How far in advance can I make fruit salad?

You can make fruit salad up to 24 hours in advance , but it’s best enjoyed within the first 4–6 hours for the best flavor and texture. Store it in an airtight container in the fridge and add more delicate ingredients (like fresh mint or banana) just before serving.

What fruits are best for a summer fruit salad?

The best summer fruit salad recipes include a mix of sweet fruits and vibrant colors. We recommend using strawberries, blueberries, watermelon, pineapple, kiwi, grapes , and diced mangoes . You can also mix in stone fruit like peaches or nectarines depending on your favorite combination of fruits .

Can I freeze fruit salad leftovers?

It’s not recommended to freeze fruit salad , as the texture of the fruits changes dramatically once thawed. Instead, use leftovers in smoothies or as a topping for ice cream , yogurt, or oatmeal.

How do I keep fruit salad from getting soggy?

To avoid sogginess, use just enough honey lime dressing to coat the fruit lightly. Store in a large bowl with a tight-fitting lid, and drain any excess juice that settles at the bottom of the bowl before serving. Adding the dressing right before serving is another great option.

What can I serve with fruit salad at a barbecue?

Fruit salad makes a perfect side dish for grilled chicken, burgers, veggie skewers, and even savory salads. It’s also great paired with cool whip , goat cheese , or served as a healthy dessert to balance heavier BBQ dishes.

Zesty Summer Fruit Salad with Honey Lime Dressing

Description

There’s something magical about a big bowl of fresh summer fruit tossed in a bright, zesty dressing — it’s the perfect summer side dish for just about any occasion, from a casual backyard barbecue to a refreshing afternoon snack.

This Zesty Summer Fruit Salad with Honey Lime Dressing is a simple fruit salad recipe that combines a rainbow of your favorite fruits — we used strawberries, blueberries, watermelon, pineapple, kiwis, grapes, and diced mangoes — for a tasty treat that’s just as beautiful as it is delicious.

Ingredients

Units Scale

1 cup of Strawberries Halved
1 cup of Blueberries
1 cup of Cubed Watermelon
1 cup of Pineapple Chunks
2 Kiwis Sliced
1 cup of Grapes Halved
1 Ripe Mango Diced
Dressing Ingredients:
Juice of 2 Limes
2 Tablespoons of Honey
1 Teaspoon of Lime Zest
2 Tablespoons of Fresh Mint, finely chopped
Pinch of Sea Salt

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Instructions

Slice and cube your fruit. Place all the fruit in a large mixing bowl. Gently toss.
In a small bowl or jar, whisk together the lime juice, honey, lime zest, and mint until combined.
Drizzle the dressing over the fruit and toss again lightly to coat.
Chill in the fridge for 15–30 minutes to let flavors meld (optional but recommended).
Serve cold with extra mint leaves or a sprinkle of toasted coconut for a fun tropical touch!

Notes

1. Use a variety of textures and colors.
Mix soft fruits (like strawberries and mango) with crisp fruits (like grapes and watermelon) for the best mouthfeel and visual appeal. The texture of the fruits makes a huge difference!

2. Cut fruit evenly for better presentation.
Keep fruit chunks a similar size for a more balanced bite and a neater look in your serving bowl.

3. Choose ripe but firm fruit.
Avoid overly soft fruits that will turn mushy. Slightly under-ripe fruit holds up better, especially when prepping a few hours in advance.

4. Use a large bowl to mix — but serve in a smaller dish.
Toss your chopped fruit in a large mixing bowl to ensure the dressing coats everything evenly, then transfer to a clean serving bowl for presentation.

5. Add delicate fruits last.
Fruits like fresh blueberries and kiwi can get squished during mixing, so gently fold them in at the end.

6. Don’t overdress the salad.
Use just enough honey lime dressing to enhance the natural flavor of the fruit. Too much dressing can sink to the bottom of the bowl and make the salad soggy.

7. Let it chill before serving.
Store in an airtight container in the fridge for 30–60 minutes before serving to allow flavors to meld and the salad to cool down for those hot days.

8. Avoid citrus fruits with too much juice.
Oranges and grapefruits can water down your salad. Instead, use orange zest, lime zest, or a splash of orange juice in the dressing for that tangy citrus kick without the mess.

9. Garnish with fresh herbs or toppings.
Right before serving, add fresh mint, a sprinkle of lemon zest, or even crumbled goat cheese for an elevated finish.

10. Make it your own.
Swap in stone fruit, add a touch of vanilla extract, or top with a dollop of cool whip for a healthy dessert twist. This is a simple recipe, but the flavor possibilities are endless!

Prep Time: 10 Minutes
Cook Time: 0 Minutes
Category: Breakfast
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1/2 Cup
Calories: 59
Sugar: 11.5 g
Sodium: 167.8 mg
Fat: 0.3 g
Carbohydrates: 14.9 g
Protein: 0.8 g
Cholesterol: 0 mg