Name: Fruit Salad Recipe: Fresh and Vibrant
Prep time: 15 min
Total time: 30 min
Ingredients: Fruit Salad:; 2 cups strawberries (hulled and halved); 1 cup blueberries; 1 cup pineapple (diced); 2 kiwis (peeled and sliced); 1 mango (peeled and diced); 1 cup seedless grapes (halved); Honey-Lime Dressing:; 2 tbsp honey; 2 tbsp fresh lime juice; 1 tsp lime zest; 1 tbsp fresh mint (chopped (optional)); Optional: Extra mint (shredded coconut); Suggested Pairings: Yogurt (iced tea)

Introduction

Table of Contents

Fruit Salad is a refreshing, colorful dish, perfect for brunches, picnics, or light desserts. This vibrant medley of seasonal fruits, tossed in a zesty honey-lime dressing, delivers a sweet, tangy flavor that delights the palate. Presented in a white ceramic bowl, garnished with fresh mint leaves, this Fruit Salad offers a bright, inviting aesthetic that elevates any occasion. This recipe provides a classic version, adaptable for dietary preferences, and ideal for home cooks seeking a healthy, crowd-pleasing dish that brings freshness and joy.

Ingredients

For the Fruit Salad:

2 cups strawberries, hulled and halved
1 cup blueberries
1 cup pineapple, diced
2 kiwis, peeled and sliced
1 mango, peeled and diced
1 cup seedless grapes, halved

For the Honey-Lime Dressing:

2 tbsp honey
2 tbsp fresh lime juice
1 tsp lime zest
1 tbsp fresh mint, finely chopped (optional)

Serving:

Optional: Extra mint leaves, shredded coconut
Suggested Accompaniments: Yogurt, granola
Suggested Pairings: Iced tea, sparkling water
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Large mixing bowl, small bowl, whisk, cutting board, knife, measuring spoons

Step-by-Step Process

Prepare Fruit: Wash all fruits thoroughly. Hull and halve strawberries, dice pineapple, peel and slice kiwis, peel and dice mango, and halve grapes—place in a large mixing bowl with blueberries.
Make Dressing: In a small bowl, whisk together honey, lime juice, lime zest, and chopped mint (if using). Taste the dressing and adjust the sweetness with an additional 1 tsp of honey or tanginess with 1 tsp of lime juice for a balanced flavor.
Toss Salad: Pour the dressing over the fruit and gently toss to coat evenly.
Chill (Optional): Cover and refrigerate for 15–30 minutes to let flavors meld, or serve immediately for maximum freshness.
Serve: Transfer to a white ceramic bowl, garnish with extra mint leaves or shredded coconut. Serve with yogurt, granola, iced tea, or sparkling water.

Tips for Better Fruit Salad

Choose ripe, seasonal fruits for the best flavor and texture; avoid overripe fruit to prevent mushiness.
Taste the dressing before tossing to balance sweetness and tanginess, as honey and limes vary.
Cut fruit into uniform pieces for a consistent bite and appealing presentation.
Toss gently to avoid bruising delicate fruits like berries.
Use a white ceramic bowl for a vibrant presentation that highlights the colorful fruit.
Make ahead: Prepare fruit and dressing separately up to 1 day in advance; combine just before serving to maintain freshness.
Serve chilled or at room temperature, but consume within a day for optimal texture.
Enhance aesthetic: Present in a white ceramic bowl with bright mint leaves for a fresh, inviting look.

Variations and Customization

Tropical Fruit Salad: Replace strawberries and blueberries with papaya and passion fruit; add 1 tbsp coconut milk to the dressing.
Gluten-Free Fruit Salad: Naturally gluten-free; ensure honey is pure and gluten-free certified.
Low-Sugar Fruit Salad: Replace honey with a sugar substitute like stevia (adjust to taste) or use 1 tbsp orange juice.
Berry Fruit Salad: Use only berries (strawberries, blueberries, raspberries, blackberries) for a berry-focused salad.
Citrus Fruit Salad: Replace pineapple and mango with orange segments and grapefruit; use orange zest instead of lime.
Nutty Fruit Salad: Add 1/4 cup chopped toasted almonds or walnuts for crunch.
Spiced Fruit Salad: Add a pinch of ground cinnamon or cardamom to the dressing for warmth.
Creamy Fruit Salad: Toss with 1/2 cup Greek yogurt or whipped cream instead of the dressing.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 1 day; longer storage may cause the fruit to soften.
Do not freeze, as fruit will become mushy upon thawing.
Serve chilled or at room temperature for the best flavor; avoid keeping at room temperature for over 2 hours due to perishability.
Use leftovers in smoothies, as a topping for oatmeal, or blended into sorbet.
Pair with yogurt or iced tea to complement the sweet, tangy flavor.
Presented in a white ceramic bowl with vibrant garnishes for a fresh, inviting charm.

Nutritional Information

Based on 6 servings (1 cup each):

Calories: 120 kcal
Total Fat: 0.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Total Carbohydrates: 30g
Dietary Fiber: 4g
Sugars: 22g
Protein: 1g
Vitamin A: 10% Daily Value
Vitamin C: 80% Daily Value
Calcium: 2% Daily Value
Iron: 4% Daily Value

Note: Values vary by fruit ripeness and brand. Naturally low in fat; use low-sugar dressing for balance.

Conclusion

This Fruit Salad recipe offers a fresh, vibrant dish, perfect for any occasion, transforming simple ingredients into a healthy classic. Its quick preparation and colorful presentation make it a favorite. The sweet fruit, zesty dressing, and bright garnishes delight every bite. It’s sure to be a cherished recipe, loved for its refreshing, versatile appeal.