Fruit Salad for A Crowd is a fresh, delicious, easy-to-make-ahead recipe that can feed a crowd without breaking the bank. Whether you’re hosting a party, family reunion, block party, or holiday celebration, everyone will love this budget-friendly fruit salad recipe!
If you need more recipes to serve lots of people, try my Salad for A Crowd and Macaroni Salad for A Crowd!
In This Post
Reader Comment:
THIS salad is amazing! We made 4 batches for my son’s wedding reception. People could not stop eating this! I’m actually making it again this weekend for Memorial Day picnic. (TWO weekends in a row! AND the honeymooners will have returned!) Thanks for this great recipe.
Carole
There’s almost nothing I love more than feeding hungry people. Recently, I hosted my son’s high school drumline for dinner, and you know they came hungry. Even though feeding 28 kids and their director seemed like a big task, I knew I could handle it.
It took some strategic thinking, but I devised a recipe I felt would be a winner. After those kids took one piece of favorite fruit tossed in a bright, sweet dressing, they were all smiles, and so was I.
Why This Fresh Fruit Salad Is So Special?
- It makes serving a large number of people a breeze! Even if you are not serving it to a crowd, it makes a great recipe for meal prep.
- It’s fresh, flavorful, and totally customizable. I use whatever seasonal fruit is the most inexpensive and readily available.
- The tangy citrus dressing elevates this salad from ordinary to great.
How To Pick Ripe Fruit
- Pineapple: Look for a sweet aroma at the base of the fruit. The color should be golden-yellow; if it’s mostly green, it likely needs more time to ripen.
- Mango: Ripe mangoes have a slight give when gently squeezed and will often exhibit a rich, fragrant smell.
- Peaches and Nectarines: When gently squeezed, these should feel slightly soft, and you should detect a sweet fragrance. A greenish hue indicates they are not yet ripe.
- Bananas: Look for bananas with a bright yellow color, ideally with some brown spots. Ultimately green bananas will need a few days to ripen.
- Kiwi: A ripe kiwi will yield slightly to pressure when gently squeezed. It should have a slightly fragrant smell as well.
- Apples and Pears: Apples should be firm and vibrantly colored, while pears should yield to gentle pressure near the stem when ripe.
What Goes Into Making A Salad For A Crowd
- Fruit – I use a combination of red and green seedless grapes, pineapple chunks, cantaloupe, strawberries, and blueberries.
- The dressing – You’ll need orange juice, honey, and cinnamon.
Variations And Additions
For the fruit:
- Honeydew, watermelon, and mandarin oranges.
- Pineapple, mango, banana, and peaches.
- Apples, bananas, blackberries, raspberries.
For the dressing:
- Add lime juice and lime zest for a citrusy kick.
- Fresh mint or parsley for a touch of herb flavor.
- Maple syrup or brown sugar in place of honey.
How to Make A Salad With Mixed Fruit
- Wash and prep the variety of fruit, then place in a large mixing bowl.
- Add the orange juice, honey, and cinnamon to a medium-sized mixing bowl or cup.
- Whisk together the dressing ingredients.
- Pour the dressing over the fruit and toss. Let it chill until ready to serve.
Donya’s Tips For Making The Best Fruit Salad Recipe
- Choose fruit in season and on sale at your local grocery store for an economical salad to feed a crowd. You can also use frozen fruit for easy, budget-friendly ingredients.
- Cut your fruit into bite-sized pieces for easy eating and mixing.
- Chill your fruit salad before serving to keep it fresh.
- Choose firm, fruit with a pleasant aroma and bright color.
Can This Mixed Fruit Salad Be Made Ahead Of Time?
To make it the day before: Assemble the salad with the dressing and chill it in the fridge overnight. Toss before serving, as some of the dressing will have settled.
To make it up to 4 days in advance: For this far out, I recommend storing the chopped fruit in their own containers or plastic bags (separated by type of fruit). Store the dressing in a mason jar and the fruit in the fridge for up to 4 days. Then, assemble it all the night before. This keeps the fruit from getting soggy.
