This simple fruit salad is made with delicious fresh fruit and topped with an easy honey lime dressing. Perfect for a side dish, snack, or dessert!
It’s the time of year when fruit is abundant, ripe, and incredibly delicious! Many of you have been asking for lighter recipes and while I love a good slice of chocolate cake, sometimes it’s nice to have a healthier option.
So today I’m going to show you exactly how I make my favorite fruit salad! This recipe is incredibly simple to throw together and the fruit is coated in an easy honey-lime dressing. I love to make this recipe for potlucks or get togethers during the spring and summer months.
If you can’t find a certain kind of fruit in this recipe or just want to try something else, I’ve included several other options that work great too. I’m also sharing tips for how to prepare this ahead of time if you’re short on time!
How To Make This Fruit Salad
To make this fruit salad recipe, you’ll start out by gathering up all of your fresh fruit. For this recipe we’ll be using strawberries, pineapple, blueberries, grapes, and kiwis. Let’s break down each one and how to find the best fruit for this recipe:
- Strawberries: Unlike other fruits, strawberries don’t ripen anymore once they’re picked. It’s best to use strawberries that are bright red and avoid any with white tops. I suggest slicing or chopping them into thicker pieces, about 1/2-inch thick, so they hold up better too.
- Pineapple: Look for pineapples that are golden-yellow in color, if it’s too green then it’s not quite ripe yet. I like to chop the pineapple into bite-sized pieces so that it’s easier to eat.
- Blueberries: I prefer to use one 12-ounce container of fresh blueberries in this recipe for a pop of color and they taste delicious too. You want to use blueberries that are smooth, firm, and plump and avoid any that are soft or mushy.
- Grapes: I’ve made this fruit salad with red grapes, green grapes, and a mix of the two so feel free to use any kind of grape that you want in this recipe. You can also slice the grapes in half so they’re easier to eat, but I find it a bit easier to leave them whole. I suggest using grapes that are firm and spring back when you press them lightly.
- Kiwis: I love adding some kiwis because they add a beautiful color and flavor to this fruit salad. You can tell if kiwis are ripe by pressing your thumb into them, if they give to a little pressure then they are ripe. I suggest slicing them into thicker slices so they hold up when you mix everything together.
Once you’ve prepared all of the fruit, you’ll combine it in a large mixing bowl and then make the dressing.
For the dressing, you’ll be using a mixture of honey, lime juice, and lime zest. To make the honey lime dressing, you’ll simply whisk everything together until it’s well combined.
Then, just pour the dressing on top of the fresh fruit and toss the fruit until it’s completely coated with the mixture. At this point, you can go ahead and serve the fruit salad or cover it tightly and refrigerate it for a couple of hours until you’re ready to enjoy it.
What are some other fruits that would work well in this recipe?
Peaches, cantaloupe, mandarin oranges, watermelon, blackberries, apples, and bananas would all work great in this recipe! If you’re making this a little ahead of time and using apples or bananas, I would wait to add them until right before serving.
How can I prepare this ahead of time?
To make this ahead of time, you can wash, slice/chop all of your fruit, and store the fruit in separate containers in the refrigerator. You may also make the dressing 1-2 days in advance and store it in an airtight container at room temperature. When you’re ready to serve it, add the fruit to a large mixing bowl, whisk the dressing, pour it over the fruit, and toss until all of the fruit is coated with the dressing.
How long will this fruit salad keep?
I suggest serving it right after you make it, but you can store it in an airtight container in the refrigerator for a couple of hours without noticing much of a difference. You can also store leftover fruit salad in the refrigerator for up to 2 days.
- It’s best to zest your lime first, then juice it. To get the most juice out of your lime, roll it on the counter with your hand, then slice it in half, and squeeze it.
- When cutting the strawberries and kiwis, I suggest slicing or chopping them into thicker pieces so that they hold up better when you mix everything together.
- Feel free to swap out any of the fruit in this fruit salad for something else that’s in season or that you have on hand!
More Ways To Use Fresh Fruit!
- 1 pound strawberries sliced or chopped into ½-inch thick pieces
- 1 pound fresh pineapple chopped
- 12 ounces fresh blueberries
- 12 ounces (2 and ¼ cups) red or green grapes sliced in half or whole
- 5 kiwis peeled and sliced
- ¼ cup honey
- 2 tablespoons (30 ml) fresh lime juice
- 1 teaspoon lime zest
- Add the fresh fruit to a large mixing bowl. Set aside.
- In a small mixing bowl, whisk together the honey, lime juice, and lime zest until fully combined.
- Pour the dressing on top of the fresh fruit and toss until all of the fruit is coated. Serve and enjoy or cover tightly and refrigerate until you’re ready to serve.