Recipe: Rainbow Fruit Salad

Recipe: Rainbow Fruit Salad

192b4b2e2dd5371bcaa8301841ec50f4d8a6e2bb?w=240&h=240&fit=crop
Sheela Prakash
Aug 22, 2016
(Image credit: Maria Midoes)

Fruit salad should be something you actually want to eat, rather than something that's pushed to the side of a brunch spread or looked upon sadly when carried out for dessert. This one, featuring every color of the rainbow, is that and more.

(Image credit: Maria Midoes)

A Fruit Salad That's Far from Boring

All too often, fruit salad is disappointing. It ends up being a strange mix of fruit (what are you doing in there, mushy bananas?) that's tossed together halfheartedly. That's a shame because when done right, fruit salad is actually enjoyable.

The key is to choose fruits that play well together and toss them in dressing. Honey and lime juice make for a sweet and tangy dressing that coats every inch of the fruit salad. Finished with a sprinkling of chopped fresh mint, this is one colorful fruit salad you'll be happy to enjoy.

Rainbow Fruit Salad

Serves 4 to 6


2 tablespoons honey
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1 pint fresh strawberries, hulled and cut in half
1/2 pint fresh blueberries
1 large peach, pitted and cut into 1-inch dice
1 cup seedless green grapes (about 6 ounces), halved
1 tablespoon coarsely chopped fresh mint leaves

Whisk the honey and lime juice together in a large bowl until combined. Add the strawberries, blueberries, peach, and grapes. Toss gently until evenly mixed. Sprinkle with the mint and serve.

Recipe Notes

  • Make ahead: The salad can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Sprinkle the mint over it just before serving.
  • Storage: Leftovers keeps well in the refrigerator for up to 5 days.
Created with Sketch.