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Fruit Salad

A refreshing, colorful fruit salad with a zesty honey-lime dressing is perfect for breakfast, snack, or a light dessert!
Prep Time30 minutes
Total Time30 minutes
Servings: 8 servings
Calories: 141kcal
Author: Lucy Brewer

Ingredients

  • 2 cups fresh pineapple, cubed
  • 12 ounces strawberries, sliced
  • 6 ounces blackberries
  • 11 ounces blueberries
  • 3 kiwi, peeled, halved, and sliced
  • 15 ounce can of mandarin orange slices, drained

Dressing

  • 1 navel orange, juice and zest
  • 1 lime, juice and zest
  • 2 tablespoons honey

Instructions

  • Juice and zest the lime and orange, add to a small pot, and drizzle with honey.
    A small sieve with seeds and pulp rests over a pot of strained citrus juice on a white surface, surrounded by squeezed citrus halves.
  • Bring to a boil and simmer on low for 5-10 minutes till slightly thickened. Set aside and let cool completely.
    A white saucepan containing orange-yellow liquid and zest sits on a white countertop surrounded by citrus halves and a strainer.
  • Core the pineapple and cut into cubes, slice the strawberries and kiwi, and add to the bowl. Add the remaining fruit to the bowl.
    A glass bowl filled with sliced kiwi, mandarin oranges, blackberries, strawberries, and blueberries on a marble surface. A whisk and bowl of dressing are nearby.
  • Once the dressing has cooled completely, drizzle it over the fruit just before serving. Stir the fruit gently to mix.
    A bowl of assorted fresh fruits including blueberries, blackberries, strawberries, kiwi, and mandarin oranges with a spoonful of orange dressing held above.

Notes

  • To make the fruit salad in advance, wash, dry, peel, and cut all the fruit, then keep it separately in an airtight container in the refrigerator.
  • The dressing can also be made in advance, but it is best to keep it in a separate air-tight container.
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