Honey Lime Fruit Salad – My FAVORITE fruit salad. This has been a go-to for years, and it’s never failed to be a hit. Perfect for potlucks, barbecues, family parties, weeknights, and more.
I don’t think I have a signature dish or recipe, but this salad is something I make when I’m bringing dinner to a friend, or I’m going to a favorite things party, or a potluck, or a picnic. It’s the one I make when I need something that’ll please kids and adults, that works for all kinds of different diets, and that feels fresh and colorful.
Honey Lime Fruit Salad is ALL the things–colorful, flavorful, fresh, delicious, sweet, tangy, and gorgeous.
AND IT COULDN’T BE EASIER.
That’s it.
I find a lot of fruit salads are mostly a jumble of flavors and textures that don’t always go together and don’t really highlight any of the components’ best features. This salad, with the honey lime sauce, magically brings everything together in a really cohesive way. The flavors blend, the textures are similar enough to really work well together, and the honey and lime really add a lot of punch.
It’s a classic we’ve made for years (since 2012), but the photos were a bit (read: VERY) out of date, and I’ve been wanting to make a video to go with it. This is THE recipe to make–for baby showers and girls’ nights, family picnics and barbecues, potlucks and dinners for friends or neighbors. You’ll know what I mean the moment you taste it!
Notes on the Recipe:
Can I make it ahead of time? I do like making this a tiny bit (maaaaybe 3 minutes up to 2 hours) ahead of time so that it can be cold, but I often make it right before serving. The longer it sits, the more the honey lime sauce will macerate the berries (help them release their sugars and soften), so it will get a little bit more syrupy as time goes on.
How long will it keep? Since it is macerating and getting softer, I tend to eat it within 24-48 hours, tops. I often toss the leftovers into a blender and puree them. If I add ice, I can enjoy it as a smoothie or slushy, otherwise I just pour the puree into popsicles molds and freeze them. They’re Michael’s FAVORITE popsicles.
Change it Up! Feel free to add in a bit of fresh mint or some blackberries, swap the honey for agave or apple honey, etc. I’ve also added diced mango or kiwi with great results! The honey lime sauce really does tie things together well.
How much does it make? You can make this recipe as big or small as you want. If you’re serving a crowd, add a giant bowl of fruit and double the sauce. Just making it for 1-2? Skip the lime zest (or just use a tiny bit) and only squeeze a little lime juice with a drizzle of honey. You can scale it however you need to!
Like this Recipe? You might also like…
- Honey Sweetened Berry Lemonade
- Confetti Quinoa Salad with Lime Vinaigrette
- My Ultimate Guide to Chicken Salad (8 Different varieties!)
- 2c strawberries, halved (quartered if large)
- 2c blueberries
- 2c green grapes
- 2-3 Tbsp honey
- juice and zest of of 1 lime (zest optional)
- Combine fruit in a large bowl. Add honey, lime juice, and lime zest (if using). Stir gently to coat.
Can I make it ahead of time? I do like making this a tiny bit (maaaaybe 3 minutes up to 2 hours) ahead of time so that it can be cold, but I often make it right before serving. The longer it sits, the more the honey lime sauce will macerate the berries (help them release their sugars and soften), so it will get a little bit more syrupy as time goes on.
How long will it keep? Since it is macerating and getting softer, I tend to eat it within 24-48 hours, tops. I often toss the leftovers into a blender and puree them. If I add ice, I can enjoy it as a smoothie or slushy, otherwise I just pour the puree into popsicles molds and freeze them. They're Michael's FAVORITE popsicles.
Change it Up! Feel free to add in some fresh mint or blackberries, swap the honey for agave or apple honey, etc. I've also added diced mango or kiwi with great results! The honey lime sauce really does tie things together well.
How much does it make? You can make this recipe as big or small as you want. If you're serving a crowd, add a giant bowl of fruit and double the sauce. Just making it for 1-2? Skip the lime zest (or just use a tiny bit) and only squeeze a little lime juice with a drizzle of honey. You can scale it however you need to!
This sound so yummy Emily, like something I need to add to my Easter menu immediately!
Yum! I pinned this a couple weeks ago and I am excited to try it…especially with your rave reviews 🙂
Although I love fruit, I’ve never been too fond of fruit salads and I think I’ve just realised why. Too many varieties in one bowl that do not compliment one another. A three fruit salad and with a dressing…. I feel like this may be a revelation for me!
Oh and once again you take the prettiest photos of food… I so dearly wish I had your skills… and lighting!
I made this over the weekend + have had a little container of the fruit salad every day. i LOVE it! you weren’t kidding about having a LOT of sauce! tasty – thanks for sharing your fabulous recipes + pictures!
Simple and delicious! We enjoyed this very much. Thank you!
I made this tonight for dinner and it was a hit with all six of us! Thank you!
I’m SO glad to hear that Rachel! We always gobble it right up!