Bright Honey-Lime Fruit Salad
A vibrant, crowd-pleasing fruit salad coated in a refreshing honey-lime glaze. Perfect for brunches, potlucks, and summer picnics, this colorful dish comes together in just 10 minutes.
Ingredients
Fruit
- 1 1/2 cups strawberries or raspberries washed and patted completely dry
- 1 1/2 cups cantaloupe diced into uniform, bite-sized pieces
- 1 1/2 cups pineapple core removed and diced
- 1 1/2 cups honeydew melon diced into uniform, bite-sized pieces
- 1 cup blueberries washed and patted completely dry
- 1 cup grapes seedless, halved
- 1/2 cup pomegranate arils fresh, white membrane removed
Dressing
- 1/4 cup honey liquid
- 1 teaspoon fresh lime zest zest before juicing
- 3 tablespoons fresh lime juice squeezed from fresh limes only
Garnish
- fresh mint washed and gently torn
Instructions
- Rinse all berries and grapes under cold running water. Spread on a clean kitchen towel and pat completely dry to ensure the dressing doesn't get diluted.
- Prepare the fruit: Slice strawberries, halve the grapes, and peel and dice the pineapple, cantaloupe, and honeydew into uniform, bite-sized cubes.
- Add all prepared fruit and pomegranate arils to a large bowl. Lightly combine with a wooden spoon, being careful not to bruise the delicate fruit.
- In a small bowl or liquid measuring cup, whisk together the honey, lime zest, and lime juice until the honey is fully dissolved and the mixture is smooth.
- Drizzle the dressing over the fruit and gently toss using a spatula until every piece is evenly coated.
- Scatter the torn fresh mint over the top. Serve immediately or chill for 20 minutes to allow flavors to meld.
Notes
Make ahead: This tastes even better after marinating for a few hours in the fridge. Avoid: Watermelon, as it releases too much liquid. If adding bananas or apples, do so at the very last second to prevent browning.