Fruit Salad with Vanilla Orange Syrup

If you have older kids I dare you not start singing "Fruit salad, yummy yummy" right now.  And if you don't have older kids, go google "The Wiggles" -- you're welcome for the earwig that will now be stuck in your head all day.

The only way I could get my kids to eat fruit salad was to sing the song AND be sure there was plenty of the citrus dressing.

I love serving this for brunch or as a healthy snack, or over ice cream for a sort of healthyish dessert.  I mean, isn't it healthy if there's fruit on top?  Life is all about balance, and that, to me is the perfect balance.

Fruit Salad with Citrus Dressing

Print Grocery List Print Recipe
Serves: 10 Total Time: 40 minutes


  • 1 cup sugar
  • 1 cup water
  • Juice Of 1 orange
  • Zest Of 1 orange
  • 2 whole vanilla beans, slip and the inside beans scraped out (or 2 teaspoons vanilla extract)
  • 4 pints strawberries, hulled and halved
  • 2 pints blueberries
  • 1 cup cubed pineapple
  • 1 cup cubed bananas
  • 2 cups green grapes, halved
  • OTHER OPTIONS: use whatever fruit is in season -- apples, oranges, kiwi, melon, raspberries, and mango would all be delicious.



Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine.


Bring to a boil, then turn the heat down to low and gently simmer for 15-20 until it starts thickening and takes on a syrup consistency.


Set aside to cool, then store in the fridge until cold. I usually make this a day ahead to give the flavors a change to really develop.


Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently.


Garnish with fresh torn mint leaves and serve immediately.

Recipe from The Pioneer Woman

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