Citrus Honey Glazed Fruit Salad Recipe

This summer fruit salad is bursting with color and tossed in a reduced honey-orange glaze that adds just the right touch of sweetness and bright flavor. Perfect for barbecues, potlucks, and picnics.

Summer brings an abundance of ripe fruit, and a simple fruit salad showcases that bounty beautifully. Pineapple is a year-round favorite for many because of its candy-like sweetness, and when berries and kiwis come into season they add fresh color and bright notes that I love.

My family devoured this salad in two days — impressive for a household of five. Everyone went back for large servings. The fresh fruit is already wonderful on its own, but the reduced honey-orange glaze elevates it without drowning out the natural fruit flavors.

When dressing fruit, avoid adding a lot of liquid since cut fruit releases its own juices and can become watery. The glaze in this recipe is simmered and reduced, which concentrates the flavors and yields a syrupy coating that keeps the salad from becoming soggy while adding a glossy finish.

For best texture and flavor, dress and serve this salad right away. Strawberries and kiwis will soften after sitting overnight, so try not to make it too far in advance if you prefer firmer fruit. Leftovers still taste good but the texture will be softer.

The colorful mix is part of the fun — swap fruits based on what’s in season or on sale. Fresh mandarin segments are lovely; canned mandarins work if you drain them gently. Halved grapes, sliced peaches, or mango would all be delicious additions. Be gentle when mixing so delicate fruits hold their shape.

Fruit Salad with Honey Orange Glaze

Prep:
30 mins

Total:
30 mins

Yields
16 + servings

Ingredients

Glaze:

• ¼ cup (84 g) honey
• 2 Tbsp freshly squeezed orange juice
• 2 Tbsp freshly squeezed lemon juice

Fruit Salad:

• 2 lbs (908 g) strawberries
• 12 oz (340 g) blueberries
• 1 fresh pineapple, or two 20 oz cans pineapple chunks, drained
• 4 kiwis
• 6 mandarin oranges, or one 15 oz can, drained

Instructions

• In a small saucepan, combine the honey, orange juice, and lemon juice. Simmer gently until the mixture thickens and reduces by half. Watch carefully — the glaze can bubble up and boil over. Remove from heat and cool completely.
• Rinse and dry all fruit separately. A salad spinner is helpful for removing excess water.
• Hull the strawberries and quarter them. Place in a large bowl and add the blueberries.
• Prep the pineapple: cut off the top and bottom, remove the skin, cut around the core, discard the core, then cut into 1-inch chunks. Add to the bowl.
• Peel the kiwis (using a spoon or peeler), slice, and add to the bowl. Segment the mandarin oranges and add them as well.
• When ready to serve, gently toss the fruit with the cooled glaze and serve immediately. Refrigerate leftovers for 3–4 days; note the fruit will soften over time.

Notes

Feel free to use any citrus juice in the glaze: all orange, all lemon, all lime, or a mix of these will work well.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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