Fruit salad combines freshly cut fruits with natural juices or a light syrup. For a refreshing homemade dessert, Delia Smith Fruit Salad Recipe brings together sweet, juicy fruit and a simple citrus dressing.
Ingredients
This recipe serves 6 people and takes approximately 20 minutes to prepare, plus 30 minutes of chilling.
For the fruit salad:
2 medium apples
2 large oranges
2 ripe kiwis
150g fresh strawberries
150g seedless grapes
1 ripe mango
1 medium banana
1 tablespoon fresh lemon juice
4–5 fresh mint leaves (optional)
For the citrus dressing:
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey (optional)
Use ripe fruit that still feels firm when gently pressed. Apples should be crisp, strawberries should have a strong natural fragrance, and the mango should give slightly under your fingers.
I prefer using a mixture of red and green grapes because they add different levels of sweetness. The same applies to apples. A slightly sharp apple tastes particularly good alongside ripe mango and banana.
How to Make Delia Smith Fruit Salad
Step 1: Wash and Prepare the Fruit
Start by washing the apples, strawberries and grapes under cold running water. Drain everything thoroughly before cutting.
Cut the apples into small cubes, leaving the skins on if you prefer a little extra crunch. Place them in a large bowl and toss with 1 tablespoon of lemon juice to slow down browning.
Peel the oranges carefully, removing the white pith because it can taste bitter. Separate the segments and cut them into smaller pieces, collecting any juice released during cutting.
Peel the kiwis and slice them into half-moons. Remove the strawberry stems and cut the berries into halves or quarters, depending on their size.
Slice the grapes in half, then peel the mango and cut its flesh away from the stone. Chop the mango into cubes roughly the same size as the apples.
Transfer all the prepared fruit into a large mixing bowl, leaving the banana for later.
Step 2: Make the Citrus Dressing
Pour 3 tablespoons of orange juice into a small bowl and add 1 tablespoon of lemon juice. Stir until combined.
Taste the dressing before adding honey. Ripe oranges usually provide enough sweetness, although a teaspoon of honey can help if your fruit tastes slightly sharp.
Mix until the honey dissolves completely.
Pour the dressing over the prepared fruit and gently turn everything with a large spoon. Be careful with the kiwi and strawberries because they can break apart if stirred too firmly.
The fruit should have a light coating of juice, not sit in a bowl of liquid. I find that too much dressing takes away the individual flavours of the fruit.
Step 3: Chill and Serve
Cover the bowl and place it in the refrigerator for approximately 30 minutes.
During this time, the fruit becomes nicely chilled, and the citrus juice mixes with some of the natural juices released by the strawberries, oranges and mango.
Just before serving, peel the banana and slice it into thin rounds. Add it to the salad and fold everything together gently.
Adding the banana last keeps it from becoming too soft or turning brown while the other fruit chills.
If you enjoy fresh mint, finely chop a few leaves and scatter them over the salad.
Serve in individual dessert bowls or a large glass serving dish. A little of the juice from the bottom of the bowl can be spooned over each portion.
What to Serve With Delia Smith Fruit Salad
Fresh fruit salad tastes good on its own, but a few simple accompaniments can turn it into a more substantial dessert.
Greek Yogurt: Plain Greek yogurt adds a creamy texture and a slightly tangy flavour. It goes particularly well with mango, strawberries and oranges.
Vanilla Ice Cream: A scoop of vanilla ice cream alongside the chilled fruit makes a lovely dessert, especially during summer. The contrast between the creamy ice cream and fresh citrus juice is excellent.
Whipped Cream: Lightly whipped double cream gives the salad a richer finish. I would avoid adding much sugar because the fruit already provides plenty of sweetness.
Homemade Custard: Vanilla custard is another traditional accompaniment. Serve it separately, either warm or cold, so the fruit remains fresh and firm.
Plain Sponge Cake: A slice of Madeira cake or Victoria sponge pairs nicely with the fruit juices. It also makes the dessert more filling without requiring extra preparation.
For breakfast, the salad can also be served with porridge, natural yogurt or a small helping of granola.
Delia Smith Fruit Salad Nutrition Information
Fresh fruit provides natural sugars, dietary fiber and vitamins without needing much additional sweetener.
The following nutritional values are approximate per serving, based on six portions without added honey.
Nutrient | Amount per Serving |
|---|---|
Calories | 130–145 kcal |
Carbohydrates | 32–35g |
Protein | 2g |
Fat | Less than 1g |
Dietary Fiber | 4g |
Natural Sugars | 24–27g |
Sodium | Less than 10mg |
Oranges, strawberries and kiwis are good sources of vitamin C, while apples provide dietary fiber. Bananas contribute potassium, and mangoes provide vitamin A precursors.
Actual nutritional values vary according to fruit size, ripeness and the amount of dressing used.
FAQs
Can I Prepare Delia Smith Fruit Salad in Advance?
Yes. One thing I like about Delia Smith Fruit Salad Recipe is that most of the preparation can be done several hours ahead. Keep the fruit covered in the refrigerator and add the banana shortly before serving. The salad has its best texture on the day it is prepared.
How Do I Stop the Fruit From Turning Brown?
Toss freshly cut apples with lemon juice immediately after slicing. The acidity slows browning. Bananas should be added just before serving because they darken and soften more quickly than most other fruits.
Can I Use Other Fruits?
Yes. Pineapple, blueberries, raspberries, peaches and melon can all be added. Choose fruits that are ripe but not overly soft. I would avoid using too much watermelon because it releases plenty of water and can dilute the citrus dressing.
Do I Need to Add Sugar?
No. Properly ripened fruit should provide enough sweetness. If the oranges or strawberries taste unusually sharp, add a teaspoon of honey to the dressing. Taste first, as adding too much sweetness can hide the fresh citrus flavour.
How Long Does Homemade Fruit Salad Last in the Fridge?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The fruit gradually softens and releases juice, so the salad tastes freshest within the first 24 hours. Keep it properly chilled and discard it if it develops an unpleasant smell or unusual appearance.
Can I Use Frozen Fruit Instead?
Fresh fruit gives the best texture, although frozen berries can be used if necessary. Thaw them in the refrigerator and drain away excess liquid before adding them to the salad. Frozen fruit generally becomes softer after thawing, so fold it into the mixture gently and serve soon afterward.