Fruit Salad for a Crowd
I remember bringing this fruit salad to a neighborhood potluck and watching it disappear faster than the barbecue. Bright, simple, and made to feed a crowd, this bowl mixes cantaloupe, strawberries, blueberries, grapes, and kiwi into a colorful, no-fuss side that works for brunches, summer picnics, school events, and holiday spreads. It’s fast to prep, easy to scale, and keeps well enough to make ahead for busy days.
Why you’ll love this dish
This fruit salad is the kind of recipe you reach for when you need something fresh, fast, and crowd-pleasing. No syrupy dressings or weird additives — just clean fruit flavors that pair with everything from grilled chicken to a yogurt bar. It’s budget-friendly when you buy seasonal fruit and kid-approved because the pieces are cut bite-size.
“Bright, simple, and always gone by the end of the party — our new summer staple.” — a potluck regular
How this recipe comes together
A quick overview so you know what to expect:
- Wash berries and grapes first so cleaning won’t bruise softer fruit later.
- Cut the cantaloupe into bite-sized cubes using the rind as a guide for neat slices.
- Peel and quarter kiwi into small wedges.
- Hull and quarter strawberries.
- Dry berries lightly, remove grapes from stems, then combine everything in a large bowl and toss gently.
- Serve immediately, or chill in an airtight container for up to 3 days depending on fruit ripeness.
What you’ll need
- 2.5 lb cantaloupe (one small one or half a large one) — ripe but firm
- 10 oz blueberries — washed
- 14 oz whole strawberries — hulled
- 10 oz grapes (red or green) — washed and stemmed
- 3 large kiwi — peeled
Notes and substitutions:
- Swap honeydew for cantaloupe if you prefer a milder melon.
- Use mixed berries (raspberries/blackberries) if you want more variety — just fold them in gently.
- For a citrus pop, add a tablespoon of orange or lime juice just before serving.
Directions to follow
- Rinse and drain: Place blueberries, strawberries, and grapes in a large colander. Rinse with cool water and move them around gently. Let them drain while you cut the other fruit.
- Halve the cantaloupe: Put cantaloupe on a cutting board. Cut it in half and scoop out seeds with a large spoon. Cut each half into quarters.
- Slice the melon: Take a quarter and cut it lengthwise into three slices. Make bite-sized cuts into the flesh (still attached to the rind). Slide your knife between flesh and rind to release the pieces. Discard the rinds and add melon cubes to a large bowl.
- Peel and dice kiwi: Use a small paring or peeling knife to remove skin. Lay kiwi on its side, trim ends, slice into 1/4-inch rounds. Quarter each round and add pieces to the melon.
- Dry and add berries: If berries are still wet, pour them onto a kitchen towel and pat dry. Add blueberries to the bowl.
- Prep grapes and strawberries: Remove grapes from stems and add to the bowl. Remove green stems from strawberries, cut out the inner stem, then quarter each berry and add to the bowl.
- Toss gently: Use a large spoon to mix fruits together gently so delicate berries don’t get crushed.
- Serve or store: Serve right away or transfer to an airtight container and chill. Best on the day of serving, but it can keep up to 3 days if the fruit wasn’t overly ripe.
Best ways to enjoy it
This fruit salad shines on its own, but pairs beautifully with:
- Greek yogurt or whipped cream for a brunch bar.
- Cottage cheese or ricotta for a protein boost.
- As a topping for pancakes, waffles, or oatmeal.
- Alongside grilled meats as a bright, cooling side.
For more ideas on crowd-friendly dishes that travel well, check this game-day crowd-feeding recipe for inspiration.
How to store & freeze
- Refrigerator: Transfer to an airtight container and chill. Use within 3 days for best texture and flavor. If fruit was very ripe to start, eat within 24–48 hours.
- Freezing: Fresh fruit salad doesn’t freeze well because the berries and melon lose texture. If you must freeze, freeze fruit components separately (berries freeze best), then thaw briefly and combine.
- Food safety: Keep cold (below 40°F / 4°C). Don’t leave fruit salad at room temperature for more than 2 hours. Discard if it smells fermenty or looks slimy.
Pro chef tips
- Choose slightly firm fruit. Overripe melon or berries turn mushy when mixed.
- Chill bowls before serving to keep the salad cool longer at a party.
- Use a sharp knife and cut uniform pieces so every bite is balanced.
- Dry berries well on a towel — excess water dilutes flavors and makes the mix soggy.
- If prepping ahead, slice melons and kiwis and store separately. Combine with berries just before serving.
Creative twists
- Tropical: Add pineapple chunks and mango; swap kiwi for banana slices right before serving.
- Citrus-herb: Toss with a little orange juice, a teaspoon of honey, and a tablespoon of chopped mint or basil.
- Creamy: Fold in a cup of vanilla yogurt or mascarpone for a dessert-style salad.
- Adult version: Add a splash of liqueur like Grand Marnier or a few tablespoons of champagne for a festive touch.
Common questions
Q: How long does this fruit salad last in the fridge?
A: Stored in an airtight container, it keeps up to 3 days if fruit was not overripe. Texture and appearance are best the first day.
Q: Can I add a dressing to this salad?
A: Yes. A light citrus-honey dressing (1 tbsp honey + 1 tbsp orange or lime juice) brightens flavors. Add dressing right before serving to avoid sogginess.
Q: Is it safe to make this the night before?
A: You can prep components the night before (cut cantaloupe and kiwi; hull strawberries), but combine berries and delicate fruit only shortly before serving for best texture.
Q: Can I double the recipe for a larger crowd?
A: Absolutely. Use the same ratios and toss in a very large bowl or mix in batches to avoid crushing fruit.
Q: Any allergy-friendly swaps?
A: This salad is naturally gluten-free and vegetarian. For nutty crunch without nuts, sprinkle toasted sunflower seeds when serving.
Conclusion
If you want another version or different proportions, this Fruit Salad For A Crowd page offers a classic Southern take that’s great for comparison. For a home-cook perspective with notes on scaling and prep tips, see this Fruit Salad For A Crowd – Plowing Through Life write-up.
Fruit Salad
Ingredients
Main Ingredients
- 2.5 lb cantaloupe — ripe but firm one small one or half a large one
- 10 oz blueberries — washed
- 14 oz whole strawberries — hulled
- 10 oz grapes (red or green) — washed and stemmed
- 3 large kiwi — peeled
Instructions
Preparation
- Rinse and drain: Place blueberries, strawberries, and grapes in a large colander. Rinse with cool water and move them around gently. Let them drain while you cut the other fruit.
- Halve the cantaloupe: Put cantaloupe on a cutting board. Cut it in half and scoop out seeds with a large spoon. Cut each half into quarters.
- Slice the melon: Take a quarter and cut it lengthwise into three slices. Make bite-sized cuts into the flesh (still attached to the rind). Slide your knife between flesh and rind to release the pieces. Discard the rinds and add melon cubes to a large bowl.
- Peel and dice kiwi: Use a small paring or peeling knife to remove skin. Lay kiwi on its side, trim ends, slice into 1/4-inch rounds. Quarter each round and add pieces to the melon.
- Dry and add berries: If berries are still wet, pour them onto a kitchen towel and pat dry. Add blueberries to the bowl.
- Prep grapes and strawberries: Remove grapes from stems and add to the bowl. Remove green stems from strawberries, cut out the inner stem, then quarter each berry and add to the bowl.
- Toss gently: Use a large spoon to mix fruits together gently so delicate berries don’t get crushed.
- Serve or store: Serve right away or transfer to an airtight container and chill. Best on the day of serving, but it can keep up to 3 days if the fruit wasn’t overly ripe.
