Easy Fruit Salad Without Dressing

You’ve seen a dozen fruit salad recipes. Maybe more. Most come with sweet syrups, citrus honey drizzles, or yogurt coatings. This one doesn’t.

Because it doesn’t need it.

This is the fruit salad I make on repeat every summer, and I’m giving you the same version I serve at picnics, on weeknights, and with breakfast. It’s made with no dressing, no added sugar, and no fussy mix-ins. Just ripe, juicy fruit cut with care.

If you’re searching for a reliable fruit salad that actually tastes like fruit, stays crisp, and doesn’t leave a soupy mess at the bottom of the bowl—this is it.

And I’ll walk you through how to make it fast, keep it fresh, and get it tasting just right.

Why This Fruit Salad Works Without Dressing

Most dressings weigh the fruit down. They mask the natural flavor or turn watery after a few hours.

I’ve learned to skip them.

The key is choosing ripe fruit and cutting it the right way. You don’t need anything else. Watermelon, strawberries, kiwis, blueberries, pineapple, and mandarin oranges—each brings its own flavor, texture, and brightness. Together, they do the work.

When you chill it for half an hour after mixing, the juices naturally blend and intensify. That’s all the “dressing” you need.

Let’s Talk Ingredients: Fresh vs. Canned Oranges

I’ve tried both fresh and canned mandarin oranges in this salad.

Fresh tastes cleaner and has better texture. But canned can work, especially if you’re in a hurry. If you go that route, drain them well. Otherwise, they’ll soften the strawberries and dilute the natural sweetness of the pineapple.

In my notes, I’ve found that when the rest of the fruit is ultra-fresh, canned segments aren’t noticeable. But if you’re prepping it for a dinner party or taking it to a cookout, opt for fresh.

Same rule applies to any swaps—add mango, grapes, or raspberries if they’re ripe and in season. Otherwise, skip them.

Try it with Mango Chia Pudding for a fruit-forward summer spread.

Cutting Tips That Actually Make a Difference

This might sound simple, but it matters.

Cut the strawberries in half—not slices. They hold up better and don’t get mushy. Cube the watermelon and pineapple into bite-sized pieces that match the size of the orange segments. Thin slices of kiwi add color without overpowering. Blueberries go in last so they stay intact.

If you’ve ever ended up with a soggy fruit salad, the culprit was likely overmixing or cutting the pieces too small.

Use a large spoon or spatula, and toss gently. Once. Maybe twice. That’s enough.

How to Keep Fruit Salad from Getting Watery

The biggest mistake I see? Storing fruit salad in airtight containers before it’s had time to chill uncovered.

Let it sit in the fridge, uncovered, for 30 minutes after mixing. That allows the extra moisture to evaporate and gives the flavors time to meld. After that, you can cover and store it for another day.

I usually serve it the same day, but leftovers hold up well until the next morning if kept cold.

For smaller portions later, pair it with Dragon Fruit Popsicles for a refreshing no-bake duo.

Best Way to Serve and Store Simple Fruit Salad

Serve cold, in a wide bowl, so the colors show through. I like using clear glass—it’s not just pretty, it helps people see what’s in the mix. Add a few torn mint leaves on top right before serving. It’s optional but worth it if you have them.

If storing overnight, avoid stirring again before serving. The fruit softens, and another mix will break it down further. Scoop and serve gently.

Let’s Be Honest: This Salad Isn’t Meant to Impress, It’s Meant to Disappear

People eat this because it tastes like what they expect: fruit. Clean, bright, cold, juicy fruit. And because it’s not swimming in syrup, it doesn’t fatigue the palate.

It’s gone fast, every time.

I once brought this to a brunch with six other dishes on the table. Mine was the only one people came back to for seconds. That’s what convinced me to keep it this simple.

And if you’re prepping a summer spread, try serving it alongside the Cherry Almond Dessert Dip for a mix of fresh and creamy textures.

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Save This for Summer – And Tell Me How Yours Turned Out

This fruit salad might be the easiest thing you make this season. But it’s also one of the most rewarding.

Pin this to your summer board now, so you can come back to it when the watermelon’s ripe and the fridge is full of berries.

And if you try it let me know in the comments. Did you swap in grapes? Did your kids eat it all? I’d love to hear how it went and what you changed. Let’s make this recipe even better together.

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