This vibrant, refreshing, and naturally sweet fruit salad with honey lime dressing is just what your summer table needs. With a rainbow of ripe, juicy fruits and a tangy, sweet dressing, it’s the ultimate addition to any summer cookout, potluck, BBQ, or gathering. It’s light, nutritious, and downright irresistible!
Serving fruit salads is like giving a treat that everyone loves. They are cool, yummy, and full of good stuff, so both kids and grown-ups can’t get enough!
If you love making fruit salads and want to try more fun versions, I’ve got you covered. You can try my favorite Fruit Salad with Whipped Cream (it’s like having dessert!), the Mexican Fruit Salad (it’s a little bit different, but so good), the Creamy Grape Salad (so smooth and yummy), or the Old Fashioned Carrot Raisin Salad (like grandma used to make!). Each one is super fun and tasty to eat!
Why You’ll Love This Recipe
- Delicious: This fruit salad has so many different flavors! The strawberries are sweet, the pineapple has a unique tropical taste, and the honey lime dressing adds a fun twist.
- Super Simple: Making this fruit salad is really easy. You just need to chop up some fruit, put them all together in a big bowl, and then pour over the honey lime dressing. There are no hard steps or cooking involved!
- Colorful and Fun: This salad is full of bright colors just like a sunny summer day. It’s fun to see all the different colors in one bowl. And don’t forget, eating lots of different types of fruit is really good for you, so this salad is not only good-looking, but it’s also a smart choice!
- Blueberries: These add a sweet, slightly tart flavor and a beautiful color. You can substitute them with blackberries or raspberries if you prefer. But blueberries keep their shape so well and that’s why I like to use them.
- Fresh Pineapple: Make sure to choose one that’s ripe and juicy. If fresh pineapple is unavailable, canned pineapple chunks (in juice, not syrup) can also work.
- Strawberries: Always choose ripe, red strawberries for the best flavor. I don’t recommend using frozen strawberries.
- Mandarins: These add a nice citrusy taste. If you can’t find mandarins, feel free to use oranges or tangerines. If you don’t have fresh mandarin oranges, you can use the canned stuff just make sure to drain them from their juices.
- Seedless Grapes: Try using a mix of green, black, and red for a variety of flavors and colors. No grapes on hand? Try using pitted cherries instead.
- Bananas: These add a creamy texture to the salad. If you’re not a fan of bananas, you can leave them out or replace them with apples.
- Kiwis: Their bright green color and unique taste are a great addition. If kiwis are out of season, try substituting them with honeydew melon.
- Limes and Honey: These two combine to create a sweet and tangy dressing that complements the fruit perfectly. If you don’t have honey, try using agave nectar or maple syrup instead. Similarly, if you don’t have limes, lemon or orange juice can be a good substitute. It’s always best to use fresh juice instead of the bottled kind for a fresher flavor.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Fruit Salad with honey Lime Dressing
- Start by preparing the dressing. Using a microplane zester, zest a lime into a bowl. Juice the zested lime, as well as an additional lime, into the same bowl. Add honey to the bowl with the lime juice and zest. Whisk everything together until well combined. Set aside.
- Next, prepare all your fruit. Rinse, peel, core, and dice the pineapple. Slice the strawberries, kiwis, grapes, and bananas. Segment the mandarins, and keep the blueberries whole.
- Combine. In a large bowl, combine all the prepared fruits. Drizzle the lime honey dressing over the fruit, and toss gently to coat every piece. Serve immediately for the best freshness and flavor.
Here’s a neat trick to get more juice out of your limes for the dressing: before cutting them, roll the limes back and forth on your countertop while applying a bit of pressure with your palm. This helps to break down the inner segments and release more juice when you squeeze them!
- Choose ripe, but firm fruit to prevent them from turning mushy in the salad.
- Cut your fruits into even pieces for a pleasant texture and appearance.
- If making ahead, wait to add strawberries, bananas, and the dressing until just before serving to keep the fruit fresh and prevent browning.
- For an added touch, garnish with fresh mint leaves just before serving.
- Serve it chilled. It enhances the flavors and gives a refreshing touch on hot summer days.
This fruit salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. It should stay good for up to two days. Remember not to dress all the salad if you know you’ll have leftovers. The dressing can make the fruit soggy over time.
Some fruits don’t pair well together because of their differing textures and water content. For example, watermelon can make a fruit salad soggy because of its high water content. Similarly, fruits like apples and pears can brown quickly, which might not look so appealing in your salad.
To keep your fruit salad fresh, store it in an airtight container in the fridge. Don’t add the dressing until you’re ready to eat. If you’re using fruits like bananas or apples that can brown, squeeze a bit of lemon or lime juice over them to keep them looking and tasting fresh.
Sure! This fruit salad is versatile. You can add nuts for a bit of crunch, shredded coconut for a tropical twist, or try some fresh herbs like mint for an extra pop of freshness.
I hope you enjoy making and eating this yummy and healthy fruit salad as much as we do.
If you loved the recipe, I would really appreciate it if you could leave a rating and a review. And don’t forget to pin this recipe to your Pinterest board so you can easily find it when you’re in need of a refreshing, fruity treat. I can’t wait to hear how your salad turned out! Happy cooking!
For the Salad:
- 1 lb (450 g) fresh pineapple peeled, cored and diced
- 2 cups (430 g) sliced strawberries
- 12 oz (340 g) seedless grapes approximately 2 cups, I used a mix of green, black, and red
- 3 kiwis peeled and sliced
- 4 mandarins peeled and segmented
- 2 bananas sliced
- 2 cups (350 g) blueberries
For the Lime Honey Dressing:
- 1 lime zest and juice
- ¼ cup (85 g) honey
- Rinse all your fruit. Peel, core, and dice the pineapple, slice the strawberries, grapes, and kiwis, peel and segment the mandarins, slice the bananas, and leave the blueberries whole.
- In a large bowl, combine the blueberries, diced pineapple, sliced strawberries, mandarin segments, grapes, banana slices, and sliced kiwis. Toss gently to mix.
- In a separate small bowl, zest a lime.
- Then whisk together lime zest, lime juice, and honey until well combined.
- Drizzle the dressing over the fruit and toss gently to coat.
- This salad is best served immediately. If you want to prepare it ahead of time, wait to add the bananas and the dressing until just before serving to prevent the bananas from browning and the fruit from getting too soggy.
- Any variety of ripe, fresh fruit works well in this salad but avoid fruit that can get soggy such as watermelon.
- For the best flavor, serve the salad immediately after adding the dressing.
- To make the salad ahead of time, add the dressing, strawberries, and bananas just before serving to prevent browning and sogginess.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen