The classic fruit salad dish is making a comeback. The cool cachet is blooming like a bejeweled berry. Today’s fruit salads are as perfect on the tongue as they are on the eye. Modern fruit salads are defined by unique flavors and textual contrasts like seeds and nuts.
So the next time you’re invited to a backyard barbecue, volunteer to make the fruit salad and your friends and family won’t be disappointed! From watermelon, blueberry, mint and feta salad to a quinoa fruit salad, everyone will love these five simple and delicious recipes.

Servings |
4servings |
Servings |
4servings |
- 1 lb Strawberries quartered
- 3 Cucumbers sliced
- 1/2 tsp Ground Cardamom
- 1 tsp Lemon Juice
- 1/2 cup Crème Fraîche
- 3 tsps Sugar
- 1/4 cup Roasted Pistachios unsalted
- Salt to taste
- Cayenne Pepper to taste
Ingredients
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- In a medium serving bowl, toss strawberries, cucumbers, cardamom, salt and one teaspoon of sugar. Let sit 10 minutes, allowing the sugar to dissolve.
- Meanwhile, in a small serving bowl, mix crème fraiche, lemon juice, pinch of salt and the remaining two teaspoons of sugar (the lemon cream can be made eight hours ahead. Cover and chill in refrigerator).
- In a blender or food processor, pulse pistachios, cayenne pepper and salt until the nuts are finely ground.
- Divide fruit salad into four bowls, top with lemon cream and sprinkle with seasoned pistachios.

Servings |
4servings |
Servings |
4servings |
- 3 Red Plums cut into thin wedges
- 1/2 Fennel Bulb thinly sliced
- 1 1/2 tsps Ginger finely grated
- 1/4 cup Orange Juice
- 1 tbsp White Wine Vinegar
- 2 1/2 tsps Honey
- Salt to taste
- Extra-Virgin Olive Oil for serving
- Sesame Seeds for serving
- Fennel Fonds for serving
Ingredients
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- In a medium serving bowl, whisk orange juice, honey, vinegar, one teaspoon of ginger and salt.
- Add plums and fennel to dressing and mix to coat. Cover and chill for 30 minutes.
- Toss remaining ginger into fruit salad and mix. Serve drizzled with olive oil and sesame seeds.

Servings |
5servings |
Servings |
5servings |
- 1 cup Quinoa uncooked
- 1 1/2 cups Strawberries thinly sliced
- 1 cup Blackberries
- 1 cup Blueberries
- 1 Mango diced
- 1/4 cup Honey
- 2 tbsps Lime Juice
- 1 tbsps Basil chopped
Ingredients
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- Prepare quinoa according to the instructions on package.
- In a large bowl, combine quinoa, strawberries, blueberries and blackberries.
- Meanwhile, to make the glaze, combine honey and lime juice in a small bowl. Drizzle the glaze dressing over fruit salad. Garnish with basil.

Servings |
4servings |
Servings |
4servings |
- 3 lbs Watermelon cut into 2-inch pieces, remove seeds and rind
- 1/2 cup Plain Whole Milk Greek Yogurt
- 1 tbsp Honey
- 3 tbsps Grapefruit Juice
- 1 Rosemary Sprig
- 1 tsp Poppy Seeds
- 1 tsp Crushed Red Pepper Flakes
- 2 tbsps Extra-Virgin Olive Oil
- Sea Salt
Ingredients
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- In a small bowl, mix yogurt and honey.
- In a large bowl, toss watermelon and grapefruit juice. Season fruit mixture with flaky sea salt.
- Meanwhile, heat olive oil on a small skillet and fry rosemary until crisp, about 30-40 seconds.
- Spread yogurt on a large platter. Top with watermelon and fried rosemary.
- Drizzle fruit salad with olive oil and sprinkle with poppy seeds and red pepper flakes.

Servings |
5servings |
Servings |
5servings |
- 3 Mangoes cut into bite-size pieces
- 4 cups Blueberries
- 6 tbsps Sugar
- 1 Lemon grated zest
- 1/2 cup Orange Juice
Ingredients
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- Peel mangos and cut into bite-size pieces.
- Toss mangoes, blueberries and sugar in a serving bowl.
- Stir in orange juice. Grate the zest and juice the lemon, and then add to serving bowl. Cover and refrigerate.
Whether you use berries from the bramble or the store, opt for a salad that’s tart or savory, or whip up something that emphasizes color and shape, these five easy-to-make recipes turn a backyard barbecue into a sweet affair.