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Tropical fruits, apples, and pomegranate arils are tossed in a honey lime dressing in this summery fruit salad! Perfect for a stunning side dish or refreshing dessert.
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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.
- Pour over the fruit salad: Toss gently to coat.
- Serve: Garnish with the poppy seeds and more mint.
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.
- 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.
- 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!
Certain fruits oxidize quickly and turn brown once cut. Looking at you, bananas. The key to preventing oxidation is to coat the fruit in an acidic ingredient like lemon or lime juice. In this recipe, the honey lime dressing slows the oxidation process.
It’s best to cut and prepare fruits ahead of time that won’t oxidize quickly. Try to cut bananas, peaches, and apples right before serving.
No, frozen fruit loses it’s crisp texture as it thaws. It gets mushy and releases excess liquid. For fruit salad, fresh is always best!
Yes! Swap the honey with maple syrup or light agave.
- 4 kiwis peeled, sliced, and quartered
- 2 large mandarin oranges peeled
- ½ cup pomegranate arils
- 4 medium bananas peeled and cut in rings
- 4 medium red apple sliced and cored
- 2 tablespoons fresh mint leaves
- 3 tablespoons lime juice Note 1
- 3 tablespoons honey Note 2
- 1 tablespoon poppy seeds
- Place kiwi, mandarin oranges, pomegranate, bananas, apples and mint in a large salad bowl.
- In a small jar, combine lime and honey together. Pour over the fruit salad and toss gently to coat.
- Garnish with poppy seeds and more mint leaves.