Fruit Salad
intro
Bright, juicy fresh fruit tossed in zingy honey-lime mint dressing, a no-cook, refreshing bite perfect for warm-weather outdoor gatherings.
Ingredients
Steps
Wash and prep berries
Place 250g strawberries and 150g blueberries in a colander, rinse under cold running water for 30 seconds. Gently pat completely dry with paper towels, then hull strawberries and cut each into 4 equal quarters. Transfer prepped berries to a large 3L mixing bowl.
Prep remaining firm fruit
On a clean wood cutting board, peel and pit 200g ripe (but not mushy) mango, cut into uniform 2cm chunks. Core and peel 300g fresh pineapple, cut into matching 2cm chunks, then halve 200g seedless red grapes lengthwise. Add all cut fruit to the mixing bowl with the berries.
Mix honey-lime dressing
In a small 120ml glass bowl, combine 3 tablespoons (45ml) fresh-squeezed lime juice, 2 tablespoons (30ml) raw honey, and 1 teaspoon (3g) poppy seeds. Whisk continuously for 20 seconds until honey is fully dissolved and the mixture is smooth with no separated honey at the bottom of the bowl.
Prep fresh mint
Gather 10g fresh mint leaves, discard any thick, tough stems, stack leaves tightly and roll into a tight cylinder. Slice thinly into fine shreds with a sharp knife, set 1 teaspoon of shredded mint aside for garnish, and stir the remaining mint into the prepared dressing.
Toss fruit with dressing
Pour the honey-lime mint dressing evenly over the cut fruit in the large mixing bowl. Use a flexible silicone spatula to gently fold the fruit for 45 seconds, taking care not to mash soft blueberries or strawberry pieces, until every fruit chunk is lightly coated in dressing.
Chill to meld flavors
Cover the mixing bowl tightly with plastic wrap and place in the refrigerator set to 4°C (40°F) to chill for 15 minutes to let flavors combine. Do not chill for longer than 2 hours, as extended chilling will cause fruit to release excess water and become soggy.
Garnish and serve
Remove the chilled fruit salad from the fridge, uncover, and sprinkle the reserved 1 teaspoon shredded mint over the top. Serve immediately in individual 180ml clear serving cups, draining any small amount of excess pooled juice at the bottom of the mixing bowl before serving if needed.
Tips
2.Select ripe but firm fruit for this recipe; overripe mango, strawberries, or pineapple will turn mushy when tossed and chilled, ruining the salad’s crisp, juicy texture.
3.Wait to add delicate fruits like raspberries, sliced banana, or peeled kiwi until right before serving, as these break down and brown much faster than firmer pineapple, mango, and berries.
Super easy to throw together for a quick weeknight side! I tossed in some extra blueberries I had in the fridge and it tasted chef’s kiss. So much better than the sad grocery store fruit platters I usually grab for last minute dinners.
My kids went crazy for this! I was worried the mint would be too strong for their picky palates but they didn’t even notice, they just kept asking for second helpings. Served it with grilled chicken for our family dinner and it was the perfect light side.
Meal prepped this for my weekday trail snacks and it held up perfectly for 3 days in the fridge! The dressing keeps the fruit from browning way better than I expected. Total game changer for quick, healthy snacks on the go.
Made this for my girls’ brunch yesterday and everyone asked for the recipe! I added a handful of fresh raspberries and a tiny sprinkle of chili lime salt on top for a little kick, *chef’s kiss*. So fresh and perfect for 90 degree weather.
Took this to my grandkids’ birthday cookout and even the teenagers ate their fruit! The only change I made was leaving out the mint because my wife hates it, and it was still delicious. Super simple recipe, no fancy equipment needed.
Low effort, high reward! I’ve been looking for a fruit salad that isn’t drowning in that weird marshmallow cool whip mess, and this is exactly it. The honey lime combo is so zingy, I could drink that dressing straight.
Question! I need to make this for a baby shower tomorrow, can I prep the dressing the night before and toss it with the fruit right before serving? I don’t want the fruit to get all mushy!
Paired this with my smoked ribs and smoked pork shoulder for our 4th of July cookout and it was the perfect palate cleanser! Everyone kept saying how much they loved the fresh mint cut through all the rich BBQ food. Only thing I wish is I made a double batch, it was gone in 10 minutes.
So happy this recipe is so easy to adapt! I swapped the honey for maple syrup to keep it vegan and it turned out absolutely perfect! The lime and mint still shine through, it’s so refreshing on hot summer days.
Wait, do I have to use fresh mint? I only have dried mint in my pantry right now and I’m supposed to bring this to my dorm floor potluck in an hour. Would that work?
Used fresh mint straight from my backyard garden and homegrown strawberries for this, and it tasted like summer in a bowl! So simple, you don’t need a ton of fancy ingredients when the produce is peak season.
I thought this was good but I added a tiny splash of coconut rum to the dressing for our adult pool party and it was INSANE. Highly recommend for anyone making this for a grown up get together!
How long does this stay good in the fridge? I want to make it on Sunday to pack for my work lunches all week, but I don’t want it to get all soggy by Wednesday.
I brought this to my church potluck last Sunday and I got so many compliments! I added a handful of chopped pecans on top for a little crunch, and it was such a nice textural addition. Will definitely be adding this to my regular summer recipe rotation.
First time ever making fruit salad for a date night in, and this recipe made me look like a total pro! It was so easy even I couldn’t mess it up, and my date said it was the best fruit salad she’s ever had. Win!
Quick question! My son has a citrus allergy, is there a good swap for the lime juice in the dressing? I really want to make this for his end of soccer season party but I don’t want him to have a reaction.
Wait, this dressing is a total game changer! I’ve been using it on everything—drizzled over yogurt for breakfast, tossed with arugula for a quick salad, even as a dip for grilled chicken. Who knew a simple honey lime mint combo could be so versatile?
Made a quadruple batch for our family reunion last weekend and we still barely had enough! All my cousins kept going back for more, even the ones who swear they ‘don’t eat fruit’. The mint makes it taste so fancy but it’s so easy to throw together, even for a huge crowd.
My 7 year old is super picky about textures and usually picks all the ‘squishy’ fruit out of salads, but she ate every single bite of this! I think the sweet, tangy dressing made even the cantaloupe (which she normally swears she hates) taste good to her. Total mom win.
Made this over our weekend camping trip and it was such a hit with the whole crew! I pre-mixed the dressing in a mason jar at home and pre-cut all the fruit before we left, so all I had to do at the campsite was toss it together. No messy prep, no fancy tools needed.