Ingredients
1 pound red grapes (or green 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 1 ½ cups)
3 kiwi, peeled and sliced
For the Dressing:
Zest of 1 lime
1 ½ tablespoons lime juice
2 tablespoons honey
Instructions
Prepare the Fruit: Wash and dry all the fruits well. Peel, core, and chop the pineapple, slice the strawberries, and peel and chop the kiwi. Combine all the prepared fruit in a large mixing bowl.
Make the Dressing: In a small bowl, whisk together the lime zest, lime juice, and honey until smooth.
Combine and Toss: Pour the dressing over the fruit and toss gently to combine. Serve immediately for the freshest flavor.
Notes
Make Ahead: You can wash, dry, and chop the fruit a few hours ahead of time. You can also make the dressing ahead. However, add the dressing to the fruit no more than an hour before serving to maintain the texture.
Storage: Leftover fruit salad can be stored in an airtight container in the refrigerator for up to 1-2 days. The fruit will soften and release some of its juices, but it will still taste delicious.
Seasonal Variations: Fruit salad tastes best when made with ripe, in-season fruit. You can adjust the fruit according to the season:
Spring/Summer: Peaches, nectarines, raspberries, cherries, watermelon, cantaloupe, honeydew, mangos.
Fall/Winter: Pears, mandarin oranges, pomegranate.
Year-Round: Bananas, apples.
- Prep Time: 20 minutes
- Category: Side Dish
- Cuisine: American
- Diet: Vegan
