The Best Fruit Salad

Made with strawberries, blueberries, grapes, kiwi, and mango tossed in a sweet and tangy mint lime dressing, this Fruit Salad Recipe is light, refreshing, and incredibly simple to make.

My all-time favorite side dish to bring to a gathering is fruit salad. Specifically this Honey Lime Fruit Salad.

It comes together in minutes, is light and refreshing, and EVERYONE loves it!

But the reason this fruit salad stands out above the rest is the dressing. While fresh fruit is delicious on its own, it is downright spectacular when paired with a light honey-lime dressing that is kissed with mint.

Notes on Ingredients

• Fruit: Use any sturdy, fresh fruit you like for this recipe. My favorite combination is strawberries, blueberries, kiwi, grapes, and mango. Blackberries, raspberries, honeydew melon, and watermelon are all great additions to this fruit salad. I would recommend staying away from apples, pears, and bananas as they brown and bruise easily.
• Honey: The honey adds flavor and sweetness to the dressing. To keep this recipe vegan-friendly, use agave. Don't use maple syrup, as it can overwhelm the flavors of the fruit.
• Lime: Use the juice and zest of fresh limes to add a nice tang and bright finish to the dressing.
• Mint: The mint is an optional addition, but adds a nice, refreshing, vibrant flavor to the fruit salad.

How to Make Fruit Salad

This fruit salad recipe is as easy as whisking together the dressing and then tossing everything together.

• Wash, dry, and chop your fruit into bite-sized pieces if needed.
• Wash, dry, and chop the fresh mint into thin ribbons. The best way to do this is to stack the mint leaves on top of each other, roll them up like a cigar, and thinly slice them.
• Combine the lime zest, lime juice, and honey together in a small mixing bowl until evenly incorporated.

• In a large mixing bowl, toss together the prepared fruit.

• Drizzle the dressing over the fruit and add the chopped mint. Gently toss to combine.

• Cover and refrigerate for at least 30 minutes prior to serving, to allow the flavors to develop.
• Place the fruit salad into a serving bowl and serve.

How to Serve Fruit Salad

This Fruit Salad is the perfect addition to just about any meal, gathering, or party.

• Breakfast/Brunch: Pair this fruit salad with Hash Brown Breakfast Casserole, Ham and Cheese Quiche, Blueberry Coffee Cake, or French Toast Casserole.
• Summer Gatherings: Serve this fruit salad with Instant Pot Potato Salad, Italian Pasta Salad, and Grilled Burgers for a summer meal that everyone will love.
• Pot Luck: Be the hit of your next gathering by bringing this fruit salad. Of course, no one will complain if you also throw in some Homemade Brownies.

If you tried out this recipe for Fruit Salad, I would love for you to leave a comment and review below.

Fruit Salad

Made with strawberries, blueberries, grapes, kiwi, and mango tossed in a sweet and tangy mint lime dressing, this Fruit Salad is light, refreshing, and incredibly simple to make.

5 from 6 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 15 minutes minutes

Chilling: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 327kcal

Author: Kristen Chidsey

Ingredients

Honey Lime Dressing

• ▢ 3 tablespoons honey
• ▢ 3 tablespoons fresh lime juice about 2 limes
• ▢ 1 teaspoon lime zest

Fruit Salad

• ▢ 3 cups fresh strawberries stemmed, hulled, and halved
• ▢ 1 pint fresh blueberries
• ▢ 4 kiwi peeled and cut into bite-sized pieces
• ▢ 2 cups seedless red grapes halved
• ▢ 3 mango peeled, cored, and diced (about 2 cups)
• ▢ 5 mint leaves optional

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Heat the limes in the microwave for 15-20 seconds. Once heated, zest one of the limes using a Microplane, before slicing it open and juicing. Once zested, cut open the limes and juice them.
• Combine lime zest, 3 tablespoons of lime juice, and honey together in a small mixing bowl until well incorporated. Set it aside to use on fruit salad.
• Toss the prepared fruit together in a large mixing bowl.
• Chiffonade the mint by stacking the leaves on top of each other, rolling them into a cigar-like shape, and then slice the leaves into thin ribbons.
• Add the dressing and mint to the fruit and gently stir to combine.
• Cover and refrigerate for at least 30 minutes, but no longer than 24 hours prior to serving.
• Transfer the fruit salad into a serving bowl and serve.

Equipment Needed

• mircoplane

Notes

Fruit: Use any sturdy, frush fruit you like for this recipe.  I would recommend staying away from apples, pears, and bananas as they brown and bruise easily. Do not use frozen fruit. 

Substitution for Honey: To keep this recipe vegan-friendly, use agave. Don't use maple syrup, as it can overwhelm the flavors of the fruit.

This fruit salad is best prepared on the day of serving. While you can prepare Fruit Salad up to 24 hours in advance, I find the flavor and texture are best when prepared the day you intend to serve this fruit salad.

Storage: If you happen to have leftover fruit salad, you can refrigerate them in an airtight container for up to 48 hours. Drain off excess liquid before serving. 

Nutrition

Calories: 327kcal | Carbohydrates: 79g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 353mg | Fiber: 8g | Sugar: 66g | Vitamin A: 966IU | Vitamin C: 71mg | Calcium: 57mg | Iron: 1mg

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