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A fruit salad is always best when comprised of fruit that is currently in season, but there are certainly no die-hard rules; after all, rules were made to be broken!

When I put together this particular Summer Fresh Fruit Salad, I choose to use only fruits that I love to eat on their own. I’ve seen fruit salads with kiwi, raspberries, and even cherries. And, if you love those, you can certainly use them!

I think there’s only one general rule when it comes to assembling a fruit salad that should never be broken. That rule is that you should never – under any circumstances! – use bananas. Bananas become too mushy in a fruit salad and that glaze you’ve created will become cloudy and muted.

Fruit salad is nothing difficult or special, but if you’re going to put in all of that effort into washing, peeling, and dicing, why mess it up with a mushy/cloudy glaze?

Speaking of glaze, this particular fruit salad uses the simplest glaze, and I’ve seen them all! Fruit salads which use confectioner’s sugar, agave, honey, simple syrup, etc. But, Summer Fresh Fruit Salad uses only the most pure fruit jelly that you can find.

I used raspberry jelly, because when I was shopping for fruit for this particular salad, would you believe that I couldn’t find fresh raspberries? It was probably a blessing in disguise, because raspberries can break down and become mushy quite easily too. At least with the raspberry jelly, I got some of the flavour without running the risk of having mushy raspberries in my fruit salad.

Oh, there’s one other rule that I should mention. When you heat up the fruit jelly, be sure that it is completely cooled down before adding it to your prepared fruit. Otherwise, if the jelly is still warm (or hot!) it will most certainly not interact well with the freshly cut fruit. If you prepare this salad right, it will last for two or three days!

So, what are some of the other fruits you can use in your fruit salad? You can use the obvious fruits that are commonly found in fruit salad. Can you guess what they are? Yep – cantaloupe and honeydew melon! I love both of those fruits equally, but in our home, the love for melons is divided and I’m on the losing side.

You can also use diced apples; leave the skin on for added colour and crunch. You can use diced mango too, if you like that sort of thing. (Ew!) You can also use watermelon. And, I’ve even seen fruit salad with pomegranates! Again, there are so many possibilities and there’s really no right or wrong. Just use the fruits that you love to eat – it’s that simple!

Do you see those fruit dishes that I used in the photographs? I’m not a huge fan of them in terms of the looks department, but I love them just the same. They were my mom’s fruit dishes and I just had to use them in this post. They have been sitting in our cabinet for the past two years and it was time to bring them out and put them to use!

This fruit salad is a great recipe and it can be prepared at any time. But, since I am posting this fruit salad just before Mother’s Day, I thought I would remember my mom by using her old fruit dishes.

I would recommend either portioning the fruit salad out in little dishes like these for your guests, or there’s always the option of placing all of the fruit salad into a big trifle bowl and placing it right in the center of your dessert table. Let everyone fend for themselves!

Serve this fruit salad at your Mother’s Day brunch for a great finishing touch to a nice meal with your family. Try adding a spoonful of plain yogurt for a full-on dessert effect!

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5 from 1 vote

Summer Fresh Fruit Salad

Course Breakfast, Brunch, Dessert, Salad
Cuisine North American
Prep Time 30 minutes
Resting Time 21 minutes
Servings 28 servings
Calories 43kcal
Author Lord Byron’s Kitchen


  • 4 cups strawberries, cut in half
  • 4 cups pineapple, cut into bite-sized chunks
  • 1 cup blueberries
  • 2 cups green seedless grapes
  • 1 cup blackberries
  • 6 whole clementines, peeled and sectioned (can use mandarins as well)
  • 1/4 cup raspberry jelly
  • 1/4 cup mint leaves, optional


  • In a small sauce pan, over low heat, warm the raspberry jelly until it’s in a liquid form.  Whisk well to ensure the jelly is smooth and lump free.  Remove from heat and set aside to cool completely.
  • Once the berries and fruit are all washed and cut, add all of the berries and fruit to a large mixing bowl. 
  • Pour over the cooled jelly and gently tossed to combine with the fruit and berries.
  • Cover and refrigerate for at least 30 minutes.
  • Serve chilled with fresh mint leaves as a garnish.


One serving is equal to 1/2 cup.


Calories: 43kcal | Carbohydrates: 9g | Sodium: 1mg | Potassium: 93mg | Fiber: 1g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 25.7mg | Calcium: 10mg | Iron: 0.3mg

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