By bringing together fresh fruit with those refreshing flavors of mint and citrus, this bright summer salad cools down the hottest of summer days. Popular for summertime barbecues and picnics, you must try this minty fruit salad!
How To Make This Recipe
First, we gather our ingredients–fresh fruit, pineapple juice, and mint. For our summer fruit salad, we like to use chopped pineapple, strawberries, banana, and peaches. We then combine the chopped fruit in a large bowl and gently toss.
To our mixed fruit, we add freshly squeezed lemon juice. If you don’t have lemons on hand, any citrus fruit will work here. We love lime and orange juice here as much as we do lemon!
Squeeze that fresh lemon.
Then, we add our mint. We always use fresh mint here, as we’re aiming for bright flavor and aroma.
Add mint to our mixed fruit.
Now, we add our pineapple juice. We typically use canned pineapple juice for ease, but fresh is always delicious.
Pour on the pineapple juice.
Finally, we gently toss the mixture to evenly coat our fruit. Now comes the hard part–waiting! We place our large bowl of fruit salad in the fridge, covered with a lid or film, for 3-4 hours.
Toss, cover, and refrigerate before serving.
After resting in the refrigerator for several hours, we gently toss it one more time. Now, we’re finally ready to dig into our minty fruit salad! Served right from the fridge, this refreshing salad will cool down the hottest of summer days.
Enjoy this minty fruit salad!
If you’re looking for more salad recipes for your picnic or potluck, check out these tasty options:
Recipe Card for Minty Fruit Salad
Here’s the recipe card for Minty Fruit Salad. Print, share or save!
Minty Fruit Salad
Equipment
Ingredients
- 1 cup pineapple chunks canned or fresh
- 5 large strawberries quartered
- 1 large banana sliced
- 2 large peaches cubed
- 1 medium lemon juiced
- 2 tablespoons pineapple juice canned or fresh
- 3 branches mint ripped
Instructions
- In a large bowl, combine pineapple chunks, strawberries, banana, peaches and toss carefully. Pour over the lemon, pineapple juice and mint, toss gently to coat.
- Place in the fridge, covered with a lid or film for 3-4 hours, serve it cold.
