Rainbow Fruit Salad Recipe {Kid-Friendly with No Added Sugar!}

I don’t know about you, but I’m always looking for creative ways to get my kids to eat their fruit and veggies. If you can relate, you will love this colorful rainbow fruit bowl. More importantly, your kids will too!

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Kid-Friendly Rainbow Fruit Salad

This recipe is from my 9-year-old son, Nathan. But don’t let that scare you off -it’s super easy and really good! We were putting together a fruit salad recipe one day and he realized that it had all the colors of the rainbow, so he named it Rainbow Fruit Salad.

Rainbow fruit salad is a deliciously fresh fruit salad with your favorite fruits and no added sugar. It’s so easy to make, the kids can help!

Basically, you put together any and all fruits that you like. It’s completely up to you. Plus, it doesn’t have to be a rainbow. But according to Nathan it is better that way. Haha.

We make this all the time because it’s so easy and my kids love it. They could eat fruit all day, but they particularly enjoy eating this simple fruit salad because they get to help make it and choose the ingredients. Mixing it all up together makes it even more fun.

Rainbow Fruit – How to Make a Simple Fruit Salad

Have you ever noticed how colorful fruit is? If you have a child struggling to eat fruit and veggies, make sure to point out the bright hues – it really does help! 

Fruit to Use

The beauty of this rainbow fruit recipe is you can use any fruit you’d like! If you want a good starting point, here’s what we used:

• watermelon
• cantaloupe
• strawberries
• blueberries
• grapes
• peaches
• bananas
• canned pineapple (it’s better if you use fresh pineapple, but I didn’t have any on hand), drained
• kiwi
• limes/lemons

How to Make Rainbow Fruit Salad

Chop, cut, peel the fruit as needed. This is where the older kids can help. For example, Emily helped cut up the strawberries.

Nathan helped me cut the watermelon. Plus, even Joshua helped pick grapes off the stems (I only found 2 or 3 stems in the bowl later!)

In fact, the only one who didn’t help was Luke. He was napping, which was a good thing, because he would have just eaten everything. My kids love fruit.

Once everything is chopped:

1. Drain the pineapple (if you used canned).
2. Gently combine everything except the kiwi, bananas, and lemon/lime in a large bowl.
3. I save the kiwis and bananas until the last minute because they’re more delicate. Also, note that the bananas do turn brown overnight, so don’t put this together the night before. In fact, if you plan on this lasting more than a day or two, you may want to skip the bananas altogether or just slice a few into individual serving bowls.
4. Finally, I cut the lemon and lime in half and squeeze the fresh juice all over the fruit salad. You don’t have to do this step, but I think it adds a nice extra tang to the salad.

Scoop out a nice big bowl and enjoy your Rainbow Fruit Salad recipe! My whole family did!

More Kid-Friendly Recipes to Try:

• 10-Minute Blueberry Energy Bites
• 2-Ingredient Banana-Egg Pancakes
• Healthy Pumpkin Pie Overnight Oats
• Rainbow Acai Yogurt Bowl

Rainbow Fruit Salad

Print Recipe

A deliciously fresh fruit salad with your favorite fruits and no added sugar. So easy the kids can help!

• Author: Erika Bragdon

Ingredients

• any fruits you like
• watermelon
• cantaloupe
• strawberries
• blueberries
• grapes
• peaches
• bananas
• pineapple, fresh or canned (drained)
• kiwis
• limes/lemons

Instructions

1. Chop, peel, etc. the fruit as needed. Drain the canned pineapple.
2. Combine everything, except the kiwis, bananas, and lemon/limes.
3. Slice the lemon and lime in half and squeeze 1 slice of each over the fruit.
4. Add the kiwi and bananas just before serving.

Notes

© Musings From a Stay At Home Mom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe.

Nutrition

• Calories: 908
• Sugar: 167g
• Sodium: 42mg
• Fat: 4g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Carbohydrates: 233g
• Fiber: 30g
• Protein: 14g

 © Living Well Mom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe.