I know Skittles are good, but I’m thinking this has got to be the right way to get a taste of the rainbow. Isn’t fruit salad a summer must? I know it’s one of the highlights of summer for me, but I’m not talking those frozen whipped topping coated fruit salads. This fruit salad leaves plenty of room for all the flavors of the fruit to shine without drenching it in sugar and other random flavors. I actually considered trying the pudding fruit salad (the kind where you toss in a few tablespoons of vanilla pudding mix with the fruit) but I just couldn’t bring myself to do it. How could I coat all the vibrant and incredible flavors of the fruit with an artificial flavor from a pudding mix. Maybe I shouldn’t knock on it until I try it, but with this honey lime version I’ll likely never have the motivation to want to take a risk on that version.
This fruit salad is easy to make (it’s just a bunch of dicing really) and it’s something that will keep everyone happy. My kids loved this and it was an easy way for me to get them to eat plenty of fruit. All it takes is a little honey and lime and great things can happen. For the perfect fruit salad, just make sure all of the fruit is perfectly ripe (as in, you may need to buy that pineapple a week in advance).
Save this recipe because you’ve got to make it at least once this summer.
Honey Lime Rainbow Fruit Salad
- 1 lb fresh strawberries , diced
- 1 lb fresh pineapple , diced
- 12 oz fresh blueberries
- 12 oz red grapes , diced into halves
- 4 kiwis , peeled and diced
- 1 (15 oz) can mandarin oranges in juice, drained well and sliced into halves
- 2 ripe bananas , diced*
Honey Lime Dressing
- 1/4 cup honey
- 2 tsp lime zest (zest of 2 medium limes)
- 1 Tbsp fresh lime juice
Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).
*The bananas aren't pictured. I decided to add them later on because I love the sweet flavor they add.
Recipe Source: Cooking Classy