Best Fruit Salad

5 from 4 ratings

from kristineskitchenblog.com

This fresh fruit salad has a delicious combination of colorful fruits and berries plus a zippy honey-lime dressing. This recipe is easily customizable to use the fruits that are in season; see the notes below for suggestions. I love to serve this fruit salad at Easter, summer BBQ's and as a healthy dessert. (Try it over a scoop of vanilla ice cream!)

Prep Time20

Total Time20

Servings: servings

Calories: 109kcal

Ingredients

1 pound red grapes or green grapes, about 3 cups
2 cups chopped fresh pineapple
1 pound fresh strawberries about 2 cups sliced
6 ounces fresh blueberries about 1 cup
6 ounces fresh blackberries about 1 ½ cups
3 kiwi peeled and sliced

For the Dressing

zest of one lime
1 ½ tablespoons lime juice
2 tablespoons honey

Instructions

Wash and dry the fruits well. Peel, core and chop the pineapple, slice the strawberries and peel and chop the kiwi. Combine all fruit in a large bowl.
In a small bowl, whisk together the lime zest, lime juice and honey. Pour over the fruit and toss gently to combine. Serve immediately.

Video

Notes

Make Ahead: You can wash, dry and chop the fruit a few hours ahead. You can also make the dressing ahead. Add the dressing to the fruit no more than an hour before serving.
Leftover fruit salad can be stored in an airtight container in the refrigerator for a day or two. The fruit will soften and release some of its juices, but it will still taste delicious.
Recipe Variations: Fruit salad tastes best when it’s made with ripe, in season fruit. You can adapt this recipe based on your preferences and what is in season. Try:
Spring/Summer: Peaches, nectarines, raspberries, cherries, watermelon, cantaloupe, honeydew, mangos.
Fall/Winter: Pears, mandarin oranges, pomegranate.
Year Round: Bananas, apples.

Nutrition

Nutrition information is only an estimate.