Fruit Salad with a Citrus and Honey Syrup

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It’s fresh, healthy and perfect for Spring! This fruit salad is A-M-A-Z-I-N-G! The honey and citrus syrup is all-natural and really makes the fruit pop. As an added bonus, the citrusy syrup keeps the fruit from browning. It also makes a great appetizer (see pictures below) and this fruit salad is a perfect topping for plain greek yogurt, which made a nice snack this evening.

Big thanks to all of you who shared your recipes and ideas for fruit salad with me here. This salad is made possible because of you! Definitely planning to make this for my sister’s baby  shower this summer.

Ingredients for the Fruit Salad:

1 lb strawberries
1 lb grapes (any kind)
2 apples (any kind)
2 bananas (the yellow kind)
1 cup fresh or frozen blueberries (your salad will be a little juicier with frozen)

For the Fruit Salad Syrup:

2 rounded Tbsp of honey
Juice of 1 lemon OR juice of 1 lime OR 1/2 of each.

How to make the best fruit salad 😉

1. Mix the honey and lemon OR lime juice together. I tested both and the lime juice gives it more of a zing. Since I had 2 syrups already made, I just mixed them together and ended up with 1/2 lemon and 1/2 lime juice. It was awesome!

P.S. if your honey is chunky like mine was, just place it over a bowl of hot water and it will turn juicy again.

Wanna see some behind the scenes secrets? Yet another great use for beans! Can you spot them? Ha ha!

2. Rinse and dry all of the fruit. Don’t slice the fruit until you’re ready to assemble the salad or it will brown. Add and slice the fruit in the following order:

3. Place the grapes in a large bowl.

4. Slice strawberries and add them to the bowl.

5. Slice bananas and add them to the bowl.

6. Slice apples and add them to the bowl (ok, this is getting a little repetitive)

7. Add blueberries to the “round concave container”. Ha! That’s better!

8. Pour in the syrup  and mix well. This kept pretty well in the fridge for at least 6 hours, but it got a little juicy due to the frozen blueberries.

Here’s what I did to turn the fruit salad into an appetizer. All of flavors explode in your mouth at the same time. Just like in the scene from Ratatouille when the mouse is tasting the cheese and trying to explain it to his brother. Remember the fireworks? Yes, something like that!

Fruit Salad

4.93 from 13 votes

Author: Natasha Kravchuk

This classic fruit salad is fresh, colorful, and tossed in a light honey-lime dressing. It’s the kind of simple, crowd-pleasing fruit salad people expect for brunches, potlucks, holidays, and summer gatherings.

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Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Ingredients 

US CustomaryMetric

Servings: 8 servings

For the Fruit Salad

• 2 cups strawberries, hulled and quartered
• 2 cups pineapple, cut into bite-sized pieces
• 1 1/2 cups blueberries
• 1 1/2 cups red grapes, halved if large
• 1 1/2 cups kiwi, peeled and sliced
• 1 1/2 cups mandarin oranges or clementines, peeled and segmented

For the Dressing

• 2-3 Tbsp honey, or added to taste
• 2 Tbsp fresh lime juice
• 1 tsp lime zest
• 2 Tbsp finely chopped mint, optional, or more to taste

Instructions

• Prep the fruit – Wash and dry the fruit well. Peel, hull, and cut the fruit into bite-sized pieces, keeping them similar in size.
• Add to a bowl – Place the prepared fruit in a large mixing bowl. For a pretty presentation, arrange the fruit by color before tossing.
• Make the dressing – In a small bowl, stir together the honey, lime juice, and lime zest. Stir in the mint, if using.
• Dress and serve – Drizzle the dressing over the fruit just before serving and toss gently to coat. Serve right away, or cover and refrigerate for up to 30 minutes.

Notes

Variations:

• Remove the Kiwi and add mango
• Swap the Mandarin oranges for chopped apples or grapes
• Add raspberries or blackberries just before serving
• Summer: Replace the pineapple or grapes with watermelon.

Storage and Make Ahead:

• Make-Ahead: Fruit salad is best served fresh, but you can prep the fruit a few hours ahead and refrigerate it covered. Add the dressing just before serving so the fruit stays bright and juicy without getting watery.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The fruit will soften and release juices as it sits, but those sweet juices are delicious spooned over Greek yogurt or layered into parfaits.

Nutrition Per Serving

136kcal Calories35g Carbs2g Protein1g Fat0.05g Saturated Fat0.3g Polyunsaturated Fat0.1g Monounsaturated Fat5mg Sodium348mg Potassium5g Fiber26g Sugar156IU Vitamin A94mg Vitamin C46mg Calcium1mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Fruit Salad

Amount per Serving

Calories

136

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.05

g

0

%

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

0.1

g

Sodium

 

5

mg

0

%

Potassium

 

348

mg

10

%

Carbohydrates

 

35

g

12

%

Fiber

 

5

g

21

%

Sugar

 

26

g

29

%

Protein

 

2

g

4

%

Vitamin A

 

156

IU

3

%

Vitamin C

 

94

mg

114

%

Calcium

 

46

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Salad

Cuisine: American

Keyword: fruit salad, fruit salad recipe

Skill Level: Easy

Cost to Make: $$

Calories: 136