Last weekend, Michael and I made breakfast for dinner. It’s one of my favorite things. (I just. love. brinner.) Since Easter weekend is the perfect opportunity for brunch (which is similarly wonderful), I thought it was a great time to share the delicious fruit salad we just tried.
I typically don’t use any sort of sauce when I make a fruit salad–the fruit is usually good enough by itself–but I must admit, the lime element of this sounded too intriguing. It was delicious! The lime flavor is subtle here, but you can pump it up by adding the zest of one or both limes (two might be a bit strong). The sauce can be mixed up ahead of time, but, for best results, I wouldn’t toss the fruit in the sauce more than a few hours before serving since berries are rather fragile. Lest you worried, we ate leftovers the next day and they tasted delicious.
The fruit ratios here are arbitrary–the honey-lime sauce can stretch if you need it to. You can use as little or much as you like. We used about 3 cups of each kind of fruit, but you could use up to 4-5 cups of fruit if you need to and still have plenty of sauce.
- 3c strawberries, halved (quartered if large)
- 3c blueberries
- 3c green grapes
- ¼c honey
- juice of 2 limes (zest optional)
- In a small bowl, whisk together honey and lime juice. Stir in zest if using. Toss fruit in a large bowl and drizzle over honey-lime sauce.