Rainbow Fruit Salad

Jun 27, 2020, Updated Mar 17, 2025

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Pride weekend usually finds me scurrying around the house, preparing for a small crowd of friends to gather for brunch or at least to raise a glass before the Seattle festivities really begin.

This weekend, things are looking quite different. Seattle Pride has gone virtual, but my spirit – and this Rainbow Fruit Salad – are as bright as ever. Whether I line up the fruit in a festive, striped platter or mixed it all together and dressed it with Honey Lime Dressing, this is one tradition I’m keeping for 2020.

This fruit salad is a well-known recipe that’s perfect for Pride, a summer barbecue or to mix together as part of your meal prep for the week. It scoops up in individual jars or plastic containers for a quick snack to grab from the refrigerator.

I find a lot of joy in the “hunt” for fruits to make up the rainbow of healthy colors. Here are some fruits, by color, that I’ve used in the past for a rainbow fruit platter and this salad.

Red: Fresh strawberries, raspberries, cherries or watermelon
Orange: Fresh oranges or canned mandarin oranges
Yellow: Fresh pineapple, canned pineapple or mango (sometimes works for orange)
Green: Kiwi, green grapes or honeydew melon
Blue: Blueberries
Purple: Purple “jelly” grapes or blackberries (sometimes work for blue)

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Rainbow Fruit Salad

Pride weekend usually finds me scurrying around the house, preparing for a small crowd of friends to gather for brunch or at least to raise a glass before the Seattle festivities really begin.

Servings:

Ingredients

▢ 8 to 10 cups of fruit in various colors*
▢ 2 limes
▢ ¼ cup honey
▢ 3 tablespoons fresh mint, chopped

Instructions

Wash and cut your fruit into similar sized pieces. I generally leave the blueberries whole and cut other fruits to about that size. Add all of the prepared fruits to a large bowl.
*For this salad, I used strawberries, canned mandarin oranges, fresh pineapple, green grapes, blueberries and jelly grapes, which are a deep purple color. I also diced up a kiwi, which was a more yellow variety.
To make the dressing, zest and squeeze juice of two limes into a small bowl. Whisk in ¼ cup honey.
Chop about 3 tablespoons of fresh mint and add to the bowl. Pour on the dressing and stir to coat everything until the fruit is equally covered and glossy.
Serve.