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Summer Fruit Salad

Summer fruit salad with juicy watermelon, strawberries, pineapple, and berries coated in a honey-lime dressing. A no-cook, make-ahead fresh fruit salad that chills briefly for a crisp, glistening finish.
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Prep Time 20 minutes
chilling 20 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Watermelon, Strawberries, Pineapple & Berries
  • 2 cup watermelon cubed
  • 2 cup fresh strawberries halved
  • 2 cup fresh pineapple chunks
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 kiwis peeled and sliced
  • 1 cup seedless green grapes
  • 1 cup peach slices
Honey-Lime Dressing
  • 3 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 fresh mint leaves for garnish

Equipment

  • 1 large serving bowl

Method
 

Prep the fruit
  1. Cube the watermelon, halve the strawberries, and cut the pineapple into chunks, then add everything to a large serving bowl.
  2. Add the blueberries, raspberries, sliced kiwis, green grapes, and peach slices to the same bowl.
Make the honey-lime dressing
  1. Whisk the honey, fresh lime juice, and lime zest in a bowl until smooth and fully combined.
Dress and chill
  1. Pour the honey-lime dressing over the fruit and gently toss until every piece looks glossy and coated.
  2. Taste the salad and adjust with more honey or lime juice as desired, then toss again to recoat.
  3. Refrigerate the salad for 20 minutes so the flavors meld.
Serve
  1. Scatter fresh mint leaves over the top and serve chilled.

Notes

For the brightest flavor, keep the fruit cold before mixing and toss gently right before chilling so the juices don’t water it down too much. Store in the refrigerator for up to 2 days (fresh mint is best added just before serving); freezing is not recommended due to texture changes. For a lower-sugar option, replace the honey with a sugar-free honey substitute measured to taste.