I make this when the fruit bowl starts looking like a postcard. Ripe stuff only—strawberries if they’re good, peaches when they’re everywhere, crisp apples when it gets cooler. Chop it up, nothing too perfect, and drop it in a big bowl. Honestly, the color alone makes you feel better.
The “dressing” is barely a recipe: a squeeze of lemon, a spoon of honey, tiny pinch of salt. Stir, taste, tweak. Toss the fruit gently so it glistens, not mushy. Little grandma trick—lemon keeps apples (and bananas, if you use them) from going brown. If you want to dress it up, tear in a few mint leaves, or throw on some toasted almonds. Yogurt on the side is nice, too. It’s simple, bright, kind of sunshine-in-a-bowl—and pretty much disappears the second it hits the table.
Fruit Salad
-
150
g
strawberries, sliced
-
2
pcs
bananas, sliced
-
2
pcs
apples, diced
-
150
g
grapes, halved
-
1
pcs
orange, segmented
-
2
tbsp
honey
-
2
tbsp
fresh lemon juice
-
few
leaves
fresh mint (optional)
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
-
Prepare the fruit
Wash, peel, and cut the fruits into bite-sized pieces. Place them in a large mixing bowl.
-
Make the dressing
In a small bowl, whisk together honey and fresh lemon juice until smooth.
-
Combine
Pour the honey-lemon dressing over the fruits and gently toss to coat evenly.
-
Serve
Transfer to a serving bowl, garnish with fresh mint leaves if desired, and enjoy immediately while the fruit is fresh and vibrant.
Note: Choose ripe, seasonal fruit for the best flavor and natural sweetness.
Updated: August 30, 2025