Rainbow Fruit Salad with Honey Lime Dressing

Name: Rainbow Fruit Salad with Honey Lime Dressing
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons (42 g) honey, liquid, warmed briefly if thick; 3 tablespoons (45 ml) fresh lime juice, from about 2 limes, strained; 1 teaspoon (2 g) lime zest, finely grated, green part only; ⅛ teaspoon (0.7 g) fine salt; 16 ounces (454 g) strawberries, hulled and quartered (halved if small); 3 medium (540 g) navel oranges, about 540 g before peeling; peeled, white pith removed, cut into bite-size pieces, juices kept; 3 cups (500 g) fresh pineapple, peeled, cored, cut into ¾-inch (2 cm) chunks; 2 cups (300 g) seedless green grapes, stemmed, halved lengthwise; 4 medium (300 g) ripe but firm kiwis, peeled, halved lengthwise, sliced into ½-inch (1 cm) half-moons; 1½ cups (220 g) blueberries, rinsed and dried, stems removed; 2 tablespoons (5 g) fresh mint leaves, stacked and thinly sliced (optional)

From the MyKitchenBank Kitchen

A bright, juicy fruit salad of strawberries, oranges, pineapple, blueberries, green grapes and kiwi, tossed in a light honey-lime dressing with a little zest and fresh mint. It takes about 30 minutes of hands-on prep plus a 30-minute chill, and it is best served within 4-6 hours of tossing.

Prep: 30 min
Cook: —
Wait: 30 min
Total: 1 hr
Makes: About 10 cups (8 side-dish servings of about 1¼ cups each)

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Ingredients

8 servings

For the dressing
2 tablespoons (42 g) honey, liquid, warmed briefly if thick
3 tablespoons (45 ml) fresh lime juice, from about 2 limes, strained
1 teaspoon (2 g) lime zest, finely grated, green part only
⅛ teaspoon (0.7 g) fine salt
For the salad
16 ounces (454 g) strawberries, hulled and quartered (halved if small)
3 medium (540 g) navel oranges, about 540 g before peeling; peeled, white pith removed, cut into bite-size pieces, juices kept
3 cups (500 g) fresh pineapple, peeled, cored, cut into ¾-inch (2 cm) chunks
2 cups (300 g) seedless green grapes, stemmed, halved lengthwise
4 medium (300 g) ripe but firm kiwis, peeled, halved lengthwise, sliced into ½-inch (1 cm) half-moons
1½ cups (220 g) blueberries, rinsed and dried, stems removed
2 tablespoons (5 g) fresh mint leaves, stacked and thinly sliced (optional)

Equipment (6)

Large mixing bowl (5-6 quart / 5-6 L)
Small bowl or jar for the dressing
Microplane or fine grater
Citrus juicer or fork
Cutting board and sharp knife
Rubber spatula or large spoon

Steps

Before you start

Wash all fruit under cool running water and dry it well; wet fruit dilutes the dressing and turns mushy faster.
Chill the fruit ahead if you can, so the salad is cold when served.
Zest the limes before juicing them; it is much harder to zest a squeezed lime.
Honey that is thick or crystallized will mix more easily if warmed in the microwave for 5-10 seconds.
Plan to serve within 4-6 hours of tossing; cut strawberries and kiwi soften and weep in the acidic dressing after that.

