Why I’ll Love This Recipe
I adore how the mix of juicy fruit, lightly tossed in honey and citrus, feels both naturally sweet and delightfully bright. It’s effortless to throw together, endlessly customizable, and perfect for breakfast, potlucks, or a healthy dessert with soul.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
A rainbow of fresh fruit (think pineapple, strawberries, blueberries, red grapes, clementines, kiwi)
-
Honey
-
Fresh lime juice and zest
Directions
I cube or slice the fruit and gently combine it in a large bowl to celebrate the colors and textures. In a small bowl, I whisk together honey, lime juice, and a hint of lime zest. I pour that onto the fruit and toss gently until each piece is lightly coated in glossy sweetness.
Servings and timing
This makes about 8 servings, depending on bowl size. It takes just 10 minutes prep, and then it’s ready to enjoy—or even better, let it chill a bit so the flavors meld.
Variations
-
I sometimes swap in mango, raspberries, or melon to suit the season or mood.
-
A handful of fresh mint or basil brightens everything up beautifully.
-
For extra sweetness, I’ll use maple syrup instead of honey, or add a sprinkle of vanilla or poppy seeds.
Storage/reheating
I store leftovers in the fridge, covered. It stays fresh for 2–3 days, though I love it best when eaten sooner. A gentle toss just before serving helps redistribute that lovely dressing.
FAQs
Can I prep this ahead of time?
I usually assemble it a few hours ahead—it’s one of those dishes that tastes even better once everything has a chance to soak up flavor.
What’s the best way to keep fruit from turning brown?
I add oxidizing fruits like apple or banana only right before serving, or skip them entirely if I’m making it ahead.
Can I use canned or frozen fruit?
I prefer the fresh brightness of seasonal fruit—frozen tends to be too soft once thawed, and canned may be overly sweet or wet.
Is this fruit salad healthy?
Absolutely—it’s full of whole fruit and minimal added sweetener, so it’s bursting with vitamins and bright flavor with just a touch of indulgence.
Can I scale the recipe down?
Totally—I halve the ingredients when I’m making it just for myself, and it turns out perfectly.
Conclusion
I’ve found that The Very Best Fruit Salad is pure sunshine in a bowl—refreshing, colorful, and endlessly adaptable. It’s quick to make, delightful to eat, and always makes any meal feel more festive, even on the simplest of days.
The Very Best Fruit Salad
A colorful medley of fresh, juicy fruits tossed in a light, sweet dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad, Side Dish, Dessert
- Method: No-cook
- Cuisine: American, Summer
- Diet: Gluten Free
Ingredients
2 cups fresh strawberries, hulled and sliced
2 cups fresh pineapple chunks
2 cups seedless grapes (red or green), halved
2 cups blueberries
2 kiwis, peeled and sliced
2 mandarin oranges, peeled and segmented
1 large banana, sliced (added just before serving)
Citrus Honey Dressing:
¼ cup honey or maple syrup
2 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 tsp orange zest
Instructions
Prepare dressing: In a small bowl or jar, whisk together honey, orange juice, lemon juice, and orange zest until smooth.
Assemble salad: In a large mixing bowl, combine strawberries, pineapple, grapes, blueberries, kiwi, and mandarin oranges.
Dress salad: Pour the citrus honey dressing over the fruit and toss gently to coat.
Add banana: Just before serving, fold in banana slices to prevent browning.
Serve: Enjoy immediately or chill for 30 minutes to allow flavors to meld.
Notes
Fruit swap: Use seasonal fruit like peaches, mango, or watermelon for variety.
Banana tip: Always add just before serving for best texture.
Make-ahead: Combine fruit and dressing separately, then mix before serving.
Extra flavor: Sprinkle with fresh mint for a refreshing twist.
