Spring Fruit Honey Lime (Print Version)
Colorful seasonal fruits tossed in a zesty honey-lime dressing, garnished with fresh mint for a refreshing summer treat.
# Ingredients:
→ Fruit Salad
01 -
1 cup strawberries, hulled and quartered
02 -
1 cup blueberries
03 -
1 cup pineapple, cut into bite-sized chunks
04 -
1 cup watermelon, cut into cubes
05 -
1 cup kiwi, peeled and sliced
06 -
1 cup mango, peeled and chopped
07 -
1 small apple, chopped (optional)
08 -
1 tablespoon fresh mint leaves, chopped (optional for garnish)
→ Honey Lime Dressing
09 -
2 tablespoons honey
10 -
2 tablespoons fresh lime juice
11 -
1 teaspoon lime zest
12 -
1 tablespoon olive oil (optional)
13 -
Pinch of salt
# Steps to Follow:
01 -
Wash all fruits thoroughly. Hull and quarter strawberries, peel and chop kiwi and mango, cube watermelon and pineapple into bite-sized chunks, and if using an apple, core and chop it into small pieces. Transfer all prepared fruit to a large mixing bowl and gently toss to combine.
02 -
In a small bowl, whisk together honey, fresh lime juice, lime zest, and olive oil (if using). Add a pinch of salt to balance the sweetness and adjust the seasoning by adding more honey or lime juice as needed.
03 -
Pour the Honey Lime Dressing over the fruit. Using a large spoon, toss gently to coat without crushing the fruit. Allow the salad to rest in the refrigerator for 10-15 minutes to enhance the flavors.
04 -
Sprinkle freshly chopped mint leaves on top if desired, and serve immediately for the freshest taste. Alternatively, refrigerate the salad for up to 2 hours if preparing in advance.
# Additional Notes:
01 -
Letting the salad rest for 10-15 minutes allows the fruits to soak up the dressing for enhanced flavor.