Best Fruit Salad Cocktail is not just any ordinary fruit salad. It features fresh, luscious berries and seasonal fruit, including blackberries, peaches, grapes, strawberries, and tantalizing orange syrup.
Perfect for any gathering, this good-for-you, low-calorie, fresh fruit salad is kid-friendly and perfect whether served as a snack or dessert, for a casual breakfast at home, or for feeding a crowd for brunch.
Like my Old-Fashioned Southern Ambrosia, Watermelon Feta Salad with Basil and Blueberries, or Southern Grape Salad with Pecans, this homemade fruit salad cocktail makes a light, refreshing dessert or side dish for breakfast, lunch, or dinner. Because it can be made ahead and travels well, it’s ideal for a potluck.
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Why I love this recipe and you will too:
- While this mixed fruit salad cocktail is delicious, I’ve kicked it up a notch by adding a simple orange syrup topping made with orange juice and a hint of vanilla. This fruit salad dressing adds a citrusy sweetness and makes it truly unique.
- This recipe is very adaptable and can be made with whatever fresh fruits and berries you have on hand. Blueberries, raspberries, melon, oranges, pineapple, kiwi, cherries, nectarines, apples, pears, bananas, and mango would also be delicious.
- This easy fruit salad recipe has no rules. You can use what you have on hand or fruit that your family likes. It’s a tasty, simple, versatile recipe, with or without the orange syrup.
Ingredients – here’s what you need:
- Peaches – sweet, aromatic fresh peaches form the base of this fruit salad. I usually leave the peel on, but feel free to peel yours if you prefer.
- Blackberries – are a classic summer berry and add their characteristic berrylicious flavor and lovely dark purple color.
- Strawberries – another aromatic and juicy berry, strawberries add a beautiful red pop of color and delectable sweetness.
- Grapes – add even more sweetness and another dimension of flavor. I used red grapes in this recipe, but feel free to use green or your favorite variety.
- Oranges – both the zest and juice are used to make the orange syrup fruit salad dressing.
- Vanilla – is another ingredient in the orange syrup. I used a vanilla bean, but you can substitute vanilla extract.
- Sugar – is used to make a simple syrup flavored with orange juice and vanilla.
Complete measurements are listed in the recipe card below.
How to make Fruit Salad Cocktail:
- To make the orange syrup, use a sharp knife to carefully split the vanilla bean down one side of its length to expose the seeds and open it up like a book.
- Add the split vanilla bean or one teaspoon of vanilla extract, sugar, one-half cup of water, orange zest, and orange juice to a small pan over medium heat. Bring this mixture to a boil and turn the heat to low. Simmer the mixture for about 15 minutes or until it has thickened to the consistency of light syrup. Remove the vanilla bean and set it aside to cool.
- Place all of the fruit in a colander and rinse thoroughly under cold running water. Let it drain and pat dry with a paper towel. Slice or chop as directed.
- Place all of the prepared fruit in a large bowl and gently toss to combine.
- Pour about half the cooled orange syrup over the mixture and gently toss to combine. Save the rest for another use.
- Cover and refrigerate until you are ready to serve. Optional – before serving garnish with a sprig of fresh mint.
Serving suggestions:
Fruit salad cocktail is delicious as a side dish or dessert. Because it’s so light, I like to serve it with entrees such as my French Onion Soup Chicken Casserole, Blackened Pork Chops, or Chicken Cordon Bleu Casserole.
When we have company, I also like to serve this dish for breakfast along with my Spinach and Bacon Quiche or Mushroom and Broccoli Frittata.
Recipe variations:
You can make this versatile recipe with or without the orange syrup. It’s delicious either way. And you can use just about any combination of fruit you have on hand or your family likes.
In addition to the orange syrup, a dollop of Cool Whip, homemade whipped cream, sour cream, plain yogurt, or even a handful of miniature marshmallows or pomegranate seeds would all be delicious toppings or add-ons.
How to store leftovers:
This fruit salad cocktail is best eaten as soon as possible after it is made. It should be stored in an airtight container in the fridge. However, once the orange syrup is added, the fruit gets a little watery if kept longer than two days in the fridge.
Recipe FAQs:
This recipe, as written, will make eight, one-half to three-quarter cup servings. Feel free to scale the recipe up if you are feeding a crowd or down for a smaller number or if you are serving kids. You also don’t have to be exact on the amount of each fruit you use.
You should have plenty of orange syrup even if you double the amount of fruit.
I don’t recommend using frozen fruit. Most frozen fruit, including strawberries, becomes a little mushy when thawed.
Canned fruit, such as mandarin oranges, peaches, and pineapple, works well. However, be sure to drain them completely before adding them to your salad.
One of the best things about this fruit salad recipe is that you can make it the night before. For the best results, prepare your fruit and the orange syrup, but store each separately in the refrigerator. Then, before serving, combine the fruit and syrup.
Sharon’s tips:
- If you use bananas in this recipe, do not add them until ready to serve the fruit salad.
- To shake things up a bit, instead of combining the fruit in a bowl, you can thread it on skewers to make fruit kabobs, layer the fruit in jars for serving on the go, or place the fruit in ramekins to make fruit cups.
- There should be enough orange syrup for two salads, and it should be fine for a week or longer if you keep it in the refrigerator.
More fruit recipes:
If you are a fan of recipes that contain fruit, check out these popular sweet and savory recipes on my blog:
Looking for more menu ideas? Check out my breakfast and brunch recipe categories or my Mother’s Day Breakfast and Brunch Recipes collection!
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
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Best Fruit Salad Cocktail Recipe
Ingredients
Orange Syrup
- 1 cup granulated sugar
- zest and juice of one large orange
- 1 vanilla bean split down it's length to expose the vanilla seeds, or 1 teaspoon pure vanilla extract
Fruit Salad
- 4 large ripe peaches, peeled or unpeeled, cut into bite-slzed pieces
- 2 cups fresh blackberries
- 1 cup sliced strawberries, remove the leaves and stems before slicing
- 1 cup seedless grapes, cut in half if they are large
Instructions
- To make the orange syrup, use a sharp knife to carefully split the vanilla bean down one side of its length to expose the seeds and open it up like a book. Add the split vanilla bean or one teaspoon of vanilla extract, sugar, one-half cup of water, orange zest, and orange juice to a small pan over medium heat. Bring this mixture to a boil and turn the heat to low. Simmer the mixture for about 15 minutes or until it has thickened to the consistency of light syrup. Remove the vanilla bean and set it aside to cool.
- Place all of the fruit in a colander and rinse thoroughly under cold running water. Let it drain and pat dry with a paper towel. Slice or chop as directed.
- Place all of the prepared fruit in a large bowl and gently toss to combine.
- Pour about half of the cooled orange syrup over the mixture and gently toss to combine. Save the rest for another use.
- Cover and refrigerate until you are ready to serve. Optional – before serving garnish with a sprig of fresh mint.
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