1
Prep the workspace
- Wash all fruit and mint under cool running water, then spread on a clean kitchen towel and pat dry.
- Set a large 5-6 quart (5-6 L) mixing bowl on the counter and a cutting board next to it.
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Ready when: Fruit feels dry to the touch, with no beads of water.
Tip: Dry fruit keeps the dressing from becoming watery.
2
Zest and juice limes
- Using a fine grater, zest the limes to get 1 teaspoon of green zest, avoiding the bitter white pith.
- Cut the limes in half and squeeze to get 3 tablespoons (45 ml) juice, straining out the seeds.
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Ready when: You have 1 teaspoon fragrant zest and 3 tablespoons juice.
Tip: Roll the limes firmly on the counter before cutting to get more juice.
3
Whisk the dressing
- In a small bowl or jar, combine the honey, lime juice, lime zest and salt.
- Whisk or shake for about 30 seconds until the honey has fully dissolved.
- Taste: it should be tart with a gentle sweetness, since the fruit is already sweet.
- If your limes are very sour or your fruit is tart, whisk in up to 1 more tablespoon (21 g) honey.
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Ready when: Dressing is smooth and runny, with no honey streaks at the bottom.
Tip: Warm stiff honey for 5-10 seconds in the microwave so it blends easily.
4
Cut the sturdy fruit
- Hull the strawberries and cut into quarters (halves if small).
- Cut the pineapple into ¾-inch (2 cm) chunks.
- Halve the grapes lengthwise.
- Add all to the large bowl.
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Ready when: Pieces are roughly bite-size and similar in size, about ¾ inch (2 cm).
Tip: Cutting pieces to a similar size makes every spoonful balanced.
5
Segment the oranges
- Slice the top and bottom off each orange, stand it upright and cut away the peel and white pith in strips, following the curve of the fruit.
- Cut into bite-size pieces over the bowl so the juices fall in.
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Ready when: No white pith remains and the orange pieces are juicy and bite-size.
Tip: Pith is bitter, so cut deeply enough to remove it.
6
Add the delicate fruit
- Peel the kiwis, halve lengthwise and slice into ½-inch (1 cm) half-moons.
- Add them to the bowl along with the blueberries.
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Ready when: Kiwi slices hold their shape; blueberries are whole and unbroken.
Tip: Add kiwi and blueberries last so they are handled as little as possible.
7
Toss gently
- Pour the dressing evenly over the fruit.
- With a rubber spatula, fold from the bottom up 8-10 times, turning the bowl as you go, until every piece glistens.
- Sprinkle with the mint and fold once more.
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Ready when: All the fruit is lightly coated and shiny with no pooled dressing at the bottom.
Tip: Fold, don't stir, to avoid bruising the strawberries and kiwi.
8
Chill and serve
- Cover the bowl and refrigerate for 30 minutes so the flavors mingle and the salad gets cold.
- Give it one gentle fold, then serve cold with a slotted spoon or with some of the juices.
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Ready when: Fruit is cold to the touch and lightly glossy with juices.
Tip: Serve within 4-6 hours of tossing; after that the strawberries and kiwi soften and weep.

Good to know

Tips

Use ripe but firm fruit; very soft fruit will turn mushy once it is tossed.
The dressing is deliberately light: 2 tablespoons honey for about 10 cups of fruit. Add up to 1 more tablespoon only if the fruit is tart.
Keep the berries as dry as possible after washing so they don't dilute the dressing.
Serve with a slotted spoon if you want a less juicy salad, or spoon the juices over yogurt or pancakes.

Make ahead

Whisk the dressing up to 3 days ahead and keep it covered in the fridge. Cut the pineapple, grapes and oranges up to 1 day ahead and store them covered in the fridge. Cut the strawberries and kiwi and add the blueberries within 1-2 hours of serving, then toss everything with the dressing. The finished salad is best within 4-6 hours of tossing.

Storage & reheating

Room temperature: no more than 2 hours (1 hour if above 90°F / 32°C). Refrigerator: airtight container, best within 4-6 hours of tossing; leftovers are safe for up to 24 hours but the strawberries and kiwi will be soft and juicy. Freezer: not recommended as a salad, but leftover fruit can be frozen on a tray and used for smoothies (up to 2 months). No reheating; serve cold.

Substitutions

honey → maple syrup or agave nectar. Use the same amount; the flavor will differ slightly, and this makes the salad vegan.
fresh lime juice → fresh lemon juice. Use the same amount; the dressing will be a bit sharper, so taste and add a little more honey if needed.
fresh pineapple → canned pineapple chunks in juice, well drained. Use about 3 cups (500 g) drained; fresh pineapple is firmer and brighter.
seedless green grapes → red seedless grapes or cubed honeydew melon. Use the same weight (300 g); halve grapes, and cut melon into ¾-inch (2 cm) cubes.