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Fruit Salad Recipe

Fruit Salad Recipe: A Fresh, Easy, and Colorful Summer Delight

This Fruit Salad Recipe is a breeze to whip up, showcasing fresh berries, juicy melons, and a zesty lime-honey drizzle—no baking required, super healthy, and festive enough for any summer party. Serve it chilled for a vibrant, nutritious side that’s bursting with color and flavor.
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Prep Time 15 minutes
Course Dessert, Side Dish
Cuisine American
Servings 6 servings
Calories 160 kcal

Ingredients
  

  • 1 cup strawberries hulled and quartered
  • 1 cup blueberries rinsed
  • 1 cup honeydew melon cubed
  • 1 cup watermelon seeded and balled
  • 1 cup fresh pineapple chunks
  • 2 kiwis peeled and sliced
  • 1/2 cup red grapes halved
  • 1 medium apple (e.g., Gala) cored and diced—toss immediately with lime juice to prevent browning
  • lime zest for aromatic oils
  • 2 tablespoons local honey (or pure maple syrup for a vegan twist)
  • 1 tablespoon fresh lime juice brightens the mix
  • fresh mint leaves handful, chopped (adds an herbal zip)

Instructions
 

  • Rinse berries and grapes, peel and slice kiwis, cube melons and pineapple, dice the apple, and ball the watermelon. Pat dry on paper towels—this prevents a watery salad.
  • In a large bowl, gently combine all the prepped fruits. A glass or stainless-steel bowl keeps flavors intact.
  • In a small bowl, whisk honey, fresh lime juice, and lime zest until smooth. For a vegan version, swap honey for maple syrup.
  • Drizzle the dressing over the fruits and toss carefully with salad tongs or two large spoons, lifting from the bottom so berries stay whole.
  • Cover the bowl and chill in the refrigerator for at least 30 minutes—this lets flavors marry and the dressing infuse each bite.
  • Just before serving, sprinkle chopped mint leaves on top and give one final gentle toss. The mint aroma makes every spoonful pop. For an extra splash, squeeze a little more lime juice or a dash of orange-blossom water right before plating.

Notes

Store your fruit salad in an airtight container in the refrigerator for up to 3 days. Fruits will naturally release juices—drain any excess before serving to keep it fresh. This salad isn’t meant for reheating; instead, let it sit at cool room temperature for 10 minutes if you find it too chilled. For make-ahead ease, prep and store the dressing separately, then toss with fruits right before guests arrive.

Nutrition

Calories: 160kcal
Keyword Colorful Salad, Fruit Salad, Healthy Snack, No-Bake Recipe, Summer Salad
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