Ingredients
2 cups Strawberries, hulled and sliced
1 cup Blueberries
2 medium Kiwi, peeled and sliced
1 ½ cups Pineapple, cored and cubed
1 large Mango, peeled and cubed
1 cup Red grapes, halved
3 tbsp Honey (or agave syrup)
2 tbsp Fresh lime juice
1 tsp Lime zest
2 tbsp Fresh mint, finely chopped (optional)
Instructions
1. Prep Fruit: Wash and dry all fruit. Hull and slice strawberries, peel and slice kiwi, cube mango and pineapple, and halve grapes. Place in a large serving bowl.
2. Make Dressing: In a small bowl, whisk together honey, lime juice, lime zest, and chopped mint until smooth.
3. Combine: Drizzle the dressing over the fruit. Use a large spoon to gently fold the dressing through until every piece is lightly and evenly coated.
4. Serve: Serve immediately for the best texture. If chilling, store covered in the refrigerator for no more than 1 hour to prevent the fruit from becoming too watery.
Notes
Pro-Tips:
• Use fruit that is ripe but firm so it holds its shape when tossed with the dressing.
• Toss with the dressing just before serving to keep the salad crisp and prevent fruit from releasing excess juices.
• Use a microplane or fine zester for the lime to avoid the bitter white pith.
Variations:
• Tropical Twist: Include diced papaya or starfruit.
• Creamy Addition: Add diced avocado right before serving for a rich, buttery contrast.
• Herb Swap: Use fresh basil instead of mint for a different aromatic profile.
- Prep Time: 15
- Category: Dessert/Side
- Method: No-Cook/Mix
- Cuisine: American/Fusion