Fruit Salad Recipe
This Fruit Salad Recipe is a vibrant, refreshing mix of seasonal fruits tossed with a light citrus-honey dressing and fresh mint. It’s naturally sweet, colorful, and perfect for breakfast, brunch, picnics, or a healthy dessert.
Ingredients
- 2 cups ripe strawberries hulled and quartered
- 2 cups seedless grapes halved if large
- 2 cups cubed pineapple
- 2 cups cubed melon cantaloupe or honeydew
- 2 medium apples cored and diced
- 2 medium kiwis peeled and sliced
- 2 large oranges or 3 mandarins segmented
- ¼ cup finely chopped fresh mint
- 1 –2 tbsp lime or lemon juice
- 1 –2 tbsp honey or agave/maple syrup for vegan
- Pinch of flaky salt
Instructions
- Prep the fruit: Wash, peel, hull, and cut all fruit into bite-sized pieces. Toss apple pieces with lemon or lime juice to prevent browning.
- Combine: In a large bowl, gently mix apples, melon, pineapple, grapes, and oranges. Add kiwis and strawberries last to avoid bruising.
- Make the dressing: Whisk together lime juice, honey, and a pinch of salt until smooth.
- Toss the salad: Drizzle the dressing over the fruit and gently fold until evenly coated.
- Add herbs: Sprinkle chopped mint over the top and lightly toss again.
- Chill & serve: Refrigerate for 15–30 minutes before serving for best flavor and texture.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 24 hours. Add bananas or soft fruit right before serving.
- Variation: For a tropical twist, swap apples for mango and add shredded coconut. For a creamy version, serve with Greek yogurt or whipped cream.
- Tip: Always use ripe, seasonal fruits for the best flavor and natural sweetness.