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Does banana belong in fruit salad?

I'm making a fruit salad to take to a BBQ tonight, and I'm not sure what I'm going to put in it.

I'm starting with mangoes. I bought a case of really sweet ones so I can use as much of those as I need. Maybe 2 or 3. I'll also add blueberries and small red grapes. I'm thinking of a few plumcots, a nice rich purply red color, and maybe a sliced kiwi. Then I might squeeze half a lime over it and call it a day.

But what else belongs in a simple, fairly traditional fruit salad? Orange, apple, banana? Does the banana become unappetizing if the salad sits for an hour or two. (It's just-ripe, not overripe.)

Any advice? Opinions?

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  1. Personally, I don't like apples, oranges or bananas in fruit salad. I'd stick with your mango, blueberries, red grapes and kiwi and eliminate the plumcots (I think they get squishy). Lime is nice...you can also chop some mint for garnish. Have fun.

    2 Replies
    1. re: susan1353

      I agree, susan. Definitely add some mint and also some watermelon and/or cantalope would be nice.

      1. re: lynnlato

        Mint and fresh ginger are really good in a fruit salad. The ginger is subtle but really perks it up a bit.

        i made a big fruit salad a couple of years ago when helping to cater a post wedding day brunch. On a whim I added blueberries. There were many exclamations over the blueberries...people loved it and thought the blueberries were novel for some reason I could not figure out.

    2. I personally dont think banand does (beither does plums) ..Banana gets soggy and mushy and pretty much takes the flavor of the entire salad.

      I would include:


      1 Reply
      1. re: kcijones001

        Thanks, everyone. I do agree about the plums now that I think about it.

        The honeydew, strawberries, and pineapple are calling to me because they would add some new colors to the salad. And there is plenty of mint in the garden . . .

      2. jfood is very basic. Any fruit that is sweet and ripe you can place in front of him, he will eat.

        1 Reply
        1. re: jfood

          It's one thing to enjoy all fruit, but not all fruit will sit well in a salad, mingling w/ other sliced fruit & juices for an hour or two or more. Bananas get slimy and brown no matter how much citrus you toss in. Plums don't hold up all that well either.

          But I'm with you on eating it.

        2. Banana is good in salad if it is eaten immediately. If the salad is going to sit for awhile then I will pass banana as it will turn black quickly and make the salad looks unappetizing.

          1 Reply
          1. re: kobetobiko

            Yep...especially with other fruits that have acids/enzymes, like the kiwi...the banana would be mush and break down...bananas are a GREAT nutritious food but sadly don't "play nicely with other fruits" it seems, though they are awesome mixed with fresh strawberries....I love that in the morning and then mixed with Fage Greek yogurt.

          2. I like to make a dressing for my fruit salad--lemon juice and honey mixed together. Helps to keep the fruit looking fresh and is light enough that it doesn't change the flavor of the fruit, just gives it that pop!

            1 Reply
            1. re: Produce Addict

              I put orange juice, lime juice and mint on my fruit salad. Cut the grapes in half lengthwise, they are easier to eat.

              Put the banana in at the very last, if you put it in at all. It does not hold up very well.

            2. No Banana. It's a slimey, gooey mess if it sits at all. Eeeuuuuhhh.

              1. No! Bananas in fruit salad is a pet peeve of mine.

                1. Guess I'm the minority here, but I love banana in fruit salad.

                  4 Replies
                  1. re: callmijane

                    me too, I'm a yes to bananas in fruit salad.

                    1. re: smartie

                      I third that, although I guess they would have to be sliced and added right before eating. Always had bananas in fruit salad growing up, they add a nice creaminess.

                      1. re: Olallieberry

                        Fourth it. My Mammaw always adds bananas and I love it. I will admit though, if I were making it for a crowd other than family I might hesitate to preserve presentation. I also love fuji apples diced largely and tossed with lime juice in my fruit salad. Having fruit for breakfast now.

                        1. re: ArikaDawn

                          Fuji apples ROCK! Love 'em in a green salad w/ a balsamic vinaigrette. Mmmmmm.

                  2. too late now, but i hate fruits that tend to taint the lot... banana, watermelon, strawberries...

                    instead, i like honeydew, canteloupe, blueberries, grapes, pineapple, and i am a fan of apple and pear

                    1 Reply
                    1. re: Emme

                      yeah I'm with Val and some others, banana and highly citrus fruits don't play well with others.

                      apples too turn brown too easily and the texture clashes too strongly. if one must have apples serve them in sliced in bowls of lightly lemony water.

                    2. It's really up to your taste. I love banana in fruit salad. My grandmother used to use apple, orange, banana, melon, grapes, and peaches, then she'd add some orange juice to make it kind of soupy. The combination of banana and orange juice is still one of my favorite comfort foods, and I also enjoy it the next day, even when some of the fruit isn't as crisp.

                      I'm against watermelon in any fruit salad that's going to sit for more than an hour. To me, watermelon is only good when it's crisp. When it starts to go soft, it just isn't worth eating. Again, personal taste.

                      1. Unless you know that your crew loves banana in fruit salad, I would nix the banana. As the other posters have said, it gets mushy, soggy, yucky. Some people like it that way, but I've personally picked banana out of fruit salad many a day.

                        1. The star of your fruit salad is going to be the mangoes. In that case, I'd avoid adding the banana because the textures of the 2 - bananas and mangoes - are too similar.
                          IMO, fruits of varying texture usually work best together, as do fruits from similar geographic areas. Then I usually go either monochromatic for colour or the other way, and colour contrast.
                          So, with mangoes, fresh slivered coconut, lime or passion fruit (the fruit, not bottled or boxed juice) for spark. Then I'd break my geographic rule and add the blueberries :) No honey or sweeteners, the mango sounds sweet enough.

                          1. I like all fruit--so yes, I would include banana, apples, and oranges.

                            1. I love good fruit salads. The operative word being "good." I make some as simple as watermelon with kiwi slices -- a very colorful and delicious pairing -- to all out extravaganzas. For fruits that tend to brown such as apples and pears, the obvious acid water short soak is critical, as in juice of half a lemon in a couple of cups of water and swish the stuff through. Yes. I do like bananas in fruit salad, but I try to set time limits on when they go in. If I'm making a fruit salad to take to a picnic, I take the bananas in their peels and either add them myself, or just set them out for those who like them to peel and add. My only fairly inflexible rule on fruit salads is about oranges. I by far prefer valencia oranges in fruit salads. They are marvelously sweet, and never bite the diner. Navel oranges are just too unpredictable as far as sourness goes. Tangerines work well too, if they're the seedless kind. And sometimes just for fun and texture, I toss in some nuts. Chopped walnuts or pine nuts with mint are particular favorites. I do love pistachios, but since I moved out of driving distance of New Mexico's pistachio orchards, it difficult to find tender ones that haven't petrified..

                              1. Although I admit to having included bananas in fruit salad, I find them to be more problematic than helpful; like a lot of other folks who have commented. However, I do sometimes like to prepare a dressing for my fruit salad using bananas, yogurt, some creme cheese a bit of sugar to taste and a little lemon juice. I assemble the ingredients in the food processor and fold it with the fruit just before serving. A sprinkle of fresh ground nutmeg on top and it's complete.

                                1. Hint from Veggo -if you are making a large fruit salad that will not be eaten within the hour- mix in a portion of thawed frozen orange juice concentrate. It coats the bananas and other air/oxygen sensitive fruit pieces with pectin and retards the degradation of bananas and other fruit, and adds a little kick of its' own.