Fresh Fruit Salad

Name: Fresh Fruit Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 2 cup strawberries hulled and quartered; 1 cup blueberries rinsed and patted dry; 1 cup red grapes halved; 2 kiwis peeled and sliced into half-moons; 1 mango peeled and diced into 3/4-inch cubes; 2 clementines; mandarin oranges peeled and separated into segments; 1 banana sliced (add just before serving); 3 tbsp honey; 3 tbsp fresh lime juice from about 2 limes; 1 tsp lime zest; 0.25 cup fresh mint leaves thinly sliced (chiffonade)

Salad20 min8 servingsEasy

About this recipe

A vibrant, crowd-pleasing fresh fruit salad dressed with a light honey-lime syrup and a hint of fresh mint. This classic recipe uses a colorful mix of seasonal fruits that stay bright and fresh for hours. Perfect for brunches, potlucks, barbecues, or a simple healthy snack — it comes together in minutes and always disappears fast.

Instructions

1
Make the dressing: In a small mixing bowl, whisk together the honey, fresh lime juice, and lime zest until the honey is fully dissolved. Set aside.
2
Prep all your fruit: Hull and quarter the strawberries, rinse and dry the blueberries, halve the red grapes, peel and slice the kiwis into half-moons, peel and dice the mango, and separate the clementines into segments.
3
Add all the prepared fruit (except banana, if using) to a large mixing bowl.
4
Pour the honey-lime juice dressing over the fruit. Using a large wooden spoon or spatula, gently fold everything together until all the fruit is lightly coated. Be gentle to avoid breaking up the softer pieces.
5
If time allows, let the salad rest for 5–10 minutes at room temperature so the flavors meld and the fruit releases a little natural juice. If serving later, cover and refrigerate.
6
Just before serving, fold in the sliced banana (if using) and scatter the fresh mint chiffonade over the top. Transfer to a serving bowl and enjoy immediately.

Fresh Fruit Salad

Salad20 min8 servingsEasy

About this recipe

Instructions

1
Make the dressing: In a small mixing bowl, whisk together the honey, fresh lime juice, and lime zest until the honey is fully dissolved. Set aside.
2
Prep all your fruit: Hull and quarter the strawberries, rinse and dry the blueberries, halve the red grapes, peel and slice the kiwis into half-moons, peel and dice the mango, and separate the clementines into segments.
3
Add all the prepared fruit (except banana, if using) to a large mixing bowl.
4
Pour the honey-lime juice dressing over the fruit. Using a large wooden spoon or spatula, gently fold everything together until all the fruit is lightly coated. Be gentle to avoid breaking up the softer pieces.
5
If time allows, let the salad rest for 5–10 minutes at room temperature so the flavors meld and the fruit releases a little natural juice. If serving later, cover and refrigerate.
6
Just before serving, fold in the sliced banana (if using) and scatter the fresh mint chiffonade over the top. Transfer to a serving bowl and enjoy immediately.