Citrus Vanilla Fruit Salad

Citrus Vanilla Fruit Salad




  • 2 oranges, 1 zested, both squeezed, about 2/3 cup
  • 2 lemons, zested and squeezed, about 1/3 cup
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons vanilla, other extract or alcohol of your choice


  • 10 cups of assorted fruits, cut in bite sized pieces
  • lemon as needed


Allrecipes suggest this fruit, but do see my suggestions in the body of this post and my suggestions to bring this fruit salad in on a budget.

  • 2 cups strawberries, hulled and sliced
  • 3 kiwi fruit, peeled and sliced
  • 3 bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes



Bring juices and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in zest and vanilla extract. Set aside to cool.

Note on amounts: the amounts of fruit juice doesn’t have to be exact but for best results do try to get close; addional fruit on hand is always a good idea in case any of them are “stingy.”

Fruit Salad:

Toss any fruit in danger of browning (bananas, peaches, etc.) in lemon juice to preserve the color. Layer fruit in a glass bowl, sturdiest fruit on the bottom. Drizzle with the dressing. Toss just before serving.


Best if salad is made two to three hours ahead so the fruit picks up the flavor of the dressing.

Keywords: Berries, Fruit, fruit salad, Salad, Salad Dressings

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