This simple fruit salad dish is unbeatable! This summertime staple has luscious fresh fruit topped with a vibrant honey-lime dressing. It's pleasantly sweet, revitalizing on hot days, and an absolute need for picnics, potlucks, and beach days!
Fruit salads cooked from scratch are the finest. Indeed, you can purchase a pre-made fruit salad at the grocery store, thoroughly chopped and ready to go. But I guarantee you that if you take a few minutes to create this dish at home, you'll be rewarded with a fruit salad that tastes better than anything you've ever bought. The taste is brighter, fresher, juicier, and overall more delightful!
The beauty of fruit salads is that they can be made in an infinite number of ways. I've previously demonstrated how to prepare a stone fruit salad (with peaches, nectarines, and plums), but this traditional fruit salad is a vibrant rainbow of hues thanks to the strawberries, pineapple, grapes, blueberries, kiwis, mandarin oranges, and mangoes. It'll liven up any table and keep you cool on a hot day!
FRUIT SALAD INGREDIENTS
What should you add to your fruit salad? Consider color! Pick fruits with red, blue, orange, yellow, and green colors.
The dressing is a syrupy sweet combination of lime zest, lime juice, and honey. The bright, zingy flavor of lime pairs nicely with the fresh fruit!
HOW TO MAKE FRUIT SALAD
- Wash and dry the strawberries, grapes, and blueberries before peeling the pineapple, oranges, and mangoes. Next, in a big mixing bowl, cut everything up into bite-sized pieces.
- To make the dressing, combine the lime zest, lime juice, and honey in a small bowl.
- Toss the salad: Drizzle the honey-lime dressing over the fruit salad and mix gently. The fruit salad is ready!
How do you keep fruit salad fresh?
Fruit salad tastes best when cooked up to 4 hours ahead of time. Nevertheless, you may slice and dice all of the fruit and store it in a covered bowl in the fridge up to 24 hours ahead of time, then combine with the dressing shortly before serving.
HOW TO STORE
If you have leftover fruit salad from a party (which happens), simply keep it in the fridge in a covered container for up to two days. If you feel the fruit softening after that point, I offer a great solution: make a fruit smoothie with the leftovers!
CLASSIC FRUIT SALAD
- 1 pound fresh strawberries, hulled and sliced
- ½ fresh pineapple, peeled, cored and cubed (approx 2 ½ cups cubed)
- 2 cups grapes
- 2 cups blueberries
- 4 kiwis, peeled and sliced
- 3 mandarin oranges, peeled and segmented
- 2 mangoes, peeled and diced
HONEY LIME DRESSING
- 1 teaspoon lime zest (from one lime)
- 2 teaspoons fresh lime juice (from one lime)
- 2 teaspoons honey
- Wash and dry all the strawberries, grapes, blueberries. Then peel the pineapple, oranges, and mangoes. Slice all the fruit into bite-sized pieces and place in a large mixing bowl.
- In a small bowl, whisk together the lime zest, lime juice, and honey.
- Drizzle the honey lime dressing on top of the fruit salad, gently toss everything together, and enjoy!