Fruit Salad

A bowl of colorful fruit salad dressed with lemon juice and honey is irresistible. It is healthy, nutrient-dense, and gorgeous. It is perfect as a side or dessert for any occasion.

Course Dessert

Cuisine American

Keyword Fruit salad, salad

Prep Time 20

chilling time 30

Total Time 50

Servings people

Calories 168.4kcal

Ingredients

FOR THE DRESSING

1/4 c. honey
1/4 c. freshly squeezed orange juice
Zest and juice of 1 lemon

FOR THE SALAD

1 lb. strawberries hulled and quartered
1 lb fresh pineapple peeled and chopped into cubes
6 oz. blueberries
3 kiwis peeled and sliced
2 tangerines peeled and wedges cut in half
1 mango peeled and chopped
12 ounces grapes cut into 2 each

US Customary - Metric

Instructions

Prepare the fruits by washing, peeling, and cutting accordingly
Mix all fruit in a large bowl.
Prepare the dressing in a small mixing bowl by whisking together the honey, lime zest, lime juice, and orange juice.
Combine the fruit and the dressing. Toss the fruit for even coating with the dressing.
Chill until ready to serve.

Notes

Feel free to use any fresh fruit in season. Use different fresh fruits to get a colorful platter.
Use ripe fruits. If you buy unripe fruits, allow them to be ripe before you use them.
Always add the delicate fruits last. For instance, bananas, pears, and apples turn brown quickly, so add them last. If you are making ahead, you can hold on with cutting some of these fruits until you are ready to eat the salad.
Use a zester; don't apply too much pressure to get the lemon zest. Using a grater will likely grate some lemon peel with the zest, making your dressing taste bitter.
Don’t use frozen fruits. They get soft and mushy quickly.
Allow the fruit to drain water after washing, or pat them dry to prevent extra water in the salad.

Nutrition