Honey – Lime Fruit Salad Recipe

Rinse all fruit under cold water and drain thoroughly.

Hull strawberries and slice into halves or quarters so pieces are roughly bite-size (about 2 cups prepared).

Peel and dice pineapple into approximately 1/2-inch cubes (about 1 cup).

Wash grapes, pat dry, and slice each grape in half (about 1 cup).

Peel kiwis and slice into rounds, then halve the rounds if large (2 kiwis).

Peel and dice the mango into 1/2-inch pieces (about 1 cup).

If using blueberries, rinse and drain them and add whole (about 3/4 cup).

Place all prepared fruit in a large mixing bowl; gently toss to combine so the fruits are evenly distributed.

In a small bowl or jar, whisk together honey (3 tbs), fresh lime juice (2 tbs), and lime zest (1 tsp) until the honey is fully dissolved and mixture is uniform.

Add a pinch of sea salt to the dressing to brighten flavors and whisk again.

Finely chop the fresh mint leaves and stir them into the dressing.

Taste the dressing and adjust: add up to 1 tsp more honey if you prefer sweeter, or up to 1 tbs more lime juice if you prefer tangier.

Pour the dressing over the bowl of mixed fruit.

Using a large spoon, gently fold the dressing through the fruit 6–8 times, taking care not to crush softer berries—goal is an even light coating of dressing.

Let the salad sit 5–10 minutes at room temperature to allow flavors to meld, or refrigerate up to 1 hour for a cooler salad.

Just before serving, taste and sprinkle toasted shredded coconut and/or chopped pistachios if using, and garnish with a few whole mint leaves.