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Ingredients
Scale
- 2 cups strawberries (hulled and quartered)
- 2 cups pineapple (cut into bite-sized pieces)
- 1 1/2 cups blueberries
- 1 1/2 cups red grapes (halved if large)
- 1 1/2 cups kiwi (peeled and sliced)
- 1 1/2 cups mandarin oranges or clementines (peeled and segmented)
- 2-3 Tbsp honey (or added to taste)
- 2 Tbsp fresh lime juice
- 1 tsp lime zest
- 2 Tbsp finely chopped mint (optional, or more to taste)
Instructions
- Begin by washing and drying the fruit thoroughly. Peel, hull, and chop the fruit into pieces that are roughly the same size.
- Transfer the prepared fruit to a large mixing bowl. For an attractive presentation, arrange the fruits by color before mixing.
- In a small bowl, combine the 2 Tbsp honey, 2 Tbsp lime juice, and 1 tsp lime zest. If desired, mix in the mint.
- Just before serving, drizzle the dressing over the fruit and gently toss to coat. Serve immediately, or cover and chill for up to 30 minutes.
Notes
TECHNIQUE TIP: For added flavor, gently toss the fruit with the lime juice to ensure even coating.
STORAGE: Store the fruit salad in an airtight container in the refrigerator for up to two days for optimal freshness.
SUBSTITUTION: Replace kiwi with mango for a tropical twist, or use chopped apples instead of mandarin oranges.
- Prep Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 136 kcal
- Sugar: 26 g
- Sodium: 5 mg
- Fat: 1 g
- Saturated Fat: 0.05 g
- Unsaturated Fat: 0.4 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 2 g
