Spring Fruit Salad
Ingredients
- Salad
- 2 cups 300g fresh strawberries, hulled and halved
- 1 cup 150g blueberries
- 1 cup 150g green grapes, halved
- 1 large mango peeled and diced
- 1 cup 150g pineapple chunks, fresh or canned
- 1 kiwi peeled and sliced
- 2 mandarin oranges or 1 navel orange peeled and segmented
- Dressing
- 2 tablespoons honey or maple syrup
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- ½ teaspoon fresh ginger finely grated (optional)
- A pinch of salt
- Serving
- Fresh mint leaves
- Optional: toasted coconut flakes granola, or Greek yogurt
Instructions
- Wash all fruit and pat dry before cutting.
- Cut all fruit into bite-sized pieces and add to a large bowl.
- Whisk together honey, lime juice, lime zest, ginger, and salt in a small bowl.
- Pour dressing over fruit and toss gently to coat.
- Taste and adjust. Add more honey or lime juice as needed.
- Add torn fresh mint leaves and toss once more.
- Serve immediately or chill for up to 30 minutes before serving.
- Garnish with mint and optional toppings. Serve cold.
Notes
- Use ripe, in-season fruit for the best flavor
- Pat all fruit dry before tossing to prevent a watery salad
- Add the dressing just before serving, not hours ahead
- Add delicate fruits like raspberries or banana at the very end
- Taste and adjust the dressing every time as fruit sweetness varies
- Chill the serving bowl over ice for outdoor events
- Store leftovers in an airtight container for up to 2 days
- Can prep cut fruit up to 4 hours ahead and dress right before serving
- Swap honey for maple syrup or agave to make it fully vegan