Mediterranean Fruit Salad

by Julie Cohn
Fruit Salad5

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Nothing says summer better than a bowl of colorful fresh juicy fruit and this Mediterranean Fruit salad recipe celebrates all those summer flavors in the most delicious way, whatever time of year you make it! Juicy watermelon, strawberries, pineapple, blueberries, oranges…whatever fruit is in season, tossed in a tangy citrus dressing makes a healthy snack or side dish   I’ve also added fresh peaches, cherries, honeydew melon, and grapes to the salad, depending on my mood. 

Scooped into individual dishes, the salad is topped with a small dollop of nonfat yogurt (Greek adds a nice tang), a handful of sliced almonds or pistachios, and a drizzle of honey. Just thinking about it makes my mouth water!   Refreshing, easy to make, and chock full of healthy ingredients, this Mediterranean Fruit Salad can be served as a healthy Mediterranean Diet friendly side dish, main dish, or dessert, the best fruit salad you will ever have!


Mediterranean Fruit Salad7

Mediterranean Fruit Salad

Growing up in upstate New York, I had the luxury of fresh fruit most of the year, but especially in the summer.  Years ago, when I was young and carefree, a friend (Kathy) and I would get together every Saturday to hang out on my roof (I had a flat roof outside my apartment bedroom window) to talk and sunbathe.  Part of our ritual included a takeout order from the local Lebanese/Mediterranean restaurant with this Mediterranean Fruit Salad and a few dolmades (stuffed grape leaves).   Ah, the life of no responsibilities, when the only thing I had to worry about was tipping the delivery guy.  I don’t have the luxury of sunbathing every Saturday anymore or even hanging with a friend and doing nothing, but a few bites of this fruit salad takes me right back to those carefree summer days.   

Mediterranean Fruit Salad1

Mediterranean Fruit Salad2

Since yogurt is a healthy protein, I will sometimes have this for breakfast as part of my Mediterranean diet way of eating (WOE).  Sometimes my husband and I will also eat this as a side dish with dinner, but Mediterranean fruit salad also makes a pretty addition to a summer picnic table.  Set the yogurt and almonds out in small serving dishes,  along with the bottle of honey, and let people help themselves.   

This fruit salad goes perfect with Cornell/Brooks BBQ chicken!  

Mediterranean Fruit Salad8

Mediterranean Fruit Salad

Yield: 4-6
Prep Time: 20 minutes
Additional Time: 5 minutes
Total Time: 25 minutes


A fresh fruit salad tossed with a light citrus glaze and topped with yogurt, almonds, and honey. Perfect for those on the Mediterranean Diet.


  • 1 Pint Fresh Blueberries
  • 1 Pint Fresh Strawberries
  • 1 c. Fresh Cubed Pineapple
  • 1 c. Fresh Cubed Watermelon
  • 1 Apple, Cored and cubed
  • 1 Orange, Peeled and cubed
  • 1 Banana
  • 1 Tbsp. Fresh Squeezed Orange Juice
  • 1 Tbsp. Fresh Squeezed Lime Juice
  • 1 tsp. Honey
  • 1/8 tsp. Cinnamon
  • 1/2 c. Non-Fat Greek Yogurt
  • 1/4 c. Sliced Almonds or Pistachio pieces
  • Honey to drizzle


  1. Wash the blueberries, removing any stray stems. Add to a large bowl.
  2. Wash and hull the strawberries. Slice the strawberries into the bowl with the blueberries.
  3. Peel and cube the fresh pineapple and add to the bowl.
  4. Remove the rind and seeds from the watermelon, then cube and add to the bowl.
  5. Wash and core the apple, leaving the skin on. Cube and add to the fruit bowl.
  6. Peel the orange, cut into small chunks, and add to the bowl.
  7. Mix the orange juice, lime juice, honey, and cinnamon together in a small bowl and whisk until blended.
  8. Toss the fruit with the juice mixture, then set the fruit in the refrigerator to chill.
  9. Just before serving, peel the banana and slice into the fruit bowl, tossing lightly to incorporate.
  10. Spoon the fruit salad into individual bowls.
  11. Spoon 1-2 tablespoons of yogurt over the top of the fruit. Sprinkle with almonds, and drizzle with a but of honey.


It is best to use fresh in-season fruits. If you do not have fresh oranges, use an 11 oz. can of Mandarin Oranges, but drain the syrup. Make sure you cut the banana right before serving so it does not get mushy or brown.



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