Rainbow Fruit Salad
A colorful Rainbow Fruit Salad tossed in a bright honey lime dressing with fresh mint. Easy to make ahead and perfect for Pride brunches, summer parties, and potlucks.
Servings: 12
Ingredients
- 1½ cups fresh strawberries cut into pieces
- 1 cup blueberries
- 1½ cups fresh pineapple cubed
- 1 cup green grapes halved
- 1 cup purple grapes halved
- 1 can (11 ounces) mandarin oranges drained
- 3 tablespoons fresh mint chopped
For the Honey Lime Dressing
- 2 limes zested and juiced
- ¼ cup honey
Instructions
- Wash and dry all fruit thoroughly. Cut strawberries and pineapple into similar-sized pieces. Halve the grapes. Leave blueberries whole.
- Add all prepared fruit and drained mandarin oranges to a large bowl.
- In a small bowl, combine lime zest, lime juice, and honey. Whisk until the honey is fully dissolved.
- Pour the dressing over the fruit and stir gently until everything is evenly coated and glossy.
- Add the chopped fresh mint and stir gently to combine.
- Serve immediately or refrigerate for a few hours until ready to serve.
Notes
For the best results, pat fruit dry before combining. Excess water dilutes the dressing.
This salad can be made a few hours ahead. Cover and refrigerate, then pull it out 10 to 15 minutes before serving. If making significantly ahead, add the mint just before serving to keep it brightest.
Watermelon is a beautiful red option but releases liquid over time. For make-ahead versions, strawberries are the better choice.
For a vegan version, substitute maple syrup for honey in equal measure.
Fruit options by color:
- Red: Strawberries, raspberries, cherries, or watermelon
- Orange: Fresh oranges or canned mandarin oranges
- Yellow: Fresh or canned pineapple, or mango
- Green: Green grapes, kiwi, or honeydew melon
- Blue: Blueberries
- Purple: Purple grapes or blackberries