Description
A vibrant, no-cook summer fruit salad with strawberries, blueberries, raspberries, pineapple, watermelon, and a zesty honey-lime dressing. Serves 8 in under 20 minutes.
Ingredients
2 cups fresh strawberries, hulled and quartered
1 cup fresh blueberries
1 cup fresh raspberries
2 cups seedless grapes, halved
2 cups fresh pineapple chunks
2 cups seedless watermelon, cut into 3/4-inch cubes
1 cup cantaloupe, cut into 3/4-inch cubes
2 kiwis, peeled and sliced into half-moons
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons honey, or maple syrup for a plant-based option
1 teaspoon finely grated lime zest
1/2 teaspoon finely grated fresh ginger
1 small pinch fine sea salt
2 tablespoons fresh mint, thinly sliced
Instructions
Wash and dry the fruit. Rinse strawberries, blueberries, raspberries, grapes, and kiwis under cool water. Dry delicate berries on a clean towel for 5 minutes.
Prepare the dressing. In a small bowl, whisk together lime juice, orange juice, honey, lime zest, ginger, and sea salt for 30 seconds until glossy.
Combine all fruits in a large mixing bowl.
Drizzle dressing over the fruit and gently toss until evenly coated.
Chill in the refrigerator for 15–20 minutes to enhance flavors.
Transfer to a serving bowl and top with fresh mint. Serve chilled.
Notes
Ensure all fruit is fully dry before mixing to avoid sogginess.
Maple syrup makes the recipe plant-based. Adjust sweetness to taste.
Store in an airtight container in the fridge for up to 4 hours.
Optional: Add sliced peaches or figs for extra depth.
- Category: Recipes