Jamie Oliver Fruit Salad

Jamie Oliver Fruit Salad. Just saying it feels like popping a balloon full of sunshine. It’s chaos in a bowl. Juice dribbling off your fingers, something tart catching at the back of your throat, and the smell—like a market stall in July. I threw it together on a whim, my niece’s birthday. Heatwave, sticky fingers, and an icing-slid cake. But this? Gone before I could blink. Even the uncle who doesn’t like anything fresh had seconds. (inspired by Jamie Oliver)

Ingredients Needed

For the Dressing:

• 1/4 cup honey. Sticky like tree sap, almost annoying but worth it.
• 1/4 cup orange juice. Squeeze it yourself. Or don’t. Life’s short.
• Zest of one lemon. Sharp, electric. Like summer rain on hot pavement.

For the Fruit:

• 1 pound strawberries, hulled and quartered. Let the juice stain your fingers.
• 6 oz blueberries. Little bursts, like edible beads.
• 6 oz raspberries. Handle them like secrets. Fragile.
• 3 kiwis, peeled and sliced into lazy moons.
• 1 orange, peeled, hacked into odd shapes. It’s fine.
• 2 apples, peeled and chopped. Go for snap. Think Fuji or Honeycrisp.
• 1 mango, peeled. Slippery, kind of a pain. Worth it.
• 2 cups grapes. Whole or halved, up to you. Just clean them.

How To Make Jamie Oliver Fruit Salad

• Grab a small bowl. Mix the honey, orange juice, lemon zest until it listens to you. When it looks shiny and smells like sunshine hit a grove, you’re good.
• Wash the berries. Gently. Like they might protest. Peel and slice the rest of the fruit — kiwi moons, mango cubes, orange shards, apple crunch. Whatever shape it lands in is the right one.
• Toss it all into the biggest bowl you have. Not a fancy one, just something that feels generous. Drizzle the dressing across the top like you’re painting. Then, with your hands or a big spoon, fold it together. Gently. You’re not stirring stew here.
• Wrap the bowl, stick it in the fridge. Give it time to settle, to get cool and friendly. Half an hour at least. Longer if you’ve got patience. That chill? It does something magic.

Why I Love This Recipe

It’s loud and soft at the same time. It’s the way mango lingers in your teeth. Or how the lemon hits you in the back of the mouth when you weren’t ready. I made this once for people who didn’t know each other well. By the end of the bowl, they did.

Recipe Tips

• Taste everything. Sometimes the fruit’s already singing, and you barely need the honey.
• Throw in torn mint or basil if you’re feeling wild.
• Craving crunch, A handful of toasted coconut or seeds does the trick.
• Lemon juice saves the apples from turning sad and brown.
• Want to level it up,Serve it over thick yogurt. Or next to grilled meat. No rules.

How To Store This Jamie Oliver Fruit Salad

• At Room Temp: An hour, maybe. Then it starts to weep and wilt.
• In the Fridge: Covered, cold, back corner. A day, two tops. The textures soften but sometimes that’s nice.
• In the Freezer: Honestly, Don’t. But if you must, make peace with using it in smoothies.
• Reheating: Nope. Just eat it cold, straight from the bowl. Maybe at midnight. Maybe not even with a spoon.

Let’s Answer a Few Questions!

Can I Make This Fruit Salad Ahead Of Time?
Sure. Just wait to dress it until you’re close to serving. Otherwise, it gets droopy. Not tragic, just less bright.

What If I Don’t Do Honey?
Use maple syrup. Or agave. Or whatever makes you feel good.

How Do I Stop the Apples From Going Gross?
Lemon juice is your friend. Don’t skip it.

Is This Thing Vegan?
If you skip the honey, yes. Easy fix.

Nutrition Facts (per serving)

• Calories: 163
• Carbs: 41g
• Protein: 1g
• Fat: 0g
• Sugar: 31g
• Fibre: 4g
• Sodium: 4mg

More Jamie Oliver Recipe:

• Jamie Oliver Rice Salad
• Jamie Oliver Eggy Bread
• Jamie Oliver Strawberry Buckwheat Pancakes