Recipe: Rainbow Fruit Salad
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.
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
Serves4 to 6
- 2 tablespoons
- 2 tablespoons
freshly squeezed lime juice (from about 1 lime)
- 1 pint
fresh strawberries, hulled and cut in half
- 1/2 pint
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.
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.