss so everything is well coated. Drizzle the rest of your syrup on top and garnish with some mint leaves if you’d like.


Recipe from The Pioneer Woman