Dessert

Sue Sue’s Fruit Salad with Ice Cream Recipe

ByClara Bennett March 5, 2026March 5, 2026

Introduction

Sue Sue’s Fruit Salad with Ice Cream is a refreshing and colorful treat perfect for warm days or a light dessert. This vibrant mix of fresh berries, tropical fruits, and zesty lemon complements your favorite ice cream or sorbet for a delightful finish.

An oval white plate filled with a colorful fruit salad sits on a white marbled surface, containing many layers of various fruits: bright red strawberry halves scattered evenly, dark purple grapes cut in half mixed with whole blueberries and blackberries, green kiwi slices with seeds showing, orange mandarin segments, and small pieces of yellow pineapple. A green mint leaf cluster is placed at the center for decoration. A silver spoon rests inside the plate on the left side. Around the plate, there are lemon slices on a small white plate and a pink cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. strawberries (hulled and quartered)
2 1/2 cups pineapple
6 oz. blueberries
6 oz. blackberries
2-3 kiwis (peeled and sliced)
3 cuties (peeled)
1 1/2 cups red grapes (cut in half)
1/2 cup frozen apple juice concentrate
1 tablespoon honey
Zest of 1 lemon
Juice of one lemon
Ice cream of choice (strawberry, orange sorbet, rainbow sorbet, or vanilla)

Instructions

Step 1: Wash and chop all the fruit as directed, then add them to a large mixing bowl along with the honey, frozen apple juice concentrate, lemon zest, and lemon juice.
Step 2: Mix everything gently to combine all the flavors evenly, then serve immediately or refrigerate until ready to serve.
Step 3: For an extra special touch, serve the fruit salad topped with your choice of ice cream or sorbet.

Tips & Variations

Use fresh, ripe fruit for the best flavor and texture in your salad.
You can substitute honey with agave syrup or maple syrup for a different sweetness profile.
Add a handful of chopped fresh mint leaves to brighten up the salad.
Try different citrus zests like orange or lime for a new twist.
For a vegan version, choose a dairy-free sorbet or ice cream.

Storage

Store the fruit salad in an airtight container in the refrigerator for up to 2 days. The fruit may release some juice, so give it a gentle stir before serving. It’s best enjoyed fresh, but can be chilled before serving. Avoid freezing as it will alter the texture. Keep the ice cream or sorbet separate until ready to serve for best results.

How to Serve

A white plate filled with a colorful mix of fresh fruit pieces, layered closely together. The base layer shows deep purple blackberries and blueberries, giving a textured and shiny look. Scattered on top are bright red strawberries, some halved, along with shiny dark red grapes. Vibrant orange mandarin slices and chunks of pale yellow pineapple add a juicy contrast. Slices of green kiwi with tiny black seeds and thin skin pieces are placed among the fruits. In the middle, a sprig of fresh green mint leaves tops the fruit. A silver spoon rests on the edge of the plate, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the fruit salad in advance?

Yes, you can prepare it a few hours ahead and refrigerate, but for the freshest taste and best texture, consume within 1-2 days.

What types of ice cream work best with this salad?

Strawberry, orange sorbet, rainbow sorbet, or vanilla ice cream all complement the fruit salad nicely, but feel free to experiment with your favorite flavors.