Mango, strawberries, kiwi, blueberries, grapes, and pomegranate seeds all cut into bite-sized pieces and tossed in a honey lime dressing. This honey lime fruit salad takes 5 minutes with no cooking at all.
The dressing is what turns plain chopped fruit into something people actually finish. Lime juice, a squeeze of orange, and honey coat every piece so it tastes bright and sweet instead of just cold and plain.
Shared by @ferah_kitchen on Instagram. The idea is simple: nobody touches a whole fruit bowl, but cut everything up and add a dressing and people eat plate after plate.
Jump to Recipe
Easy Honey Lime Fruit Salad
Course: DessertCuisine: InternationalDifficulty: Easy4
servings5
minutes150
kcal5 min
A colourful mix of fresh fruit tossed in a simple lime, orange, and honey dressing. Use whatever fruit is in season. No cooking, ready in 5 minutes. Recipe by @ferah_kitchen.
Ingredients
- For the Fruit
1 cup strawberries, halved
1 mango, peeled and cubed
2 kiwis, peeled and sliced
1 pear, cored and cubed
1 cup grapes, halved
½ cup blueberries, whole
¼ cup pomegranate seeds
- For the Dressing
Juice of 1 lime
Juice of half an orange
2 tablespoons honey (optional)
Directions
- Cut the fruit: Wash all the fruit. Halve the strawberries and grapes. Peel and cube the mango and pear. Peel and slice the kiwis. Leave the blueberries and pomegranate seeds whole.
- Make the dressing: Squeeze the lime and orange into a small bowl. Add the honey and stir until it dissolves into the juice.
- Toss and serve: Put all the fruit in a large bowl. Pour the dressing over and gently toss with a big spoon so every piece gets coated. Be gentle so the softer fruit does not turn to mush. Serve right away or chill for up to 30 minutes.
Notes
- Use whatever fruit is in season. Banana, watermelon, peach, and raspberries all work. Cut everything roughly the same size so each spoonful has a mix. Best eaten the same day because the fruit releases water overnight. Original recipe by @ferah_kitchen on Instagram.
FAQs
What fruit works best in this salad?
Use whatever looks fresh at the shop. Firmer fruits like mango, apple, grapes, and kiwi hold up best in the dressing. Softer fruits like banana and peach are fine but add them just before serving so they do not go mushy. Aim for a mix of colours and textures.
Can I make this fruit salad ahead of time?
You can prep it up to 2 hours ahead if you keep it in the fridge. After that, fruits like strawberries and kiwi start releasing water and the salad gets watery at the bottom. If you need to prep earlier, cut the fruit and store it dry, then add the dressing right before serving.
Can I skip the honey?
Yes. If your fruit is ripe and sweet on its own, you do not need it. The citrus juice alone is enough to bring the flavours together. The honey just adds a light coating that makes everything glisten and taste a little more rounded.
Can I use lemon instead of lime?
Yes. Lemon is a bit milder than lime and works well with berries and pears. Lime gives a sharper, more tropical taste that pairs better with mango and kiwi. You can also use a mix of both.
How do I stop the fruit from turning brown?
The dressing does this for you. The acid in the lime and orange juice slows down browning on cut fruit like apples and pears. Toss the fruit in the dressing as soon as you cut it and it will stay bright for a few hours.
