Fruit Salad

A bowl filled with a colorful mix of fresh fruit, including strawberries, pineapple, kiwi, blackberries, blueberries, and red grapes—perfect for trying a new fruit salad recipe. The bowl sits on a white surface with a checked cloth nearby.

5 from 4 votes

This classic Fruit Salad is light, refreshing and tossed in a lime and honey dressing. Bring this salad to all your BBQ's or potlucks this summer.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $18.11, $1.81 per Serving

Ingredients

For the Salad:

1 pound Red Grapes approximately 3 cups
2 cups Fresh Pineapple diced
1 pound Strawberries sliced
6 ounces Fresh Blueberries
6 ounces Fresh Blackberries
3 Kiwi peeled and sliced

For the Dressing:

1 Lime juiced
2 Tablespoons Honey

Instructions

Wash all of the fruit thoroughly and pat dry.
Slice the grapes in half if they are large. Dice the pineapple into bite-size pieces, slice the strawberries, and peel and slice the kiwi.
Add the grapes, pineapple, strawberries, blueberries, and blackberries to a large serving bowl.
In a small bowl, whisk together the fresh lime juice and honey until smooth.
Pour the dressing over the fruit and gently toss until evenly coated.
Fold in the sliced kiwi just before serving to help keep it from becoming too soft.
Serve immediately or refrigerate until ready to serve.

Notes

Refrigerate leftovers in an airtight container for up to 2 days. The fruit will release juices as it sits but will still be delicious.
If preparing ahead of time, combine all of the fruit except the kiwi and refrigerate. Add the kiwi and the honey-lime dressing just before serving for the freshest flavor and texture.

Nutrition