Description
A refreshing and vibrant Honey Lime Fruit Salad combining strawberries, blueberries, grapes, kiwi, mango, and orange, tossed in a zesty honey-lime dressing with fresh mint leaves. Perfect as a healthy dessert or side dish, ready in just 15 minutes.
Ingredients
Scale
Fruit
- 2 cups strawberries (hulled and halved)
- 1 cup blueberries
- 1 cup grapes (halved, red or green)
- 2 kiwis (peeled and sliced)
- 1 mango (peeled and cubed)
- 1 orange (peeled and segmented or mandarin slices)
Dressing
- 3 tablespoons honey
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon lime zest
- ¼ cup mint leaves (finely chopped)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the honey, freshly squeezed lime juice, and lime zest until the mixture is smooth and well combined, creating a balanced sweet and tangy dressing.
- Prepare the Fruit and Mint: Thoroughly wash all the fruit. Peel and slice the kiwis and mango, hull and halve the strawberries, halve the grapes, peel and segment the orange or use mandarin slices. Finely chop the mint leaves to enhance the salad’s freshness.
- Combine Ingredients: Place all the prepared fruit and chopped mint leaves into a large mixing bowl, ensuring even distribution for flavor.
- Toss the Salad: Pour the honey-lime dressing over the fruit mixture and gently toss using a spoon or spatula, coating every piece of fruit with the dressing without bruising delicate berries.
- Serve or Chill: Serve the salad immediately for optimal freshness, or refrigerate it for up to 2 hours to allow the flavors to meld nicely. If you decide to add banana, slice it and add just before serving to prevent browning.
Notes
- For best flavor, use ripe and fresh seasonal fruits.
- To keep the salad fresh longer, avoid adding bananas until just before serving as they brown quickly.
- This salad is naturally gluten-free and vegetarian.
- You can substitute honey with maple syrup for a vegan option.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
