|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 7g||26%|
|Total Sugars 40g|
|Vitamin C 175mg||874%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy fruit salad is naturally sweet, refreshing, and delicious. The salad is summer in a bowl—a mixture of strawberries, blueberries, grapes, citrus fruits, and tropical fruits, with a delightful dressing made with honey and freshly squeezed lime and orange juices. It's the perfect salad for a spring or summer outing or event, or take it to a potluck dinner, shower, or office function.
Feel free to customize the salad with your favorite fruits or make it with fresh local or seasonal fruit. Try some other fruit and berry combinations. Raspberries, peaches, pitted cherries, mandarin oranges, blackberries, and cantaloupe are all good choices. Bright colors and a variety of textures will make your fruit salad a sure winner.
For the Fruit:
3 cups hulled and sliced strawberries
2 cups blueberries
2 cups seedless grapes
2 medium navel oranges, peeled and cut into bite-size pieces
2 cups cubed pineapple
4 kiwi fruits, peeled and sliced
For the Dressing:
3 tablespoons honey
2 tablespoons orange juice
2 tablespoons fresh lime juice
2 teaspoons lime zest
Gather the ingredients.
Combine the honey, lime juice, orange juice, and lime zest; whisk to blend.
Put the prepared fruit into a large bowl and pour the honey lime dressing over it.
Toss the fruit to coat and serve immediately.
How to Store
- Keep the salad chilled if it will be out of the refrigerator for more than 2 hours—1 hour if the ambient temperature is above 90 F. Serve it from a cooler or nestle the bowl in a larger bowl of ice.
- Transfer leftover fresh fruit salad to an airtight container and eat within 2 to 3 days.
- Instead of honey, use maple syrup, golden syrup, or agave nectar.
- For a healthier fruit salad, add 2 cups of plain or vanilla yogurt to the dressing mixture.
- Swap out pineapple chunks with mango chunks or cantaloupe.
- Avoid cutting up apples, pears, or bananas until it's time to serve the salad, and if you think you'll have leftovers, toss sliced bananas with lemon or orange juice and serve them on the side.
- Rinse all fruits thoroughly and check blueberries for stems.
- Slice or cube fruit into uniform bite-size pieces.
- Fresh fruits are best, but there is an exception: drained canned pineapple chunks or rings. Canned pineapple retains its bright color and excellent flavor.
How Can I Use Leftover Fruit Salad?
Fresh fruit salad is best served within a few hours, so try to avoid making more than you will need. After a day or so, some fruits will be mushy and soft, and the flavors of the individual fruits will begin to taste the same. If you do find yourself with leftovers, here are some ideas;
- Chop or blend some of the leftover fruit and add it to homemade gelato.
- Add some of the fruits to your morning oatmeal or dry cereal.
- Make a fruit smoothie with leftover blueberries or other fruits.
- Add some of the fruit to ice cube trays and freeze it. Add the frozen fruity cubes to your iced tea or sangria.
- Spoon leftover fresh fruit salad over pound cake and top with a dollop of freshly whipped cream or thawed frozen whipped topping.