Fruit Salad

There’s something so satisfying about a big bowl of fruit salad. It’s colorful, fresh, and naturally sweet—like summer in every bite.

I’ve been making some version of this rainbow fruit salad for years. It’s one of those side dishes that disappears fast at parties and picnics, and the kids happily eat extra fruit whenever it’s around.

The honey lime dressing is what really sets it apart. It’s bright, citrusy, and just sweet enough to bring all the fruit together.

This recipes makes a big batch—but trust me, you’ll wish you had more! This is one of those easy, crowd-pleasing recipes that you’ll turn to again and again.

If you love fruit salads as much as I do, you should also check out my watermelon fruit salad—it’s a summer favorite, especially when watermelon is at its peak.

Fruit Salad Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Strawberries – Hulled (green stem removed) and cut into quarters.
• Pineapple – Cut into cubes. About half a medium pineapple.
• Red grapes – Halved, or use green if preferred.
• Blueberries and blackberries – Rinse and remove any stems.
• Mandarin oranges – Peeled and separated.
• Kiwi – Slice, peel, and halve for bite-sized pieces.
• For the fruit salad dressing – Honey, fresh lime juice and zest.

How to Make Fruit Salad with Honey Lime Dressing

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Make the dressing. Whisk the honey, lime zest, and lime juice together until smooth.

Step 2: Combine the fruit. Add all the prepared fruit to a large bowl.

Step 3: Toss with dressing. Drizzle the honey lime dressing over the fruit and gently stir to coat.

Step 4: Chill until serving. Cover and refrigerate until ready to serve.

Storage

This fruit salad is best eaten fresh, ideally within a few hours of making it.

Leftovers: Store in an airtight container in the fridge for up to 2 days. Some fruits may soften over time.

Make ahead: Prep fruit up to 24 hours in advance and refrigerate. Keep the dressing separate and mix just before serving.

Freezing not recommended, as the fruit will become mushy when thawed.

Additions and variations

• Swap the fruit. Try cantaloupe, mango, apples, bananas, honeydew, raspberries, peaches, pears, etc.
• Add fresh mint leaves. Stir in a few leaves or use as a garnish.
• Use maple syrup. Gives the dressing a different sweet flavor that is just as delicious.

More Fun Fruit Recipes

• Dragon Fruit Drink
• Strawberry Fluff Salad
• No-Bake Fruit Pizza
• Fruit Salsa and Cinnamon Chips
• Sparkling Ice Pops