What fruits should not be mixed in a fruit salad?

Avoid fruits that oxidize too fast or break down quickly, like apples (unless treated with lemon juice), raspberries, or watermelon if you plan to store it. Their textures and flavors can throw off the balance in a fruit salad like the Gordon Ramsay Fruit Salad .

How to make fruit salad Jamie Oliver?

Jamie Oliver’s version often uses a splash of elderflower cordial and different herbs like mint. Gordon Ramsay’s fruit salad, on the other hand, uses a citrus-vanilla sauce that gives it a more dessert-like flavor.

What’s the best fruit to put in a fruit salad?

Berries, pineapple, grapes, kiwi, and oranges are ideal. They're flavorful, colorful, and hold up well after being dressed in the sauce. For the classic Gordon Ramsay Fruit Salad , stick to the original lineup for that perfect harmony.

Can I make a fruit salad the night before?

Yes, with a few adjustments. Prep the sauce and layer the fruit, but save the bananas and sauce drizzle for the next day. This keeps the Gordon Ramsay Fruit Salad looking and tasting fresh.

Gordon Ramsay Fruit Salad Recipe – 5-Step Fresh & Amazing Treat

Gordon Ramsay Fruit Salad Recipe

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Bright, fresh, and wildly refreshing—this Gordon Ramsay Fruit Salad Recipe brings together tropical fruits, juicy berries, and a citrus-vanilla glaze in one stunning glass bowl. It’s the perfect balance of sweet and tangy, easy enough for a weekday snack, and elegant enough for your next brunch or dinner party centerpiece.

Author: RAMSAY
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 8 servings
Category: Desserts
Method: Chill / No-Bake
Cuisine: International

Ingredients

Scale

For the Citrus-Vanilla Glaze:

⅔ cup (160ml) freshly squeezed orange juice
⅓ cup (80ml) fresh lemon juice
⅓ cup (60g) packed brown sugar
½ tsp finely grated orange zest
½ tsp finely grated lemon zest
1 tsp (5ml) pure vanilla extract

For the Fruit Salad:

2 cups (300g) ripe pineapple, cut into bite-sized chunks
2 cups (300g) strawberries, cleaned and sliced
3 kiwi, peeled and thinly sliced
3 bananas, sliced (add just before serving)
2 oranges, peeled and cut into segments
1 cup (150g) seedless green or red grapes
2 cups (300g) blueberries, rinsed and dried

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Instructions

Simmer the Glaze: In a small saucepan, combine the orange juice, lemon juice, brown sugar, and both citrus zests. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes, or until slightly thickened.
Add Vanilla & Cool: Remove the pan from heat and stir in the vanilla extract. Allow the glaze to cool completely before using.
Prep the Fruit: In a large clear glass bowl or trifle dish, layer the fruits starting with pineapple, then strawberries, kiwi, bananas, orange segments, grapes, and finally blueberries. This creates a colorful, eye-catching presentation.
Combine & Chill: Once the glaze is fully cooled, drizzle it evenly over the layered fruit. Cover the bowl and refrigerate for at least 3–4 hours to let the flavors meld.

Notes

Always use fresh, in-season fruit for the best texture and flavor.
Let the sauce cool completely before pouring it on to prevent the fruit from breaking down.
Bananas brown quickly, so slice them right before adding.
A clear bowl helps showcase the beautiful layers—perfect for parties or potlucks.

Find it online: https://cookingwithramsay.com/gordon-ramsay-fruit-salad-recipe/