Description
A refreshing and vibrant Honey Lime Fruit Salad featuring a colorful mix of strawberries, blueberries, grapes, kiwis, mango, and orange, enhanced with a zesty honey-lime dressing and fresh mint leaves. Perfect for a quick healthy snack or a light dessert.
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 use mandarin slices)
Other Ingredients
- ¼ cup mint leaves, finely chopped
- 3 tablespoons honey
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon lime zest
Instructions
- Make the honey-lime dressing: In a small bowl, whisk together the honey, fresh lime juice, and lime zest until smooth and well combined to create a flavorful dressing.
- Prepare the fruit and mint: Wash all the fruit thoroughly. Peel and slice the kiwis and mango, hull and halve the strawberries, halve the grapes, peel and segment the orange or substitute with mandarin slices, and finely chop the mint leaves.
- Combine ingredients: Place all the prepared fruit and chopped mint leaves into a large mixing bowl, ready for dressing.
- Dress and toss: Pour the honey-lime dressing over the fruit and gently toss everything together until the fruit is evenly coated with the dressing and mint is well distributed.
- Serve or chill: Serve the fruit salad immediately for the freshest taste, or refrigerate for up to 2 hours to let flavors meld. If adding banana, slice it and add just before serving to prevent browning.
Notes
- For best flavor, use fresh, ripe fruit.
- If adding bananas, add them just before serving to keep the salad fresh and prevent browning.
- You can substitute or add other seasonal fruits like pineapple or berries.
- Refrigerate the salad for up to 2 hours; longer refrigeration may cause the fruit to become soggy.
- This salad is naturally gluten-free and vegetarian.
