Spare Spoons Kitchen
Honey-Lime Fruit Salad
Fresh mixed fruit — strawberries, blueberries, grapes, mango, whatever's ripe — tossed in a honey-lime dressing with lime zest and optional mint. The lime juice is the preservative that keeps it looking fresh for hours. Holds without browning. 15 minutes, no cooking.
Ingredients
Easier, if you like
- Pre-cut fruit from the grocery produce section (sold in bags, tubs, or trays, already washed and cut) saves the most time. Add the honey-lime dressing over any store-bought fruit tray and it transforms it entirely.
Method
Cook's notes
Holds 4+ hours refrigerated. The lime juice prevents browning — make it in the morning for an afternoon picnic and it will still look fresh.
Avoid watermelon in a mixed fruit salad. Watermelon weeps a lot of liquid as it sits and dilutes the dressing for everything else. Keep it separate or use it in a dedicated watermelon salad.
Taste the dressing separately before adding it. The right balance is tart-forward with just enough sweet. It should taste a little aggressive on its own — the fruit will mellow it.
Delicate fruit goes in last. Raspberries and blackberries break down quickly. Fold them in right before serving for the best presentation if making ahead.
Vegetarian and gluten-free as written; easily made vegan
Vegan: Swap the honey for maple syrup — same quantity. The flavor is slightly different (a little earthier) but works very well with the lime.
Lower sugar: Reduce the honey to 2 tablespoons and taste. Sweet ripe fruit may not need much help.