Mixed Fruit Salad

This fruit salad keeps things simple and light. Chopped apples, sliced bananas, pineapple chunks, and raisins get tossed in a reduced-calorie mayo dressing brightened with lemon juice. The celery is the unexpected addition here, and it works. That snap of crunch against the soft fruit gives each bite some contrast.

The lemon juice does double duty: it adds tartness to balance the sweet fruit and keeps the apples and bananas from browning while the salad chills.

Let it sit in the fridge for an hour or two before serving. The flavors blend together and the dressing coats everything more evenly once chilled.

Pro Tips

• Use a firm apple variety like Granny Smith or Fuji. Soft apples turn mushy after chilling.
• Slice the bananas last and fold them in gently so they hold their shape.
• Drain the pineapple chunks thoroughly. Extra juice thins out the dressing.
• Serve on lettuce leaves for a classic presentation that also keeps the plate from getting wet.

Variations

• Add halved grapes or mandarin orange segments for extra juicy sweetness.
• Swap mayo for Greek yogurt for a tangier, lighter dressing.
• Toss in chopped walnuts or pecans just before serving for a nutty crunch.