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Fresh Fruit Salad with Honey Lime Dressing
nibbleboard.com/recipes/fruit-salad-recipe
Ingredients
Ingredients
- 1 pound red 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 1½ cups)
- 3 kiwis
Honey Lime Dressing
- Zest of one lime
- 1½ tablespoons fresh lime juice
- 2 tablespoons honey
Instructions
- Wash and dry all fruits thoroughly with paper towels or a clean kitchen towel.
- Hull and slice the strawberries. Peel and core the pineapple, then chop into 1-inch chunks. Peel the kiwis and slice into half-moons.
- Combine the grapes, pineapple, strawberries, blueberries, blackberries, and kiwi in a large mixing bowl. Toss gently to distribute evenly.
- Whisk together the lime zest, lime juice, and honey in a small bowl until the honey is fully dissolved.
- Pour the honey lime dressing over the fruit and toss gently to coat every piece.
- Serve immediately, or refrigerate for up to 2 hours before serving.
Nutrition per Serving
109Calories
2gProtein
28gCarbs
1gFat
Chef Tips
- Dry your fruit thoroughly after washing — excess water dilutes the dressing and makes the salad soggy.
- Swap in mango, raspberries, or fresh peach slices depending on what's in season.
- For a creamy version, fold in ½ cup Greek yogurt instead of the honey lime dressing.
- Add the dressing right before serving for the best texture. Dressed fruit releases juices quickly.
- Store undressed fruit and dressing separately for up to 24 hours — toss together just before serving.
Storage
Store leftover dressed fruit salad in an airtight container in the fridge for up to 2 days. Texture is best on day one.