A fresh fruit salad is so easy to make and a wonderful way to get lots of delicious fruit onto everyone’s plate. I love having blackberries, kiwi, and strawberries in mine but you should use whatever is ripe and delicious at your local market. Mangos, melons and even gooseberries are all great when available.
Frequently Asked Questions
How do you keep it fresh?
Store in an airtight container in the refrigerator. Fruits like bananas and apples should be added before serving as they will discolor over time.
How do you make a fruit salad?
Wash and dry the fruit then cut into small pieces. toss with dressing and chill. You may serve freshly make fruit salad or allow it to chill and serve the next day.
What is fruit salad made of?
Fruit salad is an assortment of cut fruit dressed with a sweet and zingy mixture of honey and lime juice. A wide variety of fruits are used but strawberries, oranges, kiwis, and grapes are all commonly used.
How long will it keep?
Fruit salad will keep for 3-4 days but this will depend on the types of fruits you use. Bananas and apples will discolor and watermelon may not hold up. Store in an airtight container in the refrigerator and toss before serving.
How to Make Fruit Salad
1. Zest one lime then juice it and transfer bot to a bowl.
2. Add three tablespoons of honey to the lime juice and zest then whisk together. I like to add a tablespoon of juice from the mandarin orange slices or a tablespoon of orange liqueur to thin the dressing out and add an extra flavor.
3. If you haven’t prepared kiwi slices before it’s quite easy. Halve the fruit then run a spoon along the edge to separate the skin from the flesh. Peel the skin off and slice.
4. Wash and dry your berries then hull the strawberries. You can leave the black berries and raspberries intact.
5 Cut your pineapple into small pieces. It’s always nice when you get a few different fruits on a spoon so don’t leave giant chunks lurking around.
6. As you cut the fruit transfer to a large bowl for serving/storage. You can add nearly any fruit you enjoy to the salad but try to get a nice combination of sweet, acidic, soft and firm fruits for a more interesting dish.
7. Pour the dressing all over your fruit.
8. Gently toss the fruit to distribute the dressing. Like strawberries, kiwi and pineapple rest they will release more liquid into the salad and mellow the flavor a bit. Toss once more before serving.
Pro Tips for the BEST Fruit Salad
- If you’re adding bananas remember that they go in closer to the time you’re serving as they may discolor.
- I love a splash of Grand Marnier or Cointreau in my dressing but you can omit if serving to children.
- Be gentle with those fruits. You need to toss the salad and distribute the dressing but you don’t want to mangle those delicate kiwi slices and berries.
- A little mint goes a long way for adding depth of flavor. You can use some as a garnish or cut the leaves and add them to the salad before tossing.
- If you’re not a lime fan then substitute lemon zest and juice for the dressing.
If you’ve tried this Fruit Salad recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- 3 tbsp honey
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 pound strawberries
- 2 cups grapes
- 6 kiwis
- 1 pint blackberries
- 1 pint raspberries
- 1 cup pineapple
- 1 cup mandarin orange slices
- Zest the lime into a bowl then squeeze in about two tablespoons of lime juice. Drizzle in t tablespoons of honey and whisk together until combined. I like to add 1/2 tablespoons of Grand Marnier or Cointreau to the dressing but this is optional.
- Cut the strawberries, kiwis, and pineapple pieces. Halve the grapes, and wash and dry the black berries and raspberries. Add all the fruit to a large bowl and drizzle with the honey lime dressing then toss gently.
- Cover the fruit salad and refrigerate. You can serve Immediately but the salad is excellent chilled and actually comes together after an hour or two as the strawberries release their juice.
- If you're adding bananas remember that they go in closer to the time you're serving as they may discolor.
- I love a splash or Grand Marnier or Cointreau in my dressing but you can omit if serving to children.
- Be gentle with those fruits. You need to toss the salad and distribute the dressing but you don't want to mangle those delicate kiwi slices and berries.
- A little mint goes a long way for adding depth or flavor. You can use some as a garnish or cut the leaves and add them to the salad before tossing.
- If you've not a lime fan then substitute lemon zest and juice for the dressing.