Citrus and Vanilla Macerated Fruit

The additions of citrus and vanilla bean take the humble fruit salad from zero to hero in my Citrus and Vanilla Macerated Fruit. The fruit becomes all the more delectable as it sits in its own juices, which creates a kind of delicious syrup. This is the perfect addition to any brunch at home.

Growing up, whenever my grandmother hosted brunch, there was always a fruit salad on the table. To her, it was a simple and refreshing way to serve guests—something generous, colorful, and easy to share. She would fill it with grapes, strawberries, apple slices, and mandarin oranges (often from a can), finishing it at the last minute with slices of banana. Everything was tossed with orange juice, creating something closer to a fruit cocktail than what we might think of today. She served it in a large cut crystal bowl, giving it a quiet prominence among the rest of the dishes.

When I began thinking about the kind of brunch I could pull together at the last minute—something that still felt romantic and effortless—I found myself coming back to that fruit salad. More than anything, it was a way of taking everyday ingredients and making them feel just a bit more special. That sense of simple, understated elegance is at the heart of how I like to host, and it felt only natural to include a version of it here.

A fruit salad is also perfectly suited to a last-minute menu. It’s endlessly flexible—use what looks best at the market, or what you already have on hand. Berries, stone fruit, citrus, even banana all work beautifully together. Here, I’ve brightened it slightly with both orange and lemon juice, along with their zest, which adds a bit more depth and freshness. A small touch of vanilla brings a gentle sweetness that makes the fruit feel just a little more composed, without taking away from its natural flavor. I like to finish it with a few sprigs of mint for color and a hint of freshness.

The key is to let the fruit sit for a few minutes once it’s tossed with the citrus. As it rests, it releases its own juices, creating a light, naturally sweet syrup that brings everything together.

It may not be exactly the fruit salad my grandmother made, but it carries the same spirit—simple, generous, and quietly beautiful. Served alongside soft scrambled migas and an almond and lemon crumb cake, it becomes part of a brunch that feels both effortless and thoughtfully put together.

And if you’re tempted to include canned mandarin oranges, I won’t stop you—but I might suggest saving them for nostalgia’s sake.

From My Table–Hosting Notes

• This recipe is designed to be flexible. Use whatever fruit you have on hand, whatever’s on sale and looks good at the market, or whatever you’re craving. I like a combination of berries and stone fruit, as I’m showing here.
• If you want to add in apples or bananas, do as my grandmother and add at the last minute. The citrus will help preserve them, but I wouldn’t want them to lose their texture too much.
• When slicing the fruit, err on the larger side. This isn’t fruit salsa–the larger pieces are more appealing here.
• If you’d like to julienne some mint to add in here, that would be more herbal and lovely.
• Serve the macerated fruit in pretty glasses. I used these beautiful tulip glasses to serve. You could also use coupe glasses. There’s something extra refined about serving something as grounded as fruit salad in an extra pretty glass.

A Summer Dessert

For a fast brunch, my Citrus and Vanilla Macerated Fruit is a simple and elegant addition to the brunch table. In my Brunch Menu that’s ready in under an hour, I serve it alongside the most deliciously light and crunchy lemon almond crumb cake. I also add in soft scrambled migas with quick avocado salsa that are so tasty–it’s shocking to believe all of that deliciousness can be ready in an hour!

But fruit salad would make an excellent dessert in the summer time, particularly paired with many of menus. The citrus and vanilla bean really elevate it to make it elegant any time of day. Try it with the mustard roasted salmon and smashed potatoes with goat cheese on my Bright Early Spring Dinner Party Menu. Or let it be the finisher to my Modern Spring Dinner Party Menu which is completely fresh and seasonal. That menu has a silky green pasta on it (no cream!) and an asparagus flatbread. Or I love the idea of adding it in to my make ahead dinner for 6 which features white chicken chili. That menu is entirely make ahead so it would be extra easy to toss together this macerated fruit at the last minute and serve it with the strawberry brownies.

I can’t wait for you to try this vanilla and citrus macerated fruit! It’s quick and versatile–the kind of forgiving recipe you’ll be adding to your table time and time again. Just like my grandma’s unforgettable fruit salad.