Cocktail Fruit Sweet Medley

I started making this on Sunday mornings when I wanted something bright and easy that didn't involve turning on the oven. The first batch disappeared so fast I didn't even get a photo. Now it's my go-to whenever I need color on the table and something that tastes like effort but isn't.

I made this for a brunch once and set it out in a glass bowl next to yogurt and granola. People kept coming back for more, and someone asked if I'd ordered it from a café. I didn't correct them right away.

Ingredients

• Pineapple: Use fresh if you can; the tartness balances the syrup and it holds its shape better than canned.
• Mango: Look for fruit that gives slightly when pressed but isn't mushy, and cut it into chunks about the same size as the pineapple.
• Strawberries: Hull them and quarter so they soak up the syrup without falling apart.
• Grapes: Halving them lets the syrup seep in and makes them easier to eat with a spoon.
• Kiwi: Peel with a spoon if you want to avoid waste, then slice into rounds or half-moons.
• Water and sugar: This simple syrup is what makes everything shine and ties the flavors together.
• Lemon juice: Just a tablespoon keeps the fruit from browning and adds a gentle brightness.
• Vanilla extract: Optional, but it rounds out the sweetness in a way that feels intentional.

Instructions

Make the syrup:

Combine water and sugar in a small saucepan over medium heat, stirring until the sugar dissolves and the liquid turns clear. Pull it off the heat, stir in lemon juice and vanilla if using, then let it cool completely on the counter.

Prep the fruit:

Wash, peel, and cut everything into bite-sized pieces, keeping the sizes fairly uniform so each spoonful has a little bit of everything.

Toss and coat:

Pile all the fruit into a large bowl, pour the cooled syrup over top, and toss gently with a spoon until every piece is lightly coated and glistening.

Chill and serve:

Cover the bowl and refrigerate for at least an hour so the flavors can settle in. Serve cold, straight from the bowl or spooned over yogurt, pancakes, or vanilla ice cream.

Save

One summer I made this every week and kept a jar of syrup in the fridge so I could toss it together in minutes. It became the thing I'd bring to potlucks, and eventually people started asking for it by name.

Choosing Your Fruit

Stick with fruits that hold their shape and won't turn to mush after sitting in syrup. I've learned that berries, stone fruits, and tropical varieties work best, while bananas and very ripe peaches tend to break down too fast.

Serving Ideas

This works as a light dessert on its own, but I've also spooned it over Greek yogurt for breakfast, layered it into parfaits, and used it as a topping for pound cake or vanilla panna cotta. Once I even stirred it into sparkling water for a quick fruit punch.

Storage and Make-Ahead Tips

You can prep the syrup a day or two ahead and keep it in the fridge until you're ready to use it. The fruit salad itself stays fresh for up to two days, though the kiwi and strawberries may soften a bit over time.

• Store in an airtight container to keep everything from drying out.
• Give it a gentle stir before serving if the syrup has settled to the bottom.
• If making ahead for a party, add delicate fruits like berries closer to serving time.

Save

This is the kind of recipe that makes you look like you tried harder than you did. It's bright, it's easy, and it always disappears faster than you expect.

Recipe FAQs

→ What fruits are used in this cocktail mix?

Pineapple, mango, strawberries, seedless grapes, and kiwi are combined to create a colorful medley.

→ How is the syrup for the fruit mix prepared?

Sugar is dissolved in water over medium heat, then removed from heat and blended with fresh lemon juice and optional vanilla extract before cooling.

→ Can I use other fruits in this mix?

Yes, seasonal fruits can be substituted but avoid overly soft ones that might break down in the syrup.

→ How long should the fruit mixture chill before serving?

Chill for at least one hour to allow the flavors to meld and develop fully.

→ Are there any suggested serving ideas?

This fruit medley can be enjoyed on its own or added as a topping to yogurt, pancakes, or ice cream.

→ Is this fruit mix suitable for special diets?

It is vegetarian, gluten-free, and contains no common allergens, making it suitable for many dietary needs.