Fruit Salad with Honey Lime Dressing

Summer fruit tossed together in serving dish topped with mint.

5 from 8 votes

Fruit Salad with Honey Lime Dressing

Made with fresh seasonal fruit and a sweet and tangy honey lime dressing, this is the Fruit Salad to beat all others! It is light, refreshing, and incredibly simple to make.

Prep Time15

Chilling30

Total Time45

Course: Salad

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

mircoplane

Ingredients

Honey Lime Dressing

3 tablespoons honey
1 teaspoon lime zest ~1 lime
3 tablespoons lime juice ~2 limes

Fruit Salad

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

US Customary - Metric

Instructions

Prepare Honey Lime Dressing. Combine 1 teaspoon lime zest, 3 tablespoons lime juice, and 3 tablespoons honey together in a small mixing bowl until well incorporated. Set it aside to use on fruit salad. *Tip zest the lime BEFORE cutting open to juice.
Wash, Dry, and Chop. Wash and dry the fruit, even if you plan to peel the fruit. If needed, peel the fruit and cut into small bite-sized pieces. Aim for each piece to be about the size of a blueberry.
Combine. In a large mixing bowl, combine the prepared fruit with the prepared dressing.
Chill. Cover and refrigerate for at least 30 minutes, but no longer than 24 hours prior to serving.
Serve. Right before serving, chiffonade 5 mint leaves 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 prepared fruit salad and gently toss to combine. Transfer the fruit salad into a serving bowl and serve immediately.

Notes

Fruit: Use any sturdy, ripe seasonal fruit you like for this recipe. I recommend staying away from frozen or canned fruit and fruit that browns easily, like apples, pears, and bananas.

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 served within 12 hours of preparation.

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