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Honey Lime Fruit Salad

Honey lime fruit salad made with fresh strawberries, watermelon, pineapple, kiwi, grapes, and berries tossed in a honey-lime dressing. Quick no-cook method for juicy fruit, bright lime zest, and fresh mint for a vibrant, evenly coated bowl.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 168
Ingredients Method Notes

Ingredients
  

Fresh fruit
  • 2 cup fresh strawberries hulled and halved
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 cup seedless watermelon cubed
  • 1 cup fresh pineapple chunks
  • 2 kiwis peeled and sliced
  • 1 cup green grapes halved
Honey-lime dressing
  • 3 tbsp raw honey
  • 2 tbsp fresh lime juice about 1 large lime
  • 1 tsp lime zest
  • 0.25 tsp ground ginger optional
  • 2 tbsp fresh mint leaves torn or chiffonade

Method
 

Prep the fruit
  1. Wash all fruit, hull and halve the strawberries, cube the watermelon, peel and slice the kiwi, and halve the grapes.
  2. Add all prepared strawberries, blueberries, raspberries, watermelon, pineapple, kiwi, and grapes to a large serving bowl and gently toss to combine.
Make the honey-lime dressing
  1. In a small bowl, whisk the raw honey, fresh lime juice, lime zest, and ground ginger (if using) until fully blended.
Assemble and serve
  1. Drizzle the honey-lime dressing over the fruit, then gently toss to coat every piece without bruising the berries.
  2. Scatter the fresh mint leaves over the top and serve immediately, or refrigerate up to 2 hours before serving.
  3. If chilled, toss gently again right before serving to re-distribute the dressing.

Notes

Pro tip: toss gently in two rounds—first with dressing, then add mint last—to keep berries intact and juicy. Refrigerate in a covered container up to 2 days; the fruit will soften the longer it sits. Freezing is not recommended. For a lighter option, replace half the honey with agave or use honey with reduced amount (still toss right before serving).