Fruit Salad with Honey, Lime, and Mint Dressing

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This fruit salad is just delicious and it is also really beautiful to look at. We got this absolutely stunning crystal bowl as a wedding gift, and this fruit salad really helped show off the exquisite cuts. This salad is so colorful, and the added bonus is that if you grow fresh herbs, you can use up some of that mint that spreads everywhere! The flavors are wonderful, and you can pretty much add or subtract any fruit to your taste. It just doesn’t get much easier than this. You can also add poppy seeds, which would be wonderful. As you may know, Terry loves blackberries, so that would also be a truly delicious addition. Raspberries, oranges (I love tangelos!), melon – whatever you want. Don’t use canned anything. Use fresh! I’d add anything but banana, because it will turn to mush. It tastes good, but it gets ugly really quick. That’s about the only thing I wouldn’t add. (By the way, if you freeze bananas, which I do for a summer treat, you cannot thaw them out. I don’t know why I never learned that, but I wanted to see what would happen, as I have never done it before. Yep. Huge nasty mess. What did I do? I stuck it right back in the freezer!) I think it would also be delicious to add a tropical twist to this salad by adding coconut, and then maybe trying mango, starfruit, açai, etc. I just don’t think that you can go wrong, as long as you don’t add things like bananas and avocado – or if you do, add them right before serving to help prevent mushy brown bits. This is a great salad and it is very, very forgiving! It also feeds a crowd, but you can make it for a smaller group of people and eat it over the course of a few days. Just keep in mind that it will get “wetter” as time goes by – but still tastes delicious! The salad tastes and looks its best if you toss it right before serving, as the juice will settle.

Fruit Salad with Honey, Lime, and Mint Dressing

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes


A Pound of Everything Fruit Salad

  • 1 punnet/container strawberries 1 pound, diced
  • 1 double-punnet/container blueberries 1 pound
  • 4 – 5 kiwis about 1 pound depending on their size, peeled and diced
  • 1 fresh pineapple cut up into small chunks
  • 1 pound red seedless grapes, halved
  • whatever other fruit you may desire

Honey, Lime, and Fresh Mint Dressing

  • ¼ – ⅓ cup honey to taste (I use ⅓)
  • zest of 2 limes
  • juice from those same 2 limes
  • 2 tsp. – 1 Tbsp. fresh mint cut in a chiffonade/ finely shredded – to taste
  • 1 – 2 tsp. poppy seeds if desired
  • fresh mint for garnish


  • Combine all the fruit in a bowl. Set aside. In a small jar with a tight fitting lid, combine honey, lime zest, lime juice, and fresh mint (and poppy seeds, if using).
  • Close tightly and shake to within an inch of its life. Pour over fruit and toss well.
  • Garnish with fresh mint leaves if desired.
  • Serve and enjoy!

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