Italian Fruit Salad (Recipe and Ways to Use It)

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Try this Italian Fruit Salad made with fresh fruit and delicious lemon dressing. It's perfect to bring to picnics, outdoor gatherings and more!

Prep Time10

Total Time10

Course: Dessert

Cuisine: Italian

Servings:

Calories: 131kcal

Author: Svi

Wash and pat-dry all the fruit except for the bananas.
Peel, core/hull the fruit if needed and cut in cubes.
Slice bananas ⅓ inch (a little less than 1 cm) slices. Thinner slices will break when mixing the salad.
Lastly, cut/slice fruit that oxides fast, like bananas and apples, to prevent oxidation.

Squeeze lemon juice (you should have about ¼ cup or so).
Add all the fruit in a bowl together with lemon juice, sugar, and mint leaves gently rubbed between your fingers.
Mix gently. Let rest in the fridge before serving.

See the Step By Step Pictures for a visual walk-through of the recipe.

Choose fruits that are ripe but firm to touch.
Bananas are best used slightly under-ripe, ripe bananas will turn a mushy but some prefer it this way. The choice is yours.
If you have any leftover macerated strawberries, add them to the salad.
Cut/slice fruit like bananas and apples last and top with lemon juice right after to prevent oxidation (turning brown).
Let Italian Fruit Salad sit in the fridge for 20-30 minutes before serving. During this time lemon juice will macerate the fruit letting it release some of its juices, creating a delicious sweet and sour sauce.
Add a splash of Limoncello for a little booze and extra lemon flavor.