Description

This honey lime fruit salad is a vibrant, refreshing mix of fresh seasonal fruits tossed in a sweet and zesty honey lime dressing. It’s the perfect side dish or light dessert for summer gatherings, brunches, or healthy snacking—easy to make, gorgeous to serve, and bursting with flavor.

Ingredients

– 1 ½ cups strawberries, hulled and quartered

– 1 cup blueberries, rinsed and dried

– 1 cup grapes, halved (red or green)

– 1 ½ cups pineapple, peeled and chopped

– 2 kiwis, peeled and sliced

– 1 mango, peeled and diced

– 1 ½ cups watermelon or cantaloupe, cubed

– 1 banana, sliced (optional, add just before serving)

– 3 tablespoons honey

– 1 tablespoon fresh lime juice

– 1 teaspoon lime zest

– Optional: chopped fresh mint for garnish

Instructions

1. Wash and prep all the fruit. Peel, chop, and slice as necessary. Try to keep fruit pieces similar in size for even presentation.

2. In a small bowl, whisk together honey, lime juice, and lime zest until smooth.

3. Place the prepped fruit in a large mixing bowl.

4. Pour the honey lime dressing over the fruit.

5. Gently toss the fruit with a spatula or large spoon until evenly coated.

6. Chill in the refrigerator for 15–30 minutes before serving for best flavor.

7. Garnish with fresh mint if desired and serve immediately.

Notes

Add the banana just before serving to avoid browning.
You can substitute maple syrup or agave nectar for honey to make this vegan.
Feel free to customize with seasonal fruits like peaches, raspberries, or pomegranate seeds.
For a twist, add a sprinkle of chili powder or Tajín for a tangy-spicy flavor profile.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: Tossed, Raw
Cuisine: American, International

Nutrition

Serving Size: 1 cup
Calories: 110
Sugar: 18g
Sodium: 1mg
Fat: 0.4g
Saturated Fat: 0g
Unsaturated Fat: 0.4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg

Keywords: honey lime fruit salad, fresh fruit salad, healthy fruit salad, summer fruit salad, easy fruit recipe