I still remember the first time I made thisFruit Salad with Honey Lime Dressing Recipe—it instantly became my go-to recipe for gatherings and lazy weekends alike. I wanted something fresh, colorful, and light, but still full of flavor, and this recipe delivered more than I expected.
After tossing everything together and taking that first bite, I knew I had to make it again. The balance of juicy fruits with the sweet-tangy dressing felt just right. Now, every time I prepare it, it feels like a little bowl of sunshine on my table. You can also enjoy similar vibrant flavors in the Mongolian Beef Recipe for a savory twist at dinner.
Ingredients Section
Here’s a closer look at each ingredient, why it works, and a quick pro tip to help you get the best results.
- Fresh Strawberries – 1 cup, hulled and sliced; adds juicy sweetness and bright color—use ripe red berries without white tops for best flavor.
- Fresh Pineapple – 1 cup, diced; brings tropical sweetness and gentle acidity—fresh pineapple works better than canned for firm texture.
- Mandarin Oranges – 1 cup, peeled and segmented; offers mild citrus sweetness without overpowering the salad—fresh or well-drained canned in juice both work.
- Green Grapes – 1 cup, halved; adds crisp texture and refreshing bite—seedless grapes are easier to eat and evenly sweet.
- Blueberries – ¾ cup; provides antioxidants, color contrast, and subtle sweetness—firm berries prevent bleeding into the salad.
- Kiwi – 2 medium, peeled and sliced; adds tangy flavor and vibrant green color—slightly firm kiwis hold their shape better.
- Honey – 3 tablespoons; naturally sweetens the dressing and blends smoothly with citrus—raw or local honey adds extra depth.
- Fresh Lime Juice – 2 tablespoons; brightens all the fruit flavors—always use freshly squeezed lime for best taste.
- Lime Zest – 1 teaspoon; intensifies citrus aroma without extra acidity—zest the lime before juicing.
- Vanilla Extract – ½ teaspoon; adds warmth and balance to the dressing—just a small amount enhances sweetness naturally.
- This salad pairs well with light mains, like the Baked Parmesan Garlic Herb Salmon in Foil Recipe, for a complete meal.
Note: This recipe serves approximately 6–8 people as a side dish or light dessert.
Variations
This fruit salad is incredibly flexible, and you can easily adapt it to suit different tastes or dietary needs.
For a sugar-free version, replace honey with a natural sugar-free sweetener like monk fruit syrup.
For a vegan option, use agave nectar instead of honey—it has a similar consistency and mild flavor.
To enhance flavor, add fresh mint leaves or basil for a refreshing herbal note.
For extra texture, toss in pomegranate seeds or chopped apples just before serving.
If you like creaminess, fold in a few spoonfuls of coconut yogurt right before serving.
Cooking Time
This recipe is quick and requires no cooking, making it perfect for busy days.
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 15 minutes
Equipment You Need
- Cutting board – for safely chopping and slicing all fruits
- Sharp knife – helps make clean cuts without bruising fruit
- Mixing bowl (large) – to combine fruits evenly
- Small bowl – for whisking the honey lime dressing
- Citrus zester – for removing lime zest easily
- Spoon or spatula – for gently tossing the salad
How to Make Fruit Salad with Honey Lime Dressing?
This recipe comes together easily with just a few simple steps. The key is gentle handling to keep the fruit fresh and vibrant.
Prepare the Fresh Fruits
Start by washing all the fruits thoroughly under cold water. Hull and slice the strawberries, dice the pineapple, halve the grapes, peel and slice the kiwi, and segment the mandarins. Place all prepared fruits into a large mixing bowl.
Make the Honey Lime Dressing
In a small bowl, whisk together the honey, freshly squeezed lime juice, lime zest, and vanilla extract. Stir until the honey fully dissolves and the dressing looks smooth and glossy.
Combine Fruit and Dressing
Pour the honey lime dressing evenly over the mixed fruits. Using a large spoon or spatula, gently toss everything together until all fruits are lightly coated without being mashed.
Chill and Rest
Cover the bowl and refrigerate the fruit salad for at least 30 minutes. This resting time allows the flavors to blend and makes the salad more refreshing.
Serve and Enjoy
Give the salad a gentle stir before serving. Taste and adjust with extra lime juice or honey if needed, then serve chilled.
Additional Tips for Making This Recipe Better
After making this recipe many times, I’ve learned a few tricks that really elevate it.
- I always chill the fruit before mixing; it keeps everything crisp and refreshing.
- I avoid overmixing because delicate fruits like kiwi can break down quickly.
- I sometimes add lime zest at the very end for a stronger citrus aroma.
- I’ve found that using a mix of colors makes the salad more visually appealing.
- I like to taste the dressing first and adjust sweetness before adding it to the fruit.
How to Serve Fruit Salad with Honey Lime Dressing?
This fruit salad works beautifully for many occasions. Serve it chilled in a clear glass bowl to show off the vibrant colors. For brunch, pair it with pancakes, waffles, or yogurt parfaits. As a dessert, garnish with fresh mint leaves or a sprinkle of extra lime zest. For parties, serve individual portions in small cups or mason jars for a neat and elegant presentation.
Nutritional Information
This fruit salad is naturally light, refreshing, and nutrient-rich.
- Calories: Approximately 120 per serving
- Protein: About 1–2 grams
- Carbohydrates: Around 30 grams
- Fat: Less than 1 gram
Make Ahead and Storage
Make Ahead
You can prepare this fruit salad up to one day in advance. I recommend adding softer fruits like kiwi just a few hours before serving to maintain texture.
Storage
Store leftovers in an airtight container in the refrigerator. The salad stays fresh for up to 2 days, though it’s best enjoyed within 24 hours.
Freezing
Freezing is not recommended, as the fruits release excess water when thawed and become mushy. This recipe is best enjoyed fresh.
Why You’ll Love This Recipe?
This recipe has become one of my favorites for good reason.
- It’s incredibly easy to make and requires no cooking, perfect for busy days.
- The honey lime dressing adds a bright, fresh flavor without overpowering the fruit.
- It’s versatile and can be customized with different fruits or dietary needs.
- It’s naturally healthy, colorful, and loved by both kids and adults.
- It works for breakfast, brunch, dessert, or a light snack all in one bowl.
Fruit Salad with Honey Lime Dressing Recipe
Ingredients
Method
- Start by washing all the fruits thoroughly under cold water. Hull and slice the strawberries, dice the pineapple, halve the grapes, peel and slice the kiwi, and segment the mandarins. Place all prepared fruits into a large mixing bowl.
- In a small bowl, whisk together the honey, freshly squeezed lime juice, lime zest, and vanilla extract. Stir until the honey fully dissolves and the dressing looks smooth and glossy.
- Pour the honey lime dressing evenly over the mixed fruits. Using a large spoon or spatula, gently toss everything together until all fruits are lightly coated without being mashed.
- Cover the bowl and refrigerate the fruit salad for at least 30 minutes. This resting time allows the flavors to blend and makes the salad more refreshing.
- Give the salad a gentle stir before serving. Taste and adjust with extra lime juice or honey if needed, then serve chilled.
Notes
- I always chill the fruit before mixing; it keeps everything crisp and refreshing.
- I avoid overmixing because delicate fruits like kiwi can break down quickly.
- I sometimes add lime zest at the very end for a stronger citrus aroma.
- I’ve found that using a mix of colors makes the salad more visually appealing.
- I like to taste the dressing first and adjust sweetness before adding it to the fruit.
