Go Back
–+ servings
A bowl filled with a mixed fruit salad containing strawberries, blueberries, blackberries, pineapple, kiwi, grapes, and pieces of other assorted fruits.
Print Recipe
No ratings yet

Fruit Salad

Everyone needs a back pocket fruit salad recipe, and this is mine! A bright, honey-sweetened lime dressing makes the flavor of all the fresh fruit pop.
Prep Time30 minutes
Total Time30 minutes
Course: Breakfast and Brunch, Dessert, Salad
Cuisine: American
Diet: Gluten Free
Servings: 8
Author: Rachel Gurk

Ingredients

  • 3 tablespoons honey (or agave nectar if you prefer)
  • 2 tablespoons fresh lime juice (from 1 lime, zest first!)
  • 1 teaspoon lime zest (from 1 lime)
  • 2 cups diced fresh pineapple
  • 2 cups hulled and quartered strawberries
  • 1 cup seedless red grapes, halved
  • 1 cup blueberries
  • 1 cup blackberries
  • 2 kiwis, peeled and diced

Instructions

  • In a large bowl, whisk the honey, lime juice, and lime zest until the honey dissolves (see make ahead tips below).
    3 tablespoons honey, 2 tablespoons fresh lime juice, 1 teaspoon lime zest
  • Add the fruit; toss gently to coat the fruit in dressing.
    2 cups diced fresh pineapple, 2 cups hulled and quartered strawberries, 1 cup seedless red grapes, halved, 1 cup blueberries, 1 cup blackberries, 2 kiwis, peeled and diced
  • Serve immediately, or refrigerate up to 1 hour, stirring lightly before serving.

Video

Notes

  • Choose your fruit: Any combination of fruit will work. Aim for roughly 8 to 12 cups of fruit. If you use a fruit that browns (apples, bananas), you’ll want to add it right before serving. There is enough dressing for up to 12 cups of fruit. Nutrition information will change if you use more or different fruit.
  • Make ahead tips: If you want to prep the salad more than 1 hour in advance, store the dressing separately from the fruit, and add it immediately before serving. You can prepare and mix the fruit up to a day in advance, but it will soften slightly (especially the berries) and won’t be quite as fresh. The pineapple can be prepped a few days in advance and refrigerated.
  • Optional add-ins: If desired, stir in 1 teaspoon poppy seeds or 2 tablespoons chopped fresh mint leaves. 

Nutrition

Serving: 1cup | Calories: 102kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 233mg | Fiber: 4g | Sugar: 20g | Vitamin A: 111IU | Vitamin C: 65mg | Calcium: 28mg | Iron: 1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.