Easy Fruit Salad with Honey Lime Dressing

If you’re craving a light, sweet fruit salad that’s so versatile and it can go with any meal, this Easy Fruit Salad with Honey Lime Dressing is what you want. This is the perfect side dish for spring and summer!

An Easy Fruit Salad Recipe Everyone Will Love!

After a long winter of eating warm, comfort foods – allll the casseroles and carbs – when spring rolls around, I can’t stop thinking about sweet, fresh fruit salad! It’s like the sun pops out, the days get longer, and my taste buds start screaming FRESH, FRESH, FRESH!

What’s more fresh than a fruit salad? 

This easy salad is sweet and light. It tastes just as good as it looks, and it looks like a rainbow, sunshine, and happiness – just imagine how good it tastes! I love serving this with these skillet chicken breasts or these easy sloppy joes. Perfect cookout food.

Recipe Ingredients

This refreshing side dish can be adapted to use your favorite fruits, but here are my picks!

• Strawberries: Love me some strawberries, especially when they’re sweet and juicy.
• Kiwis: I love the pop of green the kiwi brings to this salad. Make sure you peel them. You won’t want the kiwi skin. 
• Blueberries: This salad is great to make right after a trip to the blueberry patch!
• Bananas: I love how the banana adds a bit of creaminess to this salad. 
• Apple: I prefer to use a crisp and sweet apple. I also prefer to leave the apple skin on. 

Dressing Ingredients

This simple dressing only takes two ingredients. It’s sweet and creamy with a tart bite. 

Here’s what you’ll need:

• Honey 
• Lime juice and zest

How to Make Fruit Salad

1. Chop and mix: Add the prepared fruit to a large salad bowl. Set the fruit aside.
2. Whisk: In a mixing bowl, whisk together the honey, lime juice, and zest.
3. Combine the fruit and dressing: Pour Honey Lime Dressing over the salad. Gently toss the fruit and dressing together to coat each piece of fruit with dressing. Serve. 

Tips for the Best Fruit Salad

Fruit salad can be so good, but if you do it wrong, it can also be so, so bad. Have you ever had warm, mushy, fruit salad with seeds? If you want an impeccable salad, follow these simple tips: 

• You want to make sure you use fully ripe fruit. This will ensure each piece of fruit is tender and sweet! You don’t want hard and bitter fruit in your salad.
• Always chill your fruit salad before serving. Fruit salad should be cool and not warm. If you won’t have time to pop it in the fridge after mixing, make sure you use fruit that has been chilled in the salad. 
• To save time, you can chop all of your fruit, except for the bananas, days in advance. You can also mix the dressing ahead of time and store it in a jar in your fridge. 
• You can make fruit swaps based on what you have in the fridge. Blackberries, pears, pineapple, grapes, and mango would all be great in this salad, too!
• I love garnishing my fruit salad with fresh mint leaves. That little pop of minty-ness adds so much flavor. You’ll love it!

How to Keep Bananas From Turning Brown

You can keep your bananas and apples from browning simply by tossing them with a little pineapple juice. You could also use lemon or lime juice, but those will add a tart aftertaste. Pineapple juice is sweeter and won’t make your fruit taste tart. This is a good trick to use if you need to chop your fruit in advance of serving. 

You could slice your bananas and apples and then toss them with the dressing since that has lime juice in it. This will keep them from browning for a few hours. The best way to keep them from browning, though, is to slice them right before tossing them with the dressing and serving the salad. 

How to Store Fruit Salad

• If you’re not going to be serving this salad right away and you need to store it, wait on adding in the apples and bananas because they will brown.
• Also, do not add in the dressing until you’re ready to serve. If you do make it ahead, cover the salad and keep it refrigerated for up to 24 hours.
• When you’re ready to serve, prepare the apples and bananas and then add the dressing. 

If you have leftovers, cover the salad tightly and store it in your fridge for 3-5 days. The fruit will get softer and there will be more liquid – but it will still taste great!