Glowing Berry Fruit Salad with Mangoes
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Glow on the inside and the outside with this easy berry fruit salad! Loaded with tons of berries, fresh herbs, and quick and easy dressing!
So much I love about this salad right now!
A salad is precisely what’s needed today. Especially when the salad is this colorful and bright. It is the perfect last minute addition to our Easter feasting tables that not only festive but also delicious to eat. My glowing berry salad is the perfect treat. Refreshing and healthy all at the same time!
I often get asked where I get the inspiration for several recipes I share with you guys, here on the blog. And the truth is, I do some of my best planning while walking down the aisles of my favorite grocery stores. Just taking it all in. Looking at new products and trying to figure out what flavors would work well with them. You know, in case I’m ever on an episode of Chopped and need to pull something out of a hat or something.
Last week my local grocery store had a major sale on the juiciest most colorful berries. Naturally, all those gorgeous berries inspired me to put together a little last minute treat for us all to enjoy on Easter Sunday. But also for the rest of spring and all of the summer days that await us.
I wanted to keep this berry salad super simple, so I went with berries that are easy to find and tossed in a couple of ripe mangos for a pop of color and a squeeze of lemon with honey for dressing and sprinkled with basil.
Berry beautiful, isn’t it? So couldn’t help that one!
I wanted to share this berry fruit salad with you early in the season because between now, and the next five months there are going to be plenty of reasons to serve this. Picnics, a Memorial Day shindig, brunches, barbecue parties, a Mother’s Day get together, birthday parties, and a 4th of July celebration, at some point, you’re going to need to bring something to a party last minute.
With all these juicy berries in abundance and the incentive to bring something to a party that doesn’t require stove-top cooking, I think you need a back-pocket berry fruit salad. Can we also talk about how a fruit salad makes it look like you put in some effort? Unlike when you take a big watermelon to a get-together, and everyone knows you put zero thought into it at all. A berry salad lets you fly under the radar without you having to change those lazy ways by much. Plus it only takes 10 minutes to put together.
But also, a berry fruit salad means there’s practically no chopping involved.
For my Berry Fruit Salad, you’ll need:
- mangoes (ripe, but firm)
- a few sprigs of basil and/or mint
for the dressing:
- a squeeze of lemon
- a hint of honey
But you can also make the executive decision to toss in pineapple chunks, or mandarin slices, halved cherries, or diced kiwi and I’m not going to be mad at that.
This is your berry fruit salad; you do you!
The herbs in our fruit salad are also optional, but they do add a little something extra to the otherwise mostly vanilla fruit salad situation, so I urge you to give it a try.
Basil lends a subtle sweetness that works well with the berries. Even the mint isn’t so bad in a berry salad as it works so well with the mango and blueberries! I love combining blueberries with mint and lemon in infused water, and it works just as well in this salad. But other than that, I’m not a huge fan of mint.
TIP: If you want to make this extra cutesy, just pop it into muffin or cupcake liners and place them in a three-tiered cupcake tower. Put in 1% more effort than serving it in a large bowl or don’t; your call!
This does make a ton of salad so if you’re making this stuff for the fam, I suggest keeping the dressing separate and adding it right before serving. You can also cut the recipe in half. If I’ve got some of the berry fruit salad remaining after a couple of days, I like blending 1-2 cups with a big handful of spinach or power greens for my midmorning smoothie.
So colorful and heeeeealthy!
- 2 tablespoons freshly squeezed lemon juice
- 1-2 tablespoons honey
- 1 tablespoon chopped mint
- 1 pound strawberries (hulled and halved)
- 6 ounces EACH: blueberries, raspberries, and blackberries
- 2 mangoes, peeled and diced
- 1/4 cup julienned basil
- Dressing: In a small bowl, whisk the lemon and honey together. I used 1 tablespoon of honey as my berries and mango were pretty sweet. Feel free to use two tablespoons if you'd like. Add the mint and stir to combine.
- Assembly: Add all the berries and mangoes to a large bowl along with the basil. Dress the salad with the dressing and toss until thoroughly mixed. Serve immediately. Leftovers can be refrigerated in an airtight container for up to 3 days.
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