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–+ servings
A bowl of colorful mixed fruit salad with strawberries, grapes, kiwi, and oranges.
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Tropical Fruit Salad Recipe with Honey Lime Dressing

This tropical fruit salad brings the taste of paradise to your table in just 15 minutes.
Prep Time15 minutes
Total Time15 minutes
Course: Desserts, Salad
Cuisine: American
Servings: 10
Calories: 215kcal
Author: Kim Schob

Equipment

Ingredients

  • 1 pound fresh strawberries hulled and quartered
  • 1 pound kiwis peeled and cut into cubes
  • 1 pound red grapes cut in half
  • 18 ounces fresh blueberries
  • 1 fresh pineapple peeled and cut into cubes
  • 3 mandarin oranges peeled and separated
  • 2 mangoes peeled and cut into cubes
  • 2 limes juiced (OR 1 cup vanilla greek yogurt for making a creamy dressing)
  • ¼ cup honey
  • Mint leaves for garnish (optional)
Cups - Metric

Instructions

  • Begin by washing all your fruits thoroughly. Hull and quarter the strawberries, peel and cube the kiwis, slice the grapes in half, and rinse the blueberries.
  • Peel and cube the fresh pineapple, separate the mandarin orange segments, and peel and cube the mangoes. Place all prepared fruit into a large mixing bowl.
  • In a separate small bowl, whisk together the freshly squeezed lime juice and honey until well combined. If you prefer a creamy dressing, whisk vanilla Greek yogurt with honey instead.
  • Pour the honey lime mixture over the prepared fruit and gently toss everything together to coat evenly. Be careful not to over-mix or you might bruise the more delicate fruits.
  • If desired, garnish with fresh mint leaves for added color and flavor. Refrigerate until ready to serve, then give it another gentle toss before serving to redistribute the dressing.

Notes

  • Use ripe but firm fruit: For the best texture in your tropical fruit salad, choose fruits that are ripe but still firm enough to hold their shape when mixed.
  • Cut fruit into similar sizes: Try to cut all fruits into similar-sized pieces for even distribution and easier eating.
  • Add banana last: If using banana, add it just before serving to prevent browning and mushiness.
  • Chill the serving bowl: Place your serving bowl in the refrigerator for 30 minutes before adding the fruit salad for an extra refreshing presentation.
  • Prepare ahead, dress later: You can cut most fruits a few hours ahead of time, but wait to add the dressing until about 30 minutes before serving for the best flavor and texture.

Nutrition

Calories: 215kcal | Carbohydrates: 55g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 7mg | Potassium: 515mg | Fiber: 7g | Sugar: 43g | Vitamin A: 789IU | Vitamin C: 136mg | Calcium: 62mg | Iron: 1mg