I just created what I believe is the Best Fruit Salad, piled with colorful seasonal fruit and a bright dressing that hides a little secret.
I didn’t set out to make a showstopper, but somewhere between cutting strawberries and dicing a ripe mango my simple bowl turned into something I had to share. The bright Honey Lime Dressing wakes up every bite so the fruit actually sings, not just sits there, and weirdly it’s the thing that keeps people coming back for more.
I call it the Best Fruit Salad in my corner of town, even though I’m totally biased, and yes it’s surprising how a few simple choices make it taste fancy yet totally doable. Give it a try, you’ll see why folks can’t stop asking for seconds.
Ingredients
- Strawberries add juicy sweetness, lots of vitamin C, fiber, and bright color
- Blueberries offer antioxidants and manganese, subtle tartness, great for snacking and brain health
- Pineapple gives tropical tang, bromelain aids digestion, and bold juicy flavor
- Mango adds creamy sweetness, vitamin A, makes the salad taste more dessert-like
- Lime juice brightens everything with tart zip, adds vitamin C and lift
- Mint brings cool aroma and freshness, tiny leaves pack flavor without calories
- Grapes give crunchy pops, natural sugars for energy, make it fun to eat
- Kiwi adds tangy green brightness, fiber, vitamin K and a slightly fuzzy look
Ingredient Quantities
- 3 cups strawberries, hulled and halved (about 12 medium)
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 2 cups seedless grapes, halved
- 2 cups fresh pineapple chunks (about 1 small pineapple)
- 1 large mango peeled and diced (about 1 1/2 cups)
- 3 kiwis, peeled and sliced
- 2 oranges, segmented
- 1 cup cantaloupe or honeydew, diced
- 3 tablespoons honey
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 teaspoon lime zest
- 1 tablespoon fresh mint, chopped
- pinch of salt
How to Make this
1. Wash and prep all the fruit: hull and halve 3 cups strawberries, rinse 1 cup blueberries, 1 cup raspberries and 1 cup blackberries; halve 2 cups seedless grapes; cut 2 cups pineapple into chunks; peel and dice 1 large mango; peel and slice 3 kiwis; segment 2 oranges (remove pith and membranes); dice 1 cup cantaloupe or honeydew. Put everything in a large bowl.
2. Make the honey lime dressing in a small bowl: whisk together 3 tablespoons honey, 3 tablespoons fresh lime juice, 1 teaspoon lime zest, a pinch of salt and 1 tablespoon chopped fresh mint until smooth. Save a few mint leaves for garnish if you want.
3. Pour about two thirds of the dressing over the fruit, save the rest to drizzle later, and gently fold everything together so berries don’t get crushed.
4. Taste and adjust: if you want it sweeter add a little more honey, if you want brighter add a splash more lime juice.
5. Let the salad rest in the fridge for 15 to 30 minutes so the flavors meld but don’t let it sit too long or the fruit will get soggy.
6. Give it one last gentle toss before serving, add the reserved dressing if needed and sprinkle the extra chopped mint plus a little extra lime zest on top.
7. Serve chilled in a big bowl or individual cups, it’s perfect for picnics, potlucks or just a quick fresh dessert.
8. Store leftovers in an airtight container in the fridge for up to 2 days, stir gently before eating because juices settle.
9. Quick tips: use ripe but firm fruit so nothing becomes mushy, cut larger fruit into similar sized pieces for even bites, and be gentle when mixing berries they bruise easy.
Equipment Needed
1. Large mixing bowl for the fruit
2. Small bowl for the dressing
3. Chef’s knife for bigger fruit
4. Paring knife for hulls, segments and detail work
5. Cutting board (sturdy, easy to clean)
6. Citrus reamer or handheld juicer for lime juice
7. Microplane zester or fine grater for lime zest
8. Colander or fine mesh sieve to rinse berries and drain grapes
9. Silicone spatula or large spoon for gentle folding
10. Measuring spoons (tablespoon and teaspoon)
FAQ
Fruit Salad Recipe {with Honey Lime Dressing} Substitutions and Variations
- Strawberries: sliced peaches, pitted cherries, or halved plums, they give similar sweetness and a juicy bite.
- Mango: swap with papaya, ripe peach, or apricot, same soft texture and tropical sweet taste.
