Description
A refreshing and vibrant Honey Lime Fruit Salad featuring a colorful mix of strawberries, blueberries, grapes, kiwi, orange, and mango tossed in a zesty honey-lime dressing. Perfect as a healthy summer dessert or side dish, this salad is quick to prepare, naturally sweet, and optionally garnished with fresh mint leaves.
Ingredients
Scale
Fruits
- 2 cups strawberries, hulled and halved
- 1 1/2 cups blueberries
- 1 1/2 cups green grapes, halved
- 2 kiwis, peeled and sliced
- 1 orange, peeled and segmented
- 1 mango, peeled and cubed
Dressing
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon lime zest
Garnish
- Fresh mint leaves (optional)
Instructions
- Prepare the fruit: In a large mixing bowl, combine the hulled and halved strawberries, blueberries, halved green grapes, peeled and sliced kiwis, peeled and segmented orange, and peeled and cubed mango. Mix gently to avoid bruising the fruit.
- Make the dressing: In a small bowl, whisk together the fresh lime juice, honey, and lime zest until the ingredients are well blended and the honey is fully dissolved into the lime juice.
- Toss the salad: Pour the honey-lime dressing over the mixed fruit. Gently toss everything together using a spatula or large spoon, ensuring all fruit pieces are coated evenly with the dressing.
- Marinate: Allow the salad to sit for 10 to 15 minutes at room temperature so the flavors can meld and the fruit absorbs the tangy, sweet dressing.
- Garnish and serve: Just before serving, optionally garnish the salad with fresh mint leaves to add a refreshing aroma and extra color. Serve chilled for the best experience.
Notes
- Substitute or add seasonal fruits such as pineapple, watermelon, or raspberries to customize the salad to your preference.
- Adjust the amount of honey to taste or replace it with agave syrup to make the recipe vegan-friendly.
- For optimal freshness and flavor, serve the salad immediately, but it can be refrigerated for up to 1 day.
