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Summer Fruit Salad

Summer fruit salad with a honey-lime dressing for juicy, sweet-tart fruit in every bite. Tossed to coat and chilled for 20 minutes so the flavors meld and the fruit stays vibrant.
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Prep Time 20 minutes
chilling 20 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Watermelon base
  • 2 cup watermelon Cubed.
Strawberry base
  • 2 cup fresh strawberries Halved.
Pineapple base
  • 2 cup fresh pineapple chunks Chunked.
Blueberry base
  • 1 cup blueberries
Raspberry base
  • 1 cup raspberries
Kiwi base
  • 2 kiwis Peeled and sliced.
Grape base
  • 1 cup seedless green grapes
Peach base
  • 1 cup peach slices
Honey-lime dressing
  • 3 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 fresh mint leaves For garnish.

Method
 

Prep the fruit
  1. Prepare all fruit and place it in a large serving bowl.
  2. Keep the fruit pieces separated enough so they can be evenly coated later.
Make the honey-lime dressing
  1. Whisk together honey, lime juice, and lime zest until combined.
  2. Continue whisking until the mixture looks glossy and fully blended.
Toss and chill
  1. Pour the honey-lime dressing over the fruit and gently toss to coat every piece.
  2. Taste and adjust honey or lime juice as desired, then toss again briefly.
  3. Refrigerate for 20 minutes to let the flavors meld.
Serve
  1. Scatter fresh mint leaves over the top just before serving.
  2. Serve chilled straight from the refrigerator.

Notes

For the brightest flavor, cube and cut fruit right before mixing, and chill in a covered bowl so the fruit doesn’t dry out; leftovers keep in the refrigerator for up to 3 days. Freezing is not recommended because watermelon and berries turn watery. For a lighter option, replace honey with 3 tbsp maple syrup or agave to keep the honey-lime dressing style while reducing added refinement.