This is a sponsored post from Crisp Cooking. All opinions are 100% mine.
FANCY FRUIT SALAD: Butter With A Side of Bread
I love this fruit salad because in addition to it being gorgeous and delicious… it’s also incredibly easy! The sweet and tangy dressing you toss with the fruit lends a hand not only in flavor, but also in appearance as it helps the fruit to not brown. Next time you sign up to bring salad to a pot luck, wow your friends with this Fancy Fruit Salad. You won’t regret it!

Fancy Fruit Salad
Serves 15+
  • 2 tsp vanilla
  • 3-4 TBSP honey
  • 1 TBSP lemon juice
  • 1 tsp lemon zest (so you’ll need 1 lemon for the juice and the zest)
  • 1/4 cup orange juice
  • about 16 cups of fruit, washed & cut (it filled my 4.5 quart bowl almost to the top)
Fruit selection plays a big part in how “fancy” your fruit salad ends up. I’ll list out some more common fruits, then list some less common (but still easily recognized) fruits. Depending on where you live, you might have a wide variety of fruits available- have fun! Aiming for a half & half ratio of common/ less common will help take your fruit salad up a notch or twelve. Also, try and get a variety of colors in your salad so that it will be gorgeous! When I want a fruit salad to look prettier, sometimes I’ll do mostly apples & bananas, then just add a wide variety of berries and suddenly it’s amazing. Berries, I tell ya!
Common fruits: apples, bananas, grapes, cantaloupe, strawberries, pears, peaches, watermelon, oranges
Less common fruits: Blackberries, blueberries, kiwi, pomegranate “seeds”, fresh pineapple, cherries, mango, papaya, grapefruit
FANCY FRUIT SALAD: Butter With A Side of Bread
The most time consuming part of making a fruit salad is cutting up the fruit. If you look closely, you’ll see that quite a bit of my fruit salad consists of fruits that either don’t require cutting (berries! I love berries!) or are fruits that can be cut up ahead of time (pomegranate, kiwi, cantaloupe, oranges, pineapple.) Apples and bananas really can’t be cut up ahead of time because they turn colors of course.
If you want to add even more visual appeal, cut your fruit in a different way. You’ll noticed I used a melon- baller for my cantaloupe and used a wavy knife from Crisp Cooking to cut my apples. {The amazing zester I have is also from Crisp– it’s the best zester I’ve ever used!!)
After you assemble the fruit you’re going to use, mix the ingredients for the dressing. I used raw honey, so to make it mix easier with the other ingredients, I microwaved it for about 30 seconds. Zest your lemon first, then cut it in half and juice it. Whisk the ingredients together until it’s smooth and the honey is incorporated. If you’re having a hard time with your honey and it still looks separated, then microwave it for another 30 seconds.
Begin adding your fruit to a large bowl. You really don’t need to add the dressing until you add cut-up fruit that browns- apples and bananas. So if you cut those fruits up first, add the dressing immediately and toss lightly to coat the fruit. If you don’t add them until last, then pour the dressing in the salad at the end.
Toss it lightly to combine/ coat fruit. Chill until serving.


A quick note about leftover fruit salad- (if you have leftovers!) It seems like leftover cut-fruit’s flavor dims and runs together, so I’m not a fan of just eating it the next day. I freeze it in small bags and use it for smoothies! Yum!
FANCY FRUIT SALAD: Butter With A Side of Bread
FANCY FRUIT SALAD: Butter With A Side of Bread
Apples cut with the Wavy Knife are so much more fun!
FANCY FRUIT SALAD: Butter With A Side of Bread
FANCY FRUIT SALAD: Butter With A Side of Bread

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  1. Put your cut apples in salt water and they will keep for several days. I do wedges and do the salt water rinse and they can often keep in the fridge for a week.


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