This vibrant Fruit Salad is a fresh and colorful medley of pineapple, strawberries, kiwi, blueberries, and other juicy favorites, all lightly tossed in a simple honey-lime dressing. It’s refreshing, naturally sweet, and ideal for any occasion from breakfast and brunch to picnics and backyard barbecues.
Every spoonful offers a burst of flavor and a mix of textures that highlight the best seasonal fruit. It’s simple to make, healthy, and guaranteed to be the most popular bowl on the table.
Why You’ll Love This Fruit Salad
This Fruit Salad is everything a great side dish should be quick, colorful, and bursting with fresh flavor. It celebrates the natural sweetness of ripe fruit while the honey-lime dressing adds brightness and balance.
It’s perfect for every occasion, from family breakfasts to summer barbecues, and can easily be adapted to any season’s produce. Simple, wholesome, and irresistibly delicious, this salad proves that healthy can also be beautiful and fun to make.
Ingredients
Fruit
- 1 pineapple, peeled, cored, and cut into small chunks
- 1 pint fresh blueberries
- 4 kiwis, peeled and thinly sliced
- 4 mandarin oranges, peeled and divided into segments
- 1 pint strawberries, hulled and sliced
- 1 banana, thinly sliced
Dressing
- Juice of 1 medium lime
- 2 tablespoons honey
Step-by-Step Method
Step 1: Prepare the fruit
Wash all the fruit thoroughly and pat dry. Cut the pineapple into bite-sized chunks, slice the strawberries and kiwi into thin pieces, and segment the mandarin oranges. Keep the blueberries whole. Slice the banana last to prevent browning before serving.
Step 2: Make the honey-lime dressing
In a small bowl or jar, whisk together the fresh lime juice and honey until smooth. The lime adds a bright, citrusy zing, while honey enhances the fruit’s natural sweetness without overpowering it.
Step 3: Combine the fruit
Add all the prepared fruit to a large mixing bowl. Pour the honey-lime dressing over the top. Using a gentle folding motion, toss the fruit until evenly coated with the dressing. Be careful not to mash delicate fruits like strawberries and bananas.
Step 4: Chill and serve
Cover the fruit salad and refrigerate for 30 minutes before serving. This allows the flavors to blend and the fruit to absorb a hint of the tangy-sweet dressing. Serve cold for the most refreshing taste.
Step 5: Garnish (optional)
Right before serving, garnish with fresh mint leaves or a sprinkle of shredded coconut for a tropical twist.
Expert Tips for Success
-
Use ripe, but firm fruit: Overripe fruit can turn mushy once mixed. Choose fruit that’s sweet and fragrant but still holds its shape.
-
Add bananas last: Toss them in just before serving to prevent them from browning and getting soft.
-
Keep it colorful: Aim for a variety of colors it’s not only beautiful but ensures a balance of flavors and nutrients.
-
Avoid watery fruit: If your pineapple or oranges release too much liquid, drain slightly before adding to prevent the salad from becoming soupy.
-
Make it ahead (carefully): Combine all fruits except the banana and dressing. Add those right before serving for the freshest texture.
Tasty Variations to Try
-
Tropical fruit salad: Add mango, papaya, or coconut for a taste of the islands.
-
Berry blend: Focus on strawberries, raspberries, blueberries, and blackberries for a vibrant red and blue mix.
-
Melon medley: Swap pineapple for cubes of watermelon, cantaloupe, or honeydew.
-
Citrus twist: Add grapefruit segments and extra lime zest for tangy brightness.
-
Mint-lime version: Stir in finely minced mint leaves or basil for a refreshing herbal note.
Serving Ideas
-
Breakfast or brunch: Pair with yogurt, granola, or pancakes for a light and colorful start to the day.
-
Picnic favorite: Pack in a chilled container as a refreshing side dish that travels well.
-
Healthy dessert: Serve with a dollop of whipped cream or Greek yogurt for a naturally sweet ending.
-
Party platter star: Layer it in a trifle dish for a stunning visual centerpiece.
-
Smoothie prep: Use leftover fruit for easy smoothie making the next morning.
Frequently Asked Questions
Can I use frozen fruit?
Fresh fruit is always best for this salad, but you can use frozen in a pinch. Make sure to thaw and drain completely before adding, as frozen fruit tends to release excess water.
How long does fruit salad stay fresh?
It’s best enjoyed the day you make it but can last in the refrigerator for up to 2 days. After that, fruits like bananas and strawberries may soften. To refresh, drain extra liquid and add a drizzle of honey-lime dressing before serving.
What fruits work best in fruit salad?
Firmer fruits like pineapple, oranges, kiwi, blueberries, and strawberries hold up best. Avoid overly soft fruits like raspberries or pears unless serving immediately.
Can I substitute the honey?
Yes! Pure maple syrup or agave nectar works well as a natural vegan-friendly alternative.
How do I prevent the fruit from turning brown?
The lime juice helps slow oxidation, especially for apples or bananas. You can also toss those fruits separately in a little lime juice before combining.
Print
Fruit Salad
- Total Time: 50
- Yield: 8 servings 1x
Description
Colorful medley of pineapple, strawberries, kiwi, blueberries, bananas, and citrus tossed in bright honey-lime dressing. Sweet, tangy, and refreshing perfect for breakfasts, brunches, or picnics.
Ingredients
Fruit
1 pineapple, peeled, cored, and cut into chunks
1 pint blueberries
4 kiwis, peeled and sliced
4 mandarin oranges, segmented
1 pint strawberries, hulled and sliced
1 banana, sliced
Dressing
Juice of 1 medium lime
2 tbsp honey
Instructions
- Wash and dry all fruit. Cut pineapple, slice strawberries and kiwis, segment mandarins. Slice banana last to prevent browning.
- Whisk lime juice and honey until smooth in a small bowl.
- Combine all fruit in a large bowl. Pour dressing over; toss gently to coat evenly.
- Cover and refrigerate 30 minutes to blend flavors.
- Garnish with fresh mint or shredded coconut if desired. Serve cold.
Notes
Use ripe but firm fruit for best texture.
Add bananas just before serving to keep fresh.
Drain excess juice if fruit is very watery.
Make ahead by mixing fruit (except banana) and dressing; add banana before serving.
Store leftovers refrigerated up to 2 days.
- Prep Time: 20
- Category: Salad, Side, Breakfast
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 21g
- Sodium: 5mg
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 1g
Keywords: fresh fruit salad, honey lime fruit salad, tropical fruit salad, healthy summer recipe, colorful fruit bowl
