Mary Berry Fruit Salad

It was one of those warm afternoons — not blistering hot, but the sort that begs for something light, cold, and not too clever. I’d just come in from watering the back garden, and all I wanted was something fresh. Not another biscuit. Not toast. Just… fruit.

That’s when I remembered this little gem inspired by Mary Berry. It’s not really a recipe in the fussy sense — more of a method. A way to take what’s in season, give it a quick toss in something tangy-sweet, and serve it chilled. Proper refreshment.

And I’ll say this: it’s become a quiet classic in my kitchen. I make it when the fridge is looking abundant and I don’t want anything heavy. My mum calls it “that garden fruit bowl.” I just call it lunch, sometimes.

Ingredients

• 1 ripe mango, peeled and diced — soft and golden, the backbone of the bowl
• 1 punnet strawberries, hulled and halved — sweet and juicy, preferably British
• 2 kiwis, peeled and sliced — tart and slightly floral
• 1 cup blueberries — I never measure; just chuck them in
• 1 tablespoon honey — or maple syrup if you’re plant-based
• Juice of 1 lime — brightens everything and stops the fruit turning sad and brown

(Sometimes I add a sprig of mint if I’ve got it in the windowsill. Makes me feel fancy.)

How To Make It

1. Get a big bowl — not your cereal one, a proper mixing bowl.
2. Add your chopped mango, strawberries, kiwi slices, and blueberries.
3. In a small jug or mug, whisk together the honey and lime juice.
4. Pour the dressing over the fruit.
5. Toss it gently — I mean it. Don’t go mashing it into compote.
6. Cover the bowl and pop it in the fridge for at least 30 minutes.

That’s it. The lime soaks in, the honey mingles, and the fruit somehow becomes more than the sum of its parts. I’ve served it in jam jars, in teacups, in one massive trifle dish when I was trying to be impressive. Always works.

Common Mistakes (I’ve made most of these)

Why did mine turn into mush?
You probably stirred it too hard. Think folding, not mixing.

My fruit salad got watery. What did I do wrong?
You may have used very ripe or water-heavy fruit like melon. Stick with firmer stuff for this one.

I added banana and it went brown. Help?
I hear you. Add banana just before serving if you must — or skip it altogether.

Can I make it ahead?
You can, but not more than a day. And don’t dress it until you’re close to serving time.

Storing and Serving Tips

• Fridge: Store covered, eat within 24–36 hours. It does get softer the longer it sits.
• Freezer: Only freeze if you want smoothie ingredients. Once thawed, it’s not salad anymore.
• Reheating: No. Please don’t heat fruit salad. That’s just fruit soup.

What To Serve With It

• Greek yoghurt — Thick, creamy, and cool. Turn it into a proper breakfast.
• Crushed meringue — Instant Eton Mess energy.
• Toasted almonds or flaked coconut — Texture, baby. You need that crunch.

FAQs

Can I use frozen fruit?
Not ideal here. Fresh fruit holds its shape and looks far nicer in the bowl.

Can I skip the honey?
Sure, especially if your fruit’s super ripe. Or swap it for agave or maple.

How do I stop the fruit browning?
Lime or lemon juice helps. Particularly with apples, pears, or bananas (though I’d avoid those here).

Can I make it more filling?
Absolutely. Add yoghurt, granola, chia seeds, or even cottage cheese if you’re bold.

Try More Recipes:

• Mary Berry Cranberry Cake
• Mary Berry Creme Caramel
• Mary Berry Custard Slice Recipe