This will be The Best Fruit Salad to ever cross your lips! The honey-lime dressing is sweet, tangy and pairs perfectly with whatever fruit is in season. It’s cool, refreshing and tastes even better when made a day in advance!
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That big ol’ bowl of rainbow-colored juiciness was a total accident. I actually shot the above photo with my iPhone and after sharing it on Instagram, I realized quite quickly that sometimes the simplest of recipes can be the biggest of hits.
I was inundated with requests for the recipe, and since I am never one to deny the culinarily curious, I present to you The Best Fruit Salad with Honey-Lime Dressing!
I brought this fruit salad as a super last-minute potluck addition for a friend’s brunch and, call me crazy, but it was gone before the platter of bacon!
I’ve awarded it the title of “The Best Fruit Salad” because it encompasses everything you want in this side dish staple:
- A rainbow of color
- A refreshing crunch
- A balance of sweetness and tanginess
You can serve it as is or layer it up with yogurt for the ultimate parfait. Best of all, we’re talking about a fruit salad here, not nuclear fission, so use this recipe as a basic template but feel free to swap in whatever fruit is in season to really make the most of this dish 365 days a year.
- Strawberries or raspberries: I love both of these berries! Strawberries add a classic touch, while raspberries contribute a slightly tart and bold flavor.
- Cantaloupe: Pick a cantaloupe that smells sweet at the stem end and feels slightly soft. A smooth, tan netted pattern on the skin means it’s ripe.
- Pineapple: Choose a pineapple with a fragrant, sweet smell at the base. The leaves at the crown should be green and pluck out easily. Press the skin; it should give slightly but not feel too soft. See my pineapple guide for how to easily cut your pineapple.
- Honeydew melon: A ripe honeydew will have a creamy color and a sweet fragrance. Press on the blossom end – if it gives slightly, it’s ready. Even though the interior is a light green, there shouldn’t be a green tint on the skin.
- Blueberries: Choose plump, firm blueberries with a uniform color. Blackberries would be delicious, too!
- Grapes: My #1 tip for the grapes – go seedless! Whether they’re red, green or purple, opting for seedless grapes makes for a smoother snacking experience.
- Pomegranate arils: I love the burst of tartness and crunch these add to any dish. Select a pomegranate with smooth, unblemished skin and a heavy feel for its size. Or, opt for pre-packaged arils for convenience!
See the recipe card for full information on ingredients and quantities.
This simple fruit salad dressing is made without any cream or other heavy ingredients you might see in other recipes. All you need is:
- Honey: Brings sweetness with a touch of complexity to balance the acidity of the lime.
- Fresh lime juice and lime zest: This dynamic duo adds a zesty, citrusy kick to the dressing. It not only enhances the flavor but also brightens up the entire salad.
Assembling this fruit salad is a total breeze.
- Slice, dice and chop your fruit.
- Toss all the fruit into a bowl.
- Make the honey-lime dressing. In a separate small bowl, whisk together the honey, lime zest and lime juice.
- Add the dressing to the bowl with the fruit and toss to combine.
Pro Tip: Serve the fruit salad in a carved-out watermelon half or pineapple bowl for a creative and stunning presentation.
Seasonal Variations
Here are some suggestions for fruit combinations, but feel free to let your creativity guide you!
- Summer Fruit Salad: For a summertime twist, use mango, kiwi and papaya.
- Fall Fruit Salad: In the fall, I love adding crisp apples (Honeycrisp is my favorite!), pears and figs. Sometimes I’ll even toss in a handful of chopped walnuts just before serving.
- Winter Fruit Salad: Grapefruit, blood oranges and persimmons are perfect for a wintery mix. Or, try my favorite citrus salad with honey dressing.
- Mix and match fruits based on what’s in season and what you like best.
- Make it in advance! This allows the fruit to marinate in the honey-lime dressing, amplify the flavors.
- Add bananas and apples only if you plan to serve the fruit salad immediately. Both can brown and change texture over time.
- Don’t use frozen fruit! Stick to fresh fruit to maintain the salad’s crispness and prevent the unwanted texture that comes with thawing frozen fruit (soft, mushy and watery).
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. However, this salad is so delicious that there might not be much left to store!
Frequently Asked Questions
Absolutely! I often whip it up a day in advance and toss it with the honey-lime dressing then keep it covered in the fridge until it’s ready to serve. The added chill time amplifies the flavors.
It’s best to use fresh fruit for optimal texture. Frozen fruit tends to become mushy and watery as it thaws.
Be sure to thoroughly dry washed fruit before adding it to the salad to prevent excess water from accumulating at the bottom.
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Ingredients
- 1 1/2 cups sliced strawberries or raspberries
- 1 1/2 cups diced cantaloupe
- 1 1/2 cups diced pineapple
- 1 1/2 cups diced honeydew melon
- 1 cup blueberries
- 1 cup halved grapes
- 1/2 cup pomegranate arils
- 1/4 cup honey
- 1 teaspoon fresh lime zest
- 3 Tablespoons fresh lime juice
- Fresh mint, for garnishing
Instructions
- In a large bowl, toss together the strawberries, cantaloupe, pineapple, honeydew melon, blueberries, grapes and pomegranate arils.
- In a separate small bowl, whisk together the honey, lime zest and lime juice. Add the dressing to the bowl with the fruit and toss to combine.
- Garnish with fresh mint leaves and serve immediately or store, covered securely with plastic wrap, in the fridge.
Kelly’s Notes
- Mix and match fruits based on what’s in season and what you like best.
- Add bananas and apples only if you plan to serve the fruit salad immediately. Both can brown and change texture over time.
- Don’t use frozen fruit! Stick to fresh fruit to maintain the salad’s crispness and prevent the unwanted texture that comes with thawing frozen fruit (soft, mushy and watery).
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
So yummy! I served this yesterday at a bridal shower brunch and guests really enjoyed it. That honey-lime dressing is delish! Thank you for sharing it
I’m thrilled to hear that you and the guests enjoyed the recipe, Jennifer!
AWESOMENESS! I had a hankering for exactly this type of salad. And it’s great to bring for my lunch at work!
I’m so thrilled you enjoyed the recipe, Sharon!
Awesome recipe! Perfect for summer. Loved the dressing, very light and bright.
I’m happy you enjoyed the recipe, Ellen!
I made the honey lime dressing and did put a bit of orange juice in one time thanks Kelly.
You are so welcome, Kevin! Enjoy!
Really easy and refreshing! I used drained canned pineapple in place of fresh, and it worked well. I didn’t add the pomegranate, due to personal preference, but I think it was fine without it. I also added whole milk Greek yogurt to the dressing. It made a nice creamy dressing and the tanginess was perfect. Low or no fat would probably also work fine. This will be my go-to fruit salad!
Woohoo! I’m so thrilled you enjoyed the recipe, Hana!