Candy Fruit Salad (AIP, Paleo)

Last month, I did the most fun giveaway I’ve ever done. I hosted a giveaway for the personal chef experience for a winner and guest of their choice here in the Oklahoma City Metro! It was for me to create a menu based on their preferences and restrictions, then go to their home on a pre-determined date and cook dinner for them.

It was SO much fun. I went to the winner’s home yesterday (who happened to be a friend from grad school!) and made dinner for her family. It was fun to play with different flavors, ingredients, and textures.

I admitted early on that dessert wasn’t my forté, so instead opted to make a fruit salad with homemade whipped cream for them for dessert. I’ve been making this fruit salad for years and it’s my go-to recipe!

It’s my favorite contribution to potlucks, etc because then I know there’s something sweet I can eat. I also made this (without the mint) for my best friend’s baby shower a couple of months ago, and it was a hit as well.

However, whenever, wherever you make this, I hope you love it as much as we do.


Candy Fruit Salad

  • Servings: 5
  • Difficulty: easy
  • Print



1 cup chopped strawberries
1 pint blueberries
1 cup green grapes, halved
1 cup chopped pineapple
1 cup chopped apricots
(Or 5-6 cups chopped fruit of your choice)
1 TB honey
Zest of 1 lemon
1 TB lemon juice
Optional: 1 TB finely chopped mint

Optional Whipped cream ingredients (NOT AIP or Paleo):
1 pint heavy whipping cream
3/4 tsp vanilla
1/4 tsp salt
3 TB coconut sugar

Fruit Salad Directions:

  1. Add all fruit to a suitable-sized mixing bowl and gently toss to combine.
  2. Drizzle on the honey, add lemon zest and juice, and sprinkle on mint if using, then gently stir to combine well.
  3. Place in fridge to marinate for at least 30 minutes, up to 2 hours.
  4. Gently toss to redistribute flavors when serving.
  5. Serve and live your happiest summery fruit salad dreams.

Whipped Cream Directions:

  1. Add all whipped cream ingredients to a metal bowl or bowl of a stand mixer if using (I don’t have a stand mixer, so I just used a whisk).
    • Tip: Store the metal bowl AND whisk in the freezer for 30 minutes before making the whipped cream. It’ll come together much more quickly!
  2. Whisk until peaks form, or turn the stand mixer on low-medium speed until peaks start to form. Be careful not to over-mix because it goes from perfectly whipped to too thick in the blink of an eye!
  3. Serve fruit salad with a generous dollop of whipped cream. Or eat spoonfuls right out of the bowl. Either way, devour.

-This fruit salad will keep for a few days in the fridge, but the colors will start to run together so it may not be as vibrant. Best to make it the day you want to serve it.
-Zest the lemon before you juice it, otherwise it’ll be too flimsy to zest.
-Whipped cream will keep for up to 5 days in the fridge.

This entry was posted in AIP, Autoimmune Protocol, Food, gluten free, Healthy, Paleo, Recipes, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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