Recipe Roundup

35 Fruit Salad Recipes That Take Brunch Up a Notch

Freshen up fresh fruit with syrups, spices, chopped nuts, and more.
Photo of one of our best mango recipes crunchy mango and cucumber chow on a plate with a turquoise background
Photo by Alex Lau
  • Photo by Michael Graydon & Nikole Herriott
    7/35

    Savory Peach and Cucumber Salad

    Late summer is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    8/35

    Peaches and Shaved Fennel Salad with Red Pepper

    There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

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  • Photo by Alex Lau
    9/35

    Nectarines and Peaches with Lavender Syrup

    The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

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  • Photo by Michael Graydon & Nikole Herriott
    10/35

    Radicchio and Citrus Salad with Burrata

    We're over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

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  • Michael Graydon + Nikole Herriott
    11/35

    Persimmons with Greek Yogurt and Pistachios

    Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.

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  • Photo by Jennifer Davick
    12/35

    Winter Fruit Kefir Salad

    Dressed in a tropical coconut kefir-and-mint vinaigrette, this kaleidoscopic fruit salad is a pleasure for all of the senses.

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  • Photo by Marcus Nilsson.
    13/35

    Strawberry-Cucumber Salad With Lemon Cream

    Strawberries and cream...and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

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  • Photo by Ted Cavanaugh, Food Styling by Sue Li
    14/35

    Radicchio and Plum Salad

    You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    15/35

    Arugula With Italian Plums and Parmesan

    For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

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  • Photo by Amy Neunsinger
    16/35

    Peach Caprese

    When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad—a fun twist on the traditional caprese salad of mozzarella, tomatoes, and basil.

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  • Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    17/35

    Stovetop Butterscotch Apples and Cranberries

    Serve these luscious butterscotch-glazed apples with Cinnamon-Oat Crumble Topping for a quick apple crisp, atop pancakes or a Dutch Baby for a delicious fall-flavored breakfast, or alongside our Build-Your-Own Thanksgiving Pie Bar.

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  • Photo by Ted Cavanaugh, Food Styling by Sue Li
    18/35

    Charred Buttered Plums with Cheese

    Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    19/35

    Endive, Romaine, and Orange Salad for Two

    The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

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  • Tara Donne, food styling by Diana Yen
    20/35

    Five-Spice Fall Fruit Salad

    With a slight adjustment, this fig and stone fruit salad is ready for fall parties. Cooking the fruit with Chinese five-spice powder packs it with some peppery warmth.

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  • Photo by Alex Lau
    23/35

    Pickled Blackberries

    Pickling berries is a great way to make the most of seasonal produce and adds an instant burst of extra flavor when mixed into any kind of salad.

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  • 24/35

    Grilled Apricots with Almond Cream and Fregolotta

    For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It’s great over ice cream and Nutella.

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  • Photo by Romulo Yanes
    27/35

    Mango, Blueberry, and Ginger Fruit Salad

    Crystallized ginger (which are dehydrated and sugar-sprinkled ginger slices) is available in most grocery stores. While it makes a good treat, it's even better chopped and mixed into a salad of sweet fruit.

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  • Lara Ferroni
    28/35

    Florida Ambrosia Salad

    Need a healthy side during the holidays? Use a winter citrus salad like this Florida ambrosia to lighten up all of the rich foods on a holiday spread. Both the color and the flavor pop.

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  • Mikkel Vang
    31/35

    Ambrosia

    Though the name calls to mind a marshmallow-crammed side, ambrosia was once an elegant fruit salad at Southern parties. Use it as a pre-dessert (yeah, we went there) or a cooling and acidic side to richer foods.

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  • Jennifer May, courtesy of Clarkson Potter
    32/35

    Burmese Gin Thoke Melon Salad

    With a little soy sauce and green lentils, this Burmese fruit salad dabbles a little on the savory side. Use young ginger for its mild flavor.

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  • Romulo Yanes
    35/35

    Aurelia's Breakfast Fruit Salad

    This street food-inspired mango and pineapple starts the day off right: with a lip-buzzing cayenne kick. Top it off with cotija cheese for a creamy touch.

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