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Fruit Salad
The BEST fruit salad recipe! Tossed in honey-lime dressing, this easy fruit salad is loaded with fresh berries, grapes, pineapple, and more.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 12 (about 13 cups)
Calories: 126 kcal
Course:
Salad
Cuisine:
American
Ingredients
FOR THE FRUIT SALAD:
- 1 pound fresh strawberries sliced and halved (about 3 cups)
- 1 pound diced fresh pineapple about 3 cups
- 1 pint fresh blueberries about 2 cups
- 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
- 2 cups seedless red grapes
- 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
- chopped fresh mint optional
FOR THE DRESSING:
- zest of 1/2 medium orange
- juice of 1/2 the same medium orange about 3 tablespoons
- Zest of 1 small lime or 1/2 small lemon
- juice of the same 1 small lime or 1/2 small lemon
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 tablespoon poppy seeds
Instructions
- If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
- In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
- Pour the dressing over the fruit and with a large spoon.
- Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
- Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
Cup of Yum
Notes
- *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn't bother you, feel free to add it right away.
- TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
- TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.
Nutrition Information
Serving
1of 12 (about 1 heaping cup)
Calories
126kcal
(6%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
347mg
(10%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Vitamin A
111IU
(2%)
Vitamin C
83mg
(92%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12(about 13 cups)
Amount Per Serving
Calories 126
% Daily Value*
| Serving | 1of 12 (about 1 heaping cup) | |
| Calories | 126kcal | 6% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 347mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 83mg | 92% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.