Rainbow Fruit Salad Platter with Citrus Drizzle

This juicy salad is all about the presentation, so make sure to choose the freshest produce you can find to get the most eye-catching results. Rainbow-hued berries, melons, and summer fruits are arranged in elegant rows and drizzled in a citrus dressing that’s infused with cinnamon and ginger. The slightly sweet sauce ties all the different ingredients together for a cohesive fruit salad that will surely turn heads at your next potluck or BBQ. Serve alongside a pasta dish or veggie burgers for a delicious and nutritious meal.

By Nancy Macklin, RDN,


  • 3 tablespoons orange juice
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1½ teaspoons pure maple syrup
  • ¾ teaspoon arrowroot powder
  • Dash ground cinnamon
  • Dash ground ginger
  • 4 cups assorted salad greens
  • 3 cups cubed watermelon
  • 2 mangoes, seeded, peeled, and sliced or chopped
  • 2 cups cubed fresh pineapple
  • 2 cups green grapes, halved
  • 1 cup fresh blueberries
  • 2 cups fresh blackberries
  • 2 cups red grapes, halved


  • For dressing, in a small saucepan whisk together the first seven ingredients (through ground ginger) until arrowroot powder is dissolved. Heat and stir over medium-high just until thickened. Remove from heat; cool.
  • Arrange salad greens on a large serving platter. Arrange the remaining ingredients rainbow-style on the greens. Drizzle with ¼ cup of the dressing and, if desired, sprinkle with additional cinnamon. Serve salad with remaining dressing.

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Toni Bartling

This is AWESOME- easy but has the best of everything. Perfect.

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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