Commonly Asked Fruit Salad Questions
Yes! Just make sure to thaw the fruit first and drain any excess liquid.
I prefer to use half-steamer-size aluminum containers for easy clean-up. But any large glass bowl, casserole dish, or similar will work!
Drain any excess liquid from the fruit and keep the salad chilled until serving time.
Aim to make about ½ to ¾ cups of fruit salad per person.
Yes, you can. Canned fruits like pineapple, peaches, and pears are readily available and provide a consistent sweetness that pairs beautifully with fresh ingredients.
What To Serve With Fruit Salad
- A dip like this fruit dip or chocolate dip is delicious alongside a classic fruit salad. It’s also great with yogurt or whipped cream.
- If you are serving this at a summer cookout or party, it’s great with grilled pork tenderloin or BBQ chicken.
More Great Salad Recipes You’ll Love
Ingredients
- 3 cups red seedless grapes
- 3 cups green seedless grapes
- 2 cups cubed pineapple
- 2 cups cubed cantaloupe
- 3 cups quartered strawberries – washed with caps removed
- 2 pints blueberries
- 1 and ½ cups orange juice
- ½ cup honey
- 2 teaspoons cinnamon
Instructions
- Wash and prep the fruit, then place in a large mixing bowl.
- Add the orange juice, honey, and cinnamon to a medium-sized mixing bowl or cup, then whisk together.
- Pour the dressing over the fruit and toss.
- Cover and place in the fridge to chill before serving.
Video
Notes
- To make it the day before: Assemble the salad with the dressing and chill it in the fridge overnight. Drain any excess liquid from the fruit right before serving – not too much, though; we still want the dressing!
- To make it up to 4 days in advance: For this far out, I recommend storing the chopped fruit in their own containers or plastic bags (separated by type of fruit). Store the dressing in a mason jar and the fruit in the fridge for up to 4 days. Then, assemble it all the night before. This keeps the fruit from getting soggy.
- Honeydew, watermelon, and mandarin oranges.
- Pineapple, mango, banana, and peaches.
- Apples, bananas, blackberries, raspberries.
- Add lime juice and lime zest for a citrusy kick.
- Fresh mint or parsley for a touch of herb flavor.
- Maple syrup or brown sugar in place of honey.
Nutrition
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Can you use maple syrup instead of honey ? Will it taste the same ?
Hey there Sharon!
Thank you so much for your interest in this recipe, that’s a great question! You can absolutely substitute maple syrup for honey in this fruit salad, I would just use the same measurements. The flavor will be slightly different, it’ll have more of a mapley after taste but it’s still totally delicious, I use maple syrup any time I don’t have honey and it always turns out well! I hope this is helpful, let me know how the recipe turns out, I’d love to hear your thoughts!
~Donya
I was wondering what would be the best fruit to substitute for the Melon. They aren’t in season right now and can’t find frozen. Wanting to make for Easter breakfast for a crowd.
Hey there Lisa!
Thank you so much for your interest in this recipe, it’ll be perfect for Easter Brunch! One of my favorite things about this recipe is that it’s super flexible, if one of the fruits isn’t in season you can really just leave it out of the recipe since there’s a variety already. If you wanted to add another fruit in, I would recommend bananas, or you could just double the portion of pineapple, grapes, or strawberries, it’s completely up to you. I hope this helps, let me know how the recipe turns out! Enjoy!
~Donya
On the orange juice is it frozen concentrated?
Any OJ will work.
Wow! Looks so delicious, I and my daughters loved fruit salad, I will definitely try it your way, looks seem easy to make :D. Thanks so much for this guide. Looking forward to seeing more.
Hey there Monica!
Thank you so much for your interest in this recipe and for your phenomenal rating, this fruit salad is a perfect dish to make for kids. It’s a super easy to make dish that’s full of fresh flavors. Thank you so much for your support, if you have any other questions about a recipe please don’t hesitate to ask! I hope you have a great Labor Day!
