Summer Fruit Salad

Name: Summer Fruit Salad
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 8-ounce (28 gram) bag arugula; 1 cup mango, diced; 8 ounces (28 grams) Gefen Mandarin Oranges (whole segments), drained; 1 cup strawberries, cleaned and halved; 1 cup blueberries; 1 cup black cherries, sliced in half and pitted; 1 kiwi, peeled, sliced, and cut in half; grilled peach slices (optional); 6 tablespoons oil; 3 tablespoons lime juice or orange juice; 3 tablespoons Gefen Honey; 1/4 teaspoon vinegar; 3/4 teaspoon fresh grated ginger or 1 cube Dorot Gardens Frozen Ginger (or 1/4 teaspoon ground ginger); 2 cups Frosted Flakes cereal; 2 tablespoons oil; 3 tablespoons Haddar Brown Sugar; 1/2 cup honey-glazed slivered almonds

Rivky Kleiman May 6, 2026

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This salad truly enhances summer’s amazing fruits. Try it while you can. It’s simply sensational!

20m 8

Easy Vegetarian Low Fat Salt Free Pescatarian Vegan Parve

Contains: Gluten, Wheat, Tree nuts, Soy

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Ingredients

Salad

1 8-ounce (28 gram) bag arugula
1 cup mango, diced
8 ounces (28 grams) Gefen Mandarin Oranges (whole segments), drained
1 cup strawberries, cleaned and halved
1 cup blueberries
1 cup black cherries, sliced in half and pitted
1 kiwi, peeled, sliced, and cut in half
grilled peach slices (optional)

Dressing

6 tablespoons oil
3 tablespoons lime juice or orange juice
3 tablespoons Gefen Honey
1/4 teaspoon vinegar
3/4 teaspoon fresh grated ginger or 1 cube Dorot Gardens Frozen Ginger (or 1/4 teaspoon ground ginger)

Crunch Topping

2 cups Frosted Flakes cereal
2 tablespoons oil
3 tablespoons Haddar Brown Sugar
1/2 cup honey-glazed slivered almonds

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citrus fresh fruit fresh greens light party refreshing simple summer sweet

Directions

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place all crunch ingredients on baking sheet and mix well. Bake for 15 minutes, tossing once after seven minutes.

Whisk together the dressing. Combine all salad ingredients in a large bowl. Just before serving, mix in the dressing and top with the crunch.

Notes:

This salad can be individually plated or tossed together to feed a crowd.

Variations:

If desired, you can use baby spinach leaves instead of arugula.

Description:

Photography: Jeremy Merriam.

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Summer Fruit Salad

Rivky Kleiman

Family Table by Mishpacha Magazine

Recipe Description:

This salad truly enhances summer’s amazing fruits. Try it while you can. It’s simply sensational!

Ingredients

Salad

1 8-ounce (28 gram) bag arugula
1 cup mango, diced
8 ounces (28 grams) Gefen Mandarin Oranges (whole segments), drained
1 cup strawberries, cleaned and halved
1 cup blueberries
1 cup black cherries, sliced in half and pitted
1 kiwi, peeled, sliced, and cut in half
grilled peach slices (optional)

Dressing

6 tablespoons oil
3 tablespoons lime juice or orange juice
3 tablespoons Gefen Honey
1/4 teaspoon vinegar
3/4 teaspoon fresh grated ginger or 1 cube Dorot Gardens Frozen Ginger (or 1/4 teaspoon ground ginger)

Crunch Topping

2 cups Frosted Flakes cereal
2 tablespoons oil
3 tablespoons Haddar Brown Sugar
1/2 cup honey-glazed slivered almonds

Directions

Step 1 - Prepare the Crunch

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place all crunch ingredients on baking sheet and mix well. Bake for 15 minutes, tossing once after seven minutes.

Step 2 - To Serve

Whisk together the dressing. Combine all salad ingredients in a large bowl. Just before serving, mix in the dressing and top with the crunch.

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Summer Fruit Salad

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