Breakfast Fruit Salad
This Breakfast Fruit Salad is an easy recipe to start the day with a refreshing, vitamin-loaded rainbow bowl! Bonus, this fruit salad recipe is also easy to adapt based on your fruit season.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Seedless Grape (halved)
- 1 cup Strawberries (hulled, halved)
- 1 cup Blueberry
- 2 Oranges (peeled and sectioned)
- 1 Banana (sliced)
- 1 Mango (cored, sliced)
- 2 Kiwi Fruits (peeled and sliced)
- 3 tablespoons Orange Juice (Freshly Squeezed )
- 1 tablespoon Lime Juice (Freshly Squeezed )
- 1/2 tablespoon Orange Flower Water (or Rose water)
- 1 pinch Cinnamon
- 1/2 teaspoon Orange Zest
- 1/2 tablespoon Freshly Chopped Mint
- 2-3 tablespoons Maple Syrup (optional)
Instructions
- 1
Peel the mango, oranges, and kiwi fruits. Dice them and place them in a large mixing bowl.
- 2
Wash the berries and grapes under cold tap water. Drain the berries and grapes in absorbent paper to remove excess water.
- 3
Core and slice the strawberries in halves.
- 4
Add banana slices, strawberries, raspberries, and blueberries to the bowl.
- 5
Cover the bowl and store it for up to 1 day in the fridge or serve immediately with the following syrup.
- 6
In a small bowl, stir the orange juice, lime juice, maple syrup, cinnamon, and orange zest.
- 7
Just before serving, drizzle the previous syrup over the fruits, add freshly chopped mint if using, and gently toss fruits to flavor with dressing.
- 8
Store in an airtight container in the fridge for up to 1 day if fruits are soaked in syrup or 2 days if fruits are plain.
- 9
Feel free to double or triple the recipe for a large crowd fruit salad.