Fruit Salad Recipe
A bright, no-bake Fruit Salad Recipe that’s healthy, easy, and bursting with summer flavors. Perfect for picnics, barbecues, or as a light breakfast.
Ingredients
- 2 cups strawberries hulled and halved
- 1 cup blueberries fresh or thawed from frozen
- 1 cup seedless grapes halved (red or green)
- 2 cups melon chunks watermelon, cantaloupe, or honeydew
- 1 mango peeled and diced
- 2 kiwis peeled and sliced
- 1 small apple cored and diced
- 2 tablespoons fresh lime juice or lemon juice if limes are pricey
- 1 tablespoon plus 1 teaspoon honey or pure maple syrup (for a vegan version)
- 1/4 cup fresh mint leaves lightly torn (optional)
- Pinch sea salt to round out flavors
Instructions
- Thoroughly wash and dry all fruits; pat dry to avoid excess moisture dilution of flavor.
- Hull strawberries and cut larger fruits into bite-size pieces; keep kiwis separate until final toss to avoid browning.
- In a small bowl, whisk lime juice, honey or syrup, and a pinch of salt until smooth.
- Place all fruit in a large mixing bowl and drizzle the dressing evenly over the top.
- Using a silicone spatula, gently toss the fruits to coat with the dressing without breaking down softer fruits.
- Tear mint leaves and fold them in lightly for a fresh aroma.
- Cover and chill the salad for at least 15 minutes (up to 2 hours) to allow flavors to meld and juices to blend.
- Give the salad one last gentle stir before serving. If too juicy, spoon off excess liquid or serve as a saucy side.
Notes
For substitutions and variations, check the original source. If storing leftovers, be mindful of fruit softening after 2 days in the fridge. Enjoy the versatility and health benefits of this colorful fruit salad!
Nutrition
Calories: 70kcalFiber: 2g
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