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Fresh Rainbow Fruit Salad with Honey Lime Dressing

rainbow fruit salad - featured image

A vibrant, refreshing fruit salad featuring strawberries, pineapple, blueberries, grapes, kiwi, mango, mandarin oranges, and blackberries, tossed in a sweet-tangy honey lime dressing. Perfect for summer gatherings, brunches, or a healthy dessert.

Ingredients

Scale
  • 1 cup strawberries, hulled and sliced
  • 1 cup pineapple, peeled and chopped
  • 1 cup blueberries
  • 1 cup green grapes, halved
  • 1 cup red grapes, halved
  • 23 medium kiwis, peeled and sliced
  • 1 cup mango, diced
  • 12 small mandarin oranges, peeled and segmented
  • 1/2 cup blackberries (optional)
  • 2 tablespoons honey (or maple syrup/agave for vegan)
  • 2 tablespoons freshly squeezed lime juice (about 12 limes)
  • 1 teaspoon lime zest (from 1 lime)
  • Pinch of salt

Instructions

  1. Wash all fruit thoroughly under cool water and pat dry.
  2. Hull and slice strawberries, chop pineapple and mango, peel and slice kiwis, halve grapes, peel and segment mandarin oranges, and set aside blueberries and blackberries.
  3. Layer fruit in a large mixing bowl, starting with firmer fruits (pineapple, grapes) on the bottom and softer fruits (berries, oranges) on top.
  4. In a small bowl, whisk together honey, lime juice, lime zest, and a pinch of salt until smooth.
  5. Drizzle the honey lime dressing evenly over the fruit.
  6. Gently toss the salad with a large spoon or clean hands until all fruit is lightly coated.
  7. Optional: Cover and refrigerate for 10-30 minutes to allow flavors to meld.
  8. Serve chilled. Top with extra lime zest or mint leaves if desired.

Notes

Use ripe but firm fruit for best texture. For vegan, substitute honey with maple syrup or agave. Add delicate fruits last and toss gently to avoid mushiness. If prepping ahead, keep fruit and dressing separate until serving. For extra flavor, add fresh mint or basil. Salad is best enjoyed fresh and does not freeze well.

Nutrition

Keywords: fruit salad, summer salad, honey lime dressing, healthy dessert, potluck, brunch, gluten-free, vegan option, easy recipe, rainbow salad