Fruit Salad For A Crowd Recipe

I perfected a Fresh Fruit Salad and I’m finally ready to reveal the one surprising ingredient that keeps the whole bowl bright and party ready for any potluck.

I never show up to a potluck empty handed and Fruit Salad For A Crowd is the trick I reach for when I want to look like I planned something brilliant. Big chunks of seedless watermelon and bright hulled strawberries make it feel like a celebration, but theres a little twist in the dressing that gets people whispering and coming back for more.

It travels well, stays colorful, and somehow feeds a bunch without turning into mush. If you want a Fresh Fruit Salad that disappears off the table fast, this is the one I snag when I need a guaranteed hit.

Ingredients

• Watermelon: Super hydrating, mostly carbs, very low protein, sweet adds juicy crunch.
• Strawberries: High in vitamin C and fiber, low calorie, tart sweet, bright berry flavor.
• Pineapple: Tropical, rich in vitamin C and manganese, sweet tangy, helps tenderize meats.
• Grapes: Portable, mostly carbs and natural sugars, red and green add crunch or pop.
• Blueberries: Antioxidant dense, good fiber, low sugar, mild sweet with a little tartness.
• Kiwi: Bright tart sweet flavor, lots of vitamin C and fiber, fuzzy peel optional.
• Mandarin oranges: Sweet and juicy, add citrus zing, vitamin C rich, balance sweeter fruits.
• Honey or maple syrup: Natural sweeteners, add gloss and extra carbs, use sparingly if watching sugar.

Ingredient Quantities

• 1 medium seedless watermelon (about 6 to 8 lb), cubed
• 1 medium cantaloupe, peeled seeded and cubed
• 1 medium honeydew melon, peeled seeded and cubed
• 4 cups strawberries, hulled and halved
• 3 cups fresh pineapple, cored and cubed (about 1 medium pineapple)
• 3 cups red seedless grapes, halved
• 3 cups green seedless grapes, halved
• 2 cups blueberries, rinsed
• 4 kiwis, peeled and sliced or cubed
• 3 cups mandarin orange segments, drained if canned
• 1/2 cup freshly squeezed orange juice
• 1/4 cup fresh lemon juice
• 1/3 cup honey or maple syrup, adjust to taste
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds (optional)
• 1/4 cup chopped fresh mint (optional)

How to Make this

1. Wash all fruit well. Hull and halve the strawberries, rinse the blueberries, peel and seed the cantaloupe and honeydew then cube them, cube the watermelon, core and cube the pineapple, halve the red and green grapes, peel and slice or cube the kiwis, and drain the mandarin segments if they are canned. Try to cut everything into similar bite size pieces about 1 inch so it eats nice and even.

2. Use a very large mixing bowl so you can toss without squashing fruit. A sharp knife and a chilled cutting board will help keep fruit from getting mushy while you work.

3. Make the dressing in a small bowl: whisk together the freshly squeezed orange juice, fresh lemon juice, honey or maple syrup (warm the honey a few seconds if it wont dissolve), and the vanilla extract. Stir in the poppy seeds if you want them. Taste and adjust sweetness or acidity.

4. Put the heartier fruits in the bowl first watermelon, cantaloupe, honeydew, and pineapple. Pour about two thirds of the dressing over them and gently fold to coat. This lets the dense fruit soak flavor without smashing the delicate berries.

5. Add the strawberries, halved grapes, blueberries, kiwis, and mandarin segments next. Drizzle the remaining dressing over the top and fold very gently until everything is evenly coated. Reserve a little dressing in case you want more later.

6. If you like mint add most of the chopped fresh mint right before serving so it stays bright, leave a little for garnish. Toss lightly to distribute.

7. Chill the salad at least 1 hour so the flavors marry, but try not to sit longer than 6 hours or the fruit will get watery. For best texture make it the same day you serve, and add mint last minute.

8. Right before serving give the salad one last gentle stir, taste and tweak: more honey if you want sweeter, a splash more lemon if it needs brightness. Serve with a slotted spoon to avoid extra liquid on plates.

9. Store leftovers covered in the fridge and eat within 24 hours for best flavor and texture, dont freeze.

Equipment Needed

1. Very large mixing bowl, for tossing without squashing fruit
2. Sharp chef’s knife, for slicing melons and pineapple
3. Paring knife, for hulling strawberries and peeling kiwis
4. Chilled cutting board, helps keep fruit from getting mushy
5. Citrus juicer or reamer, for fresh orange and lemon juice
6. Measuring cups and spoons, to measure juices, honey and vanilla
7. Small bowl and whisk, to mix the dressing
8. Colander, to rinse berries and drain canned mandarins
9. Slotted serving spoon, to plate without extra liquid
10. Airtight container or plastic wrap, for chilling and storing leftovers

FAQ

Fruit Salad For A Crowd Recipe Substitutions and Variations

• Watermelon (1 medium seedless): Try mango chunks, ripe peach slices, or pomegranate arils. Mango and peach give similar sweetness and heft, pomegranate gives a bright pop and less water so the salad wont get soggy.
• Strawberries (4 cups): Swap with raspberries, sliced plums, or halved cherries. Raspberries are tart and delicate, plums add fleshiness, cherries bring a deeper sweet flavor.
• Honey or maple syrup (1/3 cup): Use agave nectar, simple syrup made with equal parts sugar and water, or light corn syrup for steady sweetness. Taste as you go, you may want less if the fruit is very sweet.
• Poppy seeds (1 tablespoon, optional): Substitute chia seeds for crunch and omega 3, toasted sesame seeds for nutty notes, or skip them and stir in extra mint or citrus zest for brightness instead.

Pro Tips

1) Pick fruit thats ripe but not soft, smell the melon and give it a gentle squeeze. Keep everything cold until you cut it, a chilled bowl and knife help keep fruit from getting mushy while you work.

2) To stop the salad from getting soggy, pat berries and canned mandarins dry on paper towels and drain pineapple extra well. Reserve about a quarter of the dressing instead of using it all so you can add more right before serving if it looks dry.

3) Brighten the dressing with a little orange zest and a tiny pinch of salt, it makes the fruit taste sweeter without adding more sugar. Warm the honey a few seconds so it dissolves better, or swap in maple for a different flavor.

4) Prep smart: cut sturdy fruits slightly smaller than delicate ones so they all feel even to eat, but add the soft berries and mint last minute. Leftovers are great in smoothies so freeze a portion if you cant eat it within a day.