Fruit Salad

Why you’ll love this recipe:

Let’s face it – everyone loves a good fruit salad. The bright pops of color and texture are a thing of beauty! And the sweet and tangy honey lime dressing rounds out the flavors all too well.

Perfect for barbecues, pot-lucks, and parties, kids and adults alike devour it. Not to mention, this fruit salad recipe is nearly impossible to mess up. So long as you use fresh, peak-season fruit, you’re in business!

Don’t feel chained to the fruit combination I’ve chosen. Swap them out with your favorites or whatever’s perky, fresh, and on sale.

Key Ingredient Notes:

• Fresh fruit – I chose a combination of kiwi, mandarin oranges, pomegranate arils, bananas, and apples. This tropical combination is refreshing, juicy, and sweet!
• Mint – Fresh mint pairs well with fresh fruit salad. You can leave it out if you don’t like mint.
• Lime juice – For a bright and zippy dressing. For the best results, use fresh squeezed lime juice. Bottled lime juice isn’t as tart and acidic. If you don’t have limes, lemon juice works too!
• Honey – To sweeten the dressing and coat the fruit. If you’re vegan, you can swap it with maple syrup!
• Poppy seeds – Adds a nutty flavor and crunch.

How to make this recipe:

• Prepare your fruit: Peel and slice your bananas, apples, and kiwi. Segment the oranges and break open your pomegranate to remove the arils.
• Combine: Place kiwi, mandarin oranges, pomegranate arils, bananas, apples, and mint in a large salad bowl.
• Make dressing: In a small jar, combine the lime juice and honey.

More Fruit Options:

Summer fruit salad is easy to customize! Feel free to swap or add in your favorite fruits. Remember to use what’s in season for the juiciest and sweetest flavor. Here’s a few good options to try:

• Grapes – Red or green both work great. If they’re large, cut them in half, otherwise you can leave them whole.
• Berries – Try strawberries, blueberries, blackberries, or raspberries.
• Stone fruit – Peaches, nectarines, plums, and cherries! Just be sure to pit and slice them first.
• Tropical – Pineapple and mango.
• Melons – Watermelon, honeydew, and cantaloupe.

Tips for Success:

• Use peak-season fruits! They have a fresh, bright flavor and juicy bite. Be sure to use a variety for a pop of color!
• Use ripe fruit and plan accordingly. Kiwi, pineapples, and mangoes take time to ripen. You may have to wait a few days before you can use them.
• Dress the salad right before you plan to serve it. The longer the fruit sits in the acidic dressing, the faster it breaks down. It’s best to store them separately.
• Toss the fruit salad gently. You don’t to smoosh the fruit while you toss it.

Make-Ahead Tips:

• Fruit salad is the best the same day it’s made. The fruit starts to break down and soften each day after.
• If you want to prep this fresh fruit salad ahead of time, I highly recommend doing it separately, then dress it right before serving.
• Place the honey and lime in a small jar, seal and shake, then refrigerate. Cut up and prepare all the fruit, except for the bananas and apples. Refrigerate the fruit in a large bowl until ready to assemble.

Storing Tips:

• To store: Cover the bowl with plastic wrap or transfer the fruit salad to an airtight container, then refrigerate for up to 2 days.
• To freeze: Spread the fruit onto a parchment lined baking sheet and freeze until solid. Transfer the fruit to a zip top bag and freeze for smoothies!