Fruit Salad with Honey Lime Dressing Recipe

Ash Tyrrell

Fruit Salad with Honey Lime Dressing Recipe

I still remember the first time I made this fruit salad with honey lime dressing—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.

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Prep Time 15

Servings: 8

Ingredients Method Notes

Ingredients

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.

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.