35 Fruit Salad Recipes That Take Brunch Up a Notch

Photo by Alex Lau1/35Mango and Cucumber Chow
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Photo by Alex Lau2/35Citrus and Avocado Salad with Orange Water
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Photo by Jeremy Liebman3/35Apple Salad with Toasted Mustard Seeds and Herbs
Mustard seeds add texture and tiny pops of heat in the honey and cider vinegar dressing that coats this sweet-and-savory apple salad.
Photo by Alex Lau4/35Cantaloupe and Cucumber Salad
Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.
Photo by Ted Cavanaugh5/35Radicchio and Citrus Salad with Preserved Lemon
Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson6/353-Ingredient Grilled Watermelon, Feta, and Tomato Salad
Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.
Photo by Michael Graydon & Nikole Herriott7/35Savory Peach and Cucumber Salad
Late summer is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani8/35Peaches and Shaved Fennel Salad with Red Pepper
There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.
Photo by Alex Lau9/35Nectarines and Peaches with Lavender Syrup
The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.
Photo by Michael Graydon & Nikole Herriott10/35Radicchio and Citrus Salad with Burrata
We're over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
Michael Graydon + Nikole Herriott11/35Persimmons with Greek Yogurt and Pistachios
Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.
Photo by Jennifer Davick12/35Winter Fruit Kefir Salad
Dressed in a tropical coconut kefir-and-mint vinaigrette, this kaleidoscopic fruit salad is a pleasure for all of the senses.
Photo by Marcus Nilsson.13/35Strawberry-Cucumber Salad With Lemon Cream
Strawberries and cream...and cardamom. The cooling spice and cucumbers give berries an element of intrigue.
Photo by Ted Cavanaugh, Food Styling by Sue Li14/35Radicchio and Plum Salad
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.