~Donya
I made this for a HOT South Florida picnic (the recipe for 20). Everything was organic, down to the OJ and honey. Although it wasn’t much of a hit, I brought a substantial amount home. I’ve tweaked the recipe somewhat and will DEFINITELY make this again, even if it’s just for my personal use. (I LOOOOVE IT!!). Marinate the fruit for 11-12 hours (four just didn’t do it for me). THEN, freeze everything (including the juice) in individual portions. This is a very refreshing (and healthy!) treat once everything is frozen. (It sure goes a long way when you’re living in 90 degree South Florida summers). Highly recommended!
Hey there Melanie!
Thank you so much for this sweet comment, and your fantastic rating! I am thrilled you enjoyed this recipe. I completely agree with you, it’s a very refreshing treat, which sounds just about perfect for this hot summer that’s starting. Thank you so much for your kind words of support!
~Donya
Can I add whip cream?
Hey there Crystal!
Yeah absolutely! If you like whipped cream with your fruit salad, I think that would be a delicious addition, I hope you enjoy!
~Donya
can this be mad in a big bowl or does it have to be an aluminin pan?
Hey Janice.
You can use a glass, plastic or whatever kind of bowl you have. I used the metal pan for easy transport and clean up.
Enjoy!
I am going to try this recipe for a baby shower the end of the month. I need to make it the night before. I will put all the fruit in their own containers. I am thinking I will add some apples the morning of if I think I need a bigger salad. This recipe looks much easier than some other fruit salad recipes I have found. Looking forward to trying it out. It gets a new name.. The Hungry, hungry Caterpillar Fruit Salad. The shower is a children’s book theme. My daughter is the one expecting and she and I love books! We need to start the Wee One out with a book themed shower! Never to early to foster reading! Thank you for sharing your recipe.
Does the cinnamon give it more a sweet, dessert-like taste? I’m doubling this and making this for a bridal shower tomorrow… was thinking about doing it as listed, but leaving the cinnamon out.
Hey Lindsey!
The cinnamon adds a warm, lovely flavor. It does NOT make it dessert-like. You can leave it out but I think the cinnamon is what makes this fruit salad special. Hope you enjoy the recipe!
~Donya
Hi! I’ll be making this fruit salad for my son’s wedding reception in a few weeks. What size is the pan you used for this quantity as stated in the recipe? Is it a 9×13 (cake pan) sized pan? Or a half-steamer table size? or full steamer table size? I’m just trying to figure out how many of what size pans I’ll need to make this five times over! Thanks 🙂
Wow, Jenny! I’m honored you’ll be using one of my recipes. I use the half-steamer table size. I get mine at Costco. I hope this helps. I’d love for you to send me pictures if you have time. Best wishes and congratulations to the bride and groom!
XO,
~Donya
Thanks, Donya, for your quick reply! I will try to get a photo to share. I made a small sample of the dressing last night, and loved it. Looking forward to sharing this with our crowd ?
I would like to make the fruit salad for a crowd but don’t want to use cinnamon. Can I just use the orange juice and honey alone for the dressing or maybe add a bit of chopped fresh mint?
Sure, you can leave the cinnamon out. Adding mint is a great idea!
XO,
~Donya
Hi! I am making this for Staff Appreciation luncheon on Tuesday (today is Saturday) for 100 staff members. Is it too early to put it together you think if I did it today and stored in the fridge? Should I buy all the stuff today and then put it together on Sunday night? It would be served on Tuesday at lunch. Let me know what you think! I’m shopping today! Thank you!
Angel in Northern CA
Hey, Angel. Ok, here’s what I would do – cut up all the fruit and keep it in their own containers or zip top bags. Make the dressing and keep it in a mason jar or sealed container. Keep all in the fridge. On Monday night, put the fruit in your large metal (or whatever container) and store in fridge. Tuesday morning, pour the dressing over the salad and gently toss with fruit. Right before serving, toss again.
Angel, I am honored that you are serving this recipe! Please tell the staff – congratulations, from A Southern Soul, on whatever you all are celebrating!
Let me know if you have other questions.
Have a wonderful party, Angel,
XO,
~Donya