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Fruit Salad with Honey Lime Dressing

A refreshing and colorful fruit salad drizzled with a tangy honey lime dressing, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Fruits
  • 2 cups strawberries, hulled and halved ripe but firm for the best texture
  • 1 cup blueberries tiny pops of sweetness
  • 1 cup green grapes, halved use seedless for ease
  • 2 kiwis, peeled and sliced bright and slightly tangy
  • 1 mango, diced for a tropical note; substitute canned pineapple if out of season
  • 2 oranges, segmented blood oranges work beautifully in winter
  • 1 small apple, diced opt for Honeycrisp or Gala to avoid browning
  • 2 tablespoons fresh mint, chopped adds a cooling lift; basil is a lovely swap
Dressing Ingredients
  • 3 tablespoons honey raw honey gives depth; use maple syrup for a vegan option
  • 2 tablespoons fresh lime juice balances the sweetness
  • 1 zest of 1 lime for extra citrus perfume
  • 1 pinch flaky sea salt enhances all the flavors

Method
 

Preparation
  1. Wash all fruit thoroughly. Hull and halve the strawberries, rinse blueberries, slice kiwis and mango, segment the oranges, halve grapes, and dice the apple.
  2. Place everything in a large, shallow bowl so the pieces can mingle.
Make the Dressing
  1. In a small bowl, whisk together the honey, fresh lime juice, lime zest, and a pinch of sea salt until glossy.
  2. Taste and adjust—add more lime for tang, or a touch more honey for sweetness.
Combine
  1. Pour the honey lime dressing over the fruit and use a large spoon to fold everything together with gentle motions.
  2. Be careful not to crush softer berries; you want each piece to stay distinct and jewel-like.
Add Herbs and Serve
  1. Sprinkle the chopped mint over the salad and toss once more, just to distribute.
  2. Let the salad sit at room temperature for 10–15 minutes to allow the flavors to meld, then serve.

Notes

For added texture, include toasted coconut flakes, chopped pistachios, or a sprinkle of granola. For a creamy twist, fold in a dollop of Greek yogurt or whipped coconut cream before serving. This dish is best enjoyed the same day it's made.