Lemon Grove Lane

Summer Sunset Fruit Salad

Summer Sunset Fruit Salad

What better time to make a mixed fruit salad than summertime! Fruit is in abundance and at it’s peak sweetness. Cut watermelon into chunks and make fruit skewers, wrap prosciutto around sliced cantaloupe, bake a blueberry galette, peach cobbler, blueberry hand pies, or prepare delicious fruit salad that looks like the color of a summer sunset.

Summer Sunset Fruit Salad

Shop locally if you can. Fruit is best when it’s just picked. We have a local farm that allows us to pick our own berries. There’s nothing better than a sweet, perfectly ripe berry off the vine. Make sure to add berry picking to your summer bucket list!

Summer Sunset Fruit Salad

Tonight we are having friends and with the warm temps we will definitely dine alfresco. I’ll be serving grilled chicken and corn, a mixed green salad, and my Summer Sunset Fruit Salad.

A simple fruit salad is an easy side to add to your next meal whether you’re entertaining or serving the family.

Instructional Instagram REEL

Summer Sunset Fruit Salad

What makes this salad special is the so many options available plus the muddled mint dressing. The mint and lime is the perfect compliment to the fruits and helps keep the fruit looking fresh.

You can also turn this into a parfait! Layer the fruit with yogurt and granola if you’d like.

Summer Sunset Fruit Salad

This delicious salad can be personalized. You can make this into individual parfaits by layering in fruit and vanilla yogurt. I like to add coconut flakes and cacao nibs on top!


  • 2 cups pineapple, cut in chunks
  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 1 bananan, sliced
  • 2 or 3 limes, juiced
  • 4 or 5 mint leaves, stems removed
  • Edible flowers
  • Optional: yogurt, honey, cacao nibs or chocolate chips


Wash and dry fruit.

Slice strawberries and banana and cut pineapple up in to chunks.

In a large bowl, add pineapple, strawberries, blueberries, and sliced banana.

In a muddling bowl add mint leaves and the juice of two or three limes.

Muddle until mint leaves start to break down.

Strain juice over salad and toss.

Serve with edible flowers and coconut flakes.

- Leslie

- Leslie

Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

Please note: This post may include affiliate links, which contribute to the support of my blog efforts at no extra cost to you.

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