Classic Fruit Salad with Honey-Lime Dressing

Name: Classic Fruit Salad with Honey-Lime Dressing
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb (450 g) fresh strawberries, hulled and quartered (halved if small); 2 cups (300 g) seedless red or green grapes, halved lengthwise; 2 cups (330 g) fresh pineapple, peeled, cored, cut into ¾-inch (2 cm) chunks; 1½ cups (220 g) fresh blueberries, rinsed and picked over, left whole; 3 medium (210 g) ripe but firm kiwis, peeled, halved lengthwise, cut into ½-inch (1 cm) half-moons; 3 tablespoons (63 g) honey, at room temperature, pourable; 3 tablespoons (45 ml) fresh lime juice, from about 2 limes; 1 teaspoon (2 g) lime zest, finely grated, green part only; ⅛ teaspoon (¾ g) fine sea salt, a small pinch; 2 tablespoons (6 g) fresh mint leaves, thinly sliced, for garnish (optional)

From the MyKitchenBank Kitchen

A bright, juicy fresh fruit salad of strawberries, grapes, pineapple, blueberries and kiwi, tossed in a light honey-lime dressing with a hint of zest. No cooking required, and it keeps its color and crunch for hours.

Prep: 25 min
Cook: —
Wait: 30 min
Total: 55 min
Makes: About 8 cups (8 side-dish servings)

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Ingredients

8 servings

1 lb (450 g) fresh strawberries, hulled and quartered (halved if small)
2 cups (300 g) seedless red or green grapes, halved lengthwise
2 cups (330 g) fresh pineapple, peeled, cored, cut into ¾-inch (2 cm) chunks
1½ cups (220 g) fresh blueberries, rinsed and picked over, left whole
3 medium (210 g) ripe but firm kiwis, peeled, halved lengthwise, cut into ½-inch (1 cm) half-moons
For the dressing
3 tablespoons (63 g) honey, at room temperature, pourable
3 tablespoons (45 ml) fresh lime juice, from about 2 limes
1 teaspoon (2 g) lime zest, finely grated, green part only
⅛ teaspoon (0.8 g) fine sea salt, a small pinch
2 tablespoons (6 g) fresh mint leaves, thinly sliced, for garnish (optional)

Equipment (7)

Large mixing bowl (4–5 quart / 4–5 L)
Small bowl for the dressing
Whisk or fork
Sharp chef's knife and cutting board
Rasp-style grater or microplane
Citrus juicer or fork for juicing
Large rubber spatula

Steps

Before you start

Wash all fruit under cool running water and dry it well on towels. Wet fruit dilutes the dressing and turns watery.
Use ripe but firm fruit. Soft, overripe strawberries and kiwi will turn mushy when tossed.
Zest the lime before you juice it. It is much harder to zest a squeezed lime.
If your honey is thick or crystallized, warm the jar in hot tap water for a few minutes so it whisks smoothly.

1
Wash and dry fruit
- Rinse the strawberries, grapes and blueberries in a colander under cool water.
- Spread them on a clean kitchen towel or paper towels and pat dry.
- Pick out any shriveled blueberries and stems.
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Ready when: Fruit looks dry on the surface with no pooled water.
Tip: Dry fruit keeps the dressing from being diluted.
2
Zest and juice limes
- Finely grate the green zest from the limes into a small bowl until you have 1 teaspoon.
- Cut the limes in half and squeeze 3 tablespoons (45 ml) juice, removing any seeds.
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Ready when: You have 1 teaspoon zest and 3 tablespoons juice.
Tip: Avoid the white pith under the zest. It is bitter.
3
Whisk the dressing
- Add the honey and salt to the lime juice and zest.
- Whisk for about 30 seconds until the honey fully dissolves and the dressing looks smooth and slightly glossy.
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Ready when: No streaks or clumps of honey remain at the bottom of the bowl.
Tip: Taste it. It should be sweet first, then tangy. Add a little more honey if your limes are very sour.
4
Cut the hardy fruit
- Halve the grapes lengthwise.
- Cut the pineapple into ¾-inch (2 cm) chunks, saving any juice on the board and adding it to the large bowl.
- Place the grapes and pineapple in the large mixing bowl.
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Ready when: Pineapple pieces are bite-size and roughly uniform.
5
Cut the delicate fruit
- Hull the strawberries and cut them into quarters (halves if small).
- Peel the kiwis, halve lengthwise, and slice into ½-inch (1 cm) half-moons.
- Add the strawberries, kiwi and whole blueberries to the bowl.
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Ready when: All fruit is cut to similar bite-size pieces.
Tip: Cut these last so they have less time to release juice.
6
Toss gently
- Pour the dressing evenly over the fruit.
- Use a large rubber spatula to fold gently from the bottom up 8 to 10 times, just until every piece looks glossy.
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Ready when: Fruit is lightly coated, with only a little liquid pooling at the bottom of the bowl.
Tip: Fold gently. Stirring hard bruises the strawberries and kiwi.
7
Chill to blend
- Cover the bowl and refrigerate for 30 minutes so the flavors meld and the salad gets cold.
- Give it one gentle fold halfway through if you like.
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Ready when: Salad is cold to the touch and fruit is glossy and juicy.
Tip: Do not chill longer than 4 hours before serving, or the kiwi and strawberries will soften.
8
Garnish and serve
- Scatter the sliced mint over the top, if using.
- Spoon into bowls, including some of the juices from the bottom of the bowl.
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Ready when: Fruit looks bright and fresh with a light glaze of dressing.
Tip: Slice the mint just before serving so it doesn't blacken.

Good to know

Tips

Do not use fresh pineapple's enzymes against you: fresh pineapple is fine here, but avoid adding dairy like yogurt in advance, as it can turn bitter.
Lime juice slows browning, so this salad keeps its color well. Apples or bananas, if you add them, should be tossed in just before serving.
For the best texture, dry the fruit well and cut the strawberries and kiwi last.
Serve in a chilled bowl on a warm day to keep the fruit crisp longer.

Make ahead

"Wash and cut the grapes, pineapple and blueberries up to 1 day ahead and store them covered in the fridge. Make the dressing up to 2 days ahead and keep it in a jar. Cut the strawberries and kiwi and toss everything together within 2 to 4 hours of serving."

Storage & reheating

"Room temperature: no more than 2 hours (1 hour if above 90°F / 32°C). Refrigerator: airtight container for up to 2 days. The texture softens after day 1. Freezer: not recommended as a salad, but leftover fruit can be frozen on a tray and then bagged for up to 2 months for smoothies."

Substitutions

honey → maple syrup or agave nectar. Use the same amount. Suitable for a vegan version.
fresh lime juice → fresh lemon or orange juice. Use the same amount. Orange gives a sweeter, milder dressing, so reduce the honey to 2 tablespoons.
fresh pineapple → mango chunks or canned pineapple chunks in juice, drained. Use the same amount. Drain canned pineapple well.
fresh blueberries → raspberries or blackberries. Fold in very gently since they are more fragile.