Introduction
Fruit salad has always been a dish that feels like sunshine in a bowl. Lina Vexley remembers the first time she made one with her grandmother on a summer afternoon. They walked through the garden, picking berries, apples, and grapes, then tossed them together with a drizzle of honey and a squeeze of lemon. The mix of colors was so vibrant it looked like art, and the taste was refreshing, sweet, and tangy. Since then, Lina has turned fruit salad into a staple for family gatherings, picnics, and even elegant dinners, proving simple ingredients can create pure joy.
Recipe JSON
Fresh Fruit Salad
Equipment
- Large Mixing Bowl
- Sharp Knife
- Cutting board
- Citrus juicer
Ingredients
Dressing
- 3 tbsp honey
- 2 tbsp fresh lime juice about 1 lime
- 1/2 tsp vanilla extract optional
Fruit
- 1 1/2 cups pineapple peeled and diced
- 1 1/2 cups mango peeled and diced
- 1 cup strawberries hulled and halved
- 1 cup blueberries
- 1 cup red grapes halved
- 2 kiwi peeled and sliced
- 1 apple cored and diced
- 2 tbsp fresh mint leaves chopped, for garnish
Instructions
- In a small bowl, whisk honey, lime juice, and vanilla until smooth.
- Prepare all fruits: dice pineapple and mango, hull and halve strawberries, slice kiwi, dice apple, halve grapes, and rinse blueberries.
- Combine all fruit in a large mixing bowl.
- Pour dressing over fruit and toss gently to coat evenly.
- Chill for 5–10 minutes before serving. Garnish with fresh mint.
Notes
Nutrition
How to Make Recipe
Start by preparing the dressing. In a small bowl, whisk together honey, lime juice, and vanilla extract until smooth and glossy. The honey adds sweetness, lime brings brightness, and vanilla ties everything together with subtle warmth. Set aside while you prepare the fruit.
Wash and dry all fruits thoroughly to avoid excess water in the salad. Dice pineapple and mango into bite-sized cubes. Hull and halve strawberries, slice the kiwi into rounds, dice the apple, halve the grapes, and rinse the blueberries gently. To prevent browning, toss the diced apple with a splash of lime juice before adding it to the bowl.
Place all the prepared fruits into a large mixing bowl. Pour the honey-lime dressing over the top and gently toss using a spatula or large spoon, making sure not to crush delicate fruits like strawberries or blueberries. The goal is to coat the fruit evenly while keeping their shapes intact.
Chill the salad in the refrigerator for about 5–10 minutes before serving. This allows the flavors to meld together and makes the salad extra refreshing. Just before serving, sprinkle chopped fresh mint leaves over the top for a burst of color and aroma.
This fruit salad can be served as a light dessert, a breakfast side with yogurt, or as a refreshing addition to a picnic spread. For variations, add banana slices just before serving, or sprinkle toasted coconut, nuts, or granola for crunch. It’s versatile, quick, and perfect for showcasing whatever fruits are in season.
Conclusion
Fruit salad is the kind of recipe that’s endlessly adaptable and always satisfying. With Lina Vexley’s simple honey-lime dressing, everyday fruits transform into a vibrant, refreshing dish. It’s light yet flavorful, healthy yet indulgent, and suited for breakfast, dessert, or snacks. Whether served at a picnic, a family gathering, or a festive dinner, fruit salad always brings a splash of color to the table. Best of all, it takes only minutes to prepare. Once you try this version, you’ll find it’s not just a side dish—it’s a star that brightens any meal.