When you need a vibrant, refreshing dish to feed a big group, this Fruit Salad for a Crowd is the ultimate crowd-pleaser. Bursting with juicy fruits and a light, zesty dressing, it’s perfect for summer barbecues, potlucks, picnics, or holiday gatherings. I whipped this up for a family reunion last summer, and it was a hit—bright, beautiful, and gone in no time! It’s quick to prep, endlessly customizable, and stays fresh for hours, making it a stress-free addition to any spread. Let’s toss together this fruity masterpiece!

Why You’ll Love This Fruit Salad for a Crowd

Bright and Juicy: A rainbow of fresh fruits with a tangy dressing that screams summer.
Quick to Make: Ready in 20 minutes, with no cooking required—just chop and toss.
Feeds a Ton: Easily serves 12–15, scalable for even larger gatherings.
Healthy and Refreshing: Packed with vitamins and natural sweetness for guilt-free indulgence.
Make-Ahead Friendly: Prep ahead and chill for a hassle-free party dish.
Customizable: Use your favorite fruits or whatever’s in season to make it your own.
Perfect for Any Occasion: Ideal for brunches, BBQs, or festive holiday tables.

Ingredients for This Fruit Salad for a Crowd

Here’s what you’ll need to create this colorful salad:

Strawberries: 1 lb, hulled and sliced, for sweet, juicy flavor.
Blueberries: 2 cups, for tart-sweet pops and vibrant color.
Pineapple: 2 cups, fresh or canned (drained), cubed for tropical sweetness.
Grapes: 2 cups, red or green, halved for easy bites.
Mango: 2 medium, peeled and diced, for juicy, exotic flair.
Kiwi: 4 medium, peeled and sliced, for tangy green contrast.
Orange juice: ¼ cup, for a bright, citrusy dressing base.
Honey or maple syrup: 2 tbsp, to enhance natural sweetness (maple syrup for vegan).
Lime juice: 2 tbsp, for zesty freshness and to prevent browning.
Fresh mint: 1 tbsp, chopped, for a refreshing garnish.
Optional add-ins: 2 sliced bananas, 2 cups cubed watermelon, raspberries, or ¼ cup toasted coconut for extra texture or flavor.

Prep Tip: Select ripe but firm fruits to maintain texture, especially for make-ahead prep. Toss bananas or apples in extra lime juice to prevent browning. If using canned pineapple, drain thoroughly to avoid a watery salad. For vegan diets, use maple syrup instead of honey.

How to Make Fruit Salad for a Crowd – Step-by-Step

This Fruit Salad for a Crowd is so easy to put together, you’ll have a stunning dish ready in no time. Here’s how to do it:

Prep the Fruit: Rinse all fruit under cold water. Hull and slice 1 lb strawberries, halve 2 cups grapes, cube 2 cups pineapple, dice 2 mangoes, and peel and slice 4 kiwis. Place in a large mixing bowl with 2 cups blueberries. If using add-ins like 2 sliced bananas or 2 cups cubed watermelon, prep those now.
Make the Dressing: In a small bowl, whisk together ¼ cup orange juice, 2 tbsp lime juice, 2 tbsp honey or maple syrup, and 1 tbsp chopped fresh mint. Taste and adjust sweetness or tang with more honey or lime juice if needed.
Toss the Fruit: Pour the dressing over the fruit in the mixing bowl. Gently toss with a spatula or your hands to coat evenly, being careful not to crush softer fruits like berries.
Chill for Flavor: Cover the bowl with plastic wrap and refrigerate for 15–30 minutes to let the flavors meld and keep the salad chilled. If you’re in a rush, you can serve immediately, but chilling enhances the taste.
Final Touches: Before serving, give the salad a gentle toss to redistribute the dressing. If any liquid has pooled, drain slightly for a cleaner presentation. Transfer to a large serving bowl or platter.
Garnish and Serve: Sprinkle with extra chopped mint or a handful of toasted coconut for a festive touch. Serve with a large spoon or tongs for easy scooping, perfect for buffets or family-style meals.

Texture Cue: The fruit should be juicy and tender but still hold its shape, with a light, glossy dressing that enhances without overpowering. If the salad gets too watery, drain excess liquid before serving.

Helpful Tips for Fruit Salad for a Crowd

Make Ahead: Prep the fruit and dressing up to a day in advance, but store separately in the fridge. Toss together 1–2 hours before serving to keep the fruit fresh and vibrant.
Storage Smarts: Store leftovers in an airtight container in the fridge for up to 2 days. Drain any excess liquid before serving again. Freezing isn’t recommended, as it ruins the fruit’s texture.
Serving Ideas: Serve as a side with grilled meats, sandwiches, or brunch dishes like quiche or pancakes. It’s also great as a light dessert with a dollop of whipped cream or yogurt.
Flavor Boosters: Add a pinch of Tajín for a chili-lime kick, a splash of vanilla extract for warmth, or a handful of pomegranate seeds for extra crunch and color.
Prevent Browning: Toss sensitive fruits like bananas or apples in extra lime or orange juice before adding to the salad to keep them looking fresh.

FAQs About Fruit Salad for a Crowd

Can I use frozen fruit for this Fruit Salad for a Crowd?
Fresh fruit is best for texture and flavor, but frozen can work if thawed and drained well. Avoid softer frozen fruits like strawberries, as they can get mushy.

How do I keep Fruit Salad for a Crowd from getting watery?
Use firm, ripe fruit and drain any canned fruit thoroughly. Chill the salad to firm it up, and drain excess liquid before serving if it sits for a while.

Can I make this salad vegan?
Yes! Simply use maple syrup instead of honey in the dressing. All other ingredients are naturally vegan-friendly.

What’s the best way to serve Fruit Salad for a Crowd?
Serve chilled in a large, shallow bowl or clear trifle dish to show off the colors, with tongs or a spoon for easy serving. Perfect for picnics, BBQs, or holiday buffets.

Can I add other fruits to this salad?
Absolutely! Try melon, peaches, blackberries, or sliced apples. Just keep pieces bite-sized and aim for a colorful mix for visual appeal.

This Fruit Salad for a Crowd is my go-to for any big gathering—it’s like a burst of summer in every bite. I make it for every picnic or barbecue, and it’s always the first dish to disappear. My final tip? Use a variety of colors to make it pop on the table—it’s as pretty as it is tasty. Try it for your next event and let me know in the comments how you customize it or what you pair it with. Happy tossing!