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!
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 fresh fruit tossed in a bright, sweet dressing, they were all smiles, and so was I.
Why This 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.
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 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?
Absolutely! That’s one of the charms of this easy fruit salad recipe.
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.
What To Serve With Fruit Salad
More Great Salad Recipes You’ll Love
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 family reunion, block party, or tailgating event, this budget-friendly fruit salad recipe will be loved by all!
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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.
- To use frozen fruit, make sure to thaw the fruit first and drain off any excess liquid.
- Plan size: I prefer half-steamer-size aluminum containers for easy clean-up. But any large glass bowl, casserole dish, or similar will work!
Nutrition
Serving: 1 | Calories: 106kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 7mg | Potassium: 210mg | Fiber: 2g | Sugar: 23g | Vitamin A: 615IU | Vitamin C: 30mg | Calcium: 17mg | Iron: 1mg