- Kiwis: use thinly sliced green grapes, diced green apple, or starfruit, for bright tang and a little crunch (texture will change)
- Honey (for the dressing): maple syrup, agave nectar, or simple syrup 1:1, or thin a mild apricot jam with lime juice, they all sweeten nicely
Pro Tips
1. Pick fruit that’s ripe but still a little firm, not squishy. Smell the strawberries, give grapes a gentle squeeze, and cut bigger pieces so everything’s about the same bite size, that way one bite wont be all pineapple and another all berries.
2. Keep the berries separate till the last minute and fold them in gently with a big spoon, dont mash them. Work in a big bowl so you have room, and add the delicate stuff after you’ve tossed the heavier fruit and dressing.
3. Make the honey lime mix ahead but only pour most of it on, save some to drizzle right before serving, that way the salad stays bright and not soggy. If you want extra mint flavor bruise the leaves lightly with your fingers then mix them in, just dont overdo it or itll get bitter.
4. For storing: drain off most of the excess juices before you put leftovers in an airtight container and keep it cold, eat within 24 to 48 hours or the fruit will get mushy. If the salad seems flat next day, a quick squeeze of fresh lime and a tiny drizzle of honey will wake it up.
Fruit Salad Recipe {with Honey Lime Dressing}
I just created what I believe is the Best Fruit Salad, piled with colorful seasonal fruit and a bright dressing that hides a little secret.
8
servings
176
kcal
Equipment: 1. Large mixing bowl for the fruit
2. Small bowl for the dressing
3. Chef’s knife for bigger fruit
4. Paring knife for hulls, segments and detail work
5. Cutting board (sturdy, easy to clean)
6. Citrus reamer or handheld juicer for lime juice
7. Microplane zester or fine grater for lime zest
8. Colander or fine mesh sieve to rinse berries and drain grapes
9. Silicone spatula or large spoon for gentle folding
10. Measuring spoons (tablespoon and teaspoon)
Ingredients
3 cups strawberries, hulled and halved (about 12 medium)
1 cup blueberries
1 cup raspberries
1 cup blackberries
2 cups seedless grapes, halved
2 cups fresh pineapple chunks (about 1 small pineapple)
1 large mango peeled and diced (about 1 1/2 cups)
3 kiwis, peeled and sliced
2 oranges, segmented
1 cup cantaloupe or honeydew, diced
3 tablespoons honey
3 tablespoons fresh lime juice (about 2 limes)
1 teaspoon lime zest
1 tablespoon fresh mint, chopped
pinch of salt
Directions
- Wash and prep all the fruit: hull and halve 3 cups strawberries, rinse 1 cup blueberries, 1 cup raspberries and 1 cup blackberries; halve 2 cups seedless grapes; cut 2 cups pineapple into chunks; peel and dice 1 large mango; peel and slice 3 kiwis; segment 2 oranges (remove pith and membranes); dice 1 cup cantaloupe or honeydew. Put everything in a large bowl.
- Make the honey lime dressing in a small bowl: whisk together 3 tablespoons honey, 3 tablespoons fresh lime juice, 1 teaspoon lime zest, a pinch of salt and 1 tablespoon chopped fresh mint until smooth. Save a few mint leaves for garnish if you want.
- Pour about two thirds of the dressing over the fruit, save the rest to drizzle later, and gently fold everything together so berries don’t get crushed.
- Taste and adjust: if you want it sweeter add a little more honey, if you want brighter add a splash more lime juice.
- Let the salad rest in the fridge for 15 to 30 minutes so the flavors meld but don’t let it sit too long or the fruit will get soggy.
- Give it one last gentle toss before serving, add the reserved dressing if needed and sprinkle the extra chopped mint plus a little extra lime zest on top.
- Serve chilled in a big bowl or individual cups, it’s perfect for picnics, potlucks or just a quick fresh dessert.
- Store leftovers in an airtight container in the fridge for up to 2 days, stir gently before eating because juices settle.
- Quick tips: use ripe but firm fruit so nothing becomes mushy, cut larger fruit into similar sized pieces for even bites, and be gentle when mixing berries they bruise easy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 307g
- Total number of serves: 8
- Calories: 176kcal
- Fat: 0.6g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 0.2g
- Cholesterol: 0mg
- Sodium: 4mg
- Potassium: 312mg
- Carbohydrates: 49g
- Fiber: 3.8g
- Sugar: 33g
- Protein: 1g
- Vitamin A: 375IU
- Vitamin C: 75mg
- Calcium: 10mg
- Iron: 0.3mg
