Description
Eating the rainbow has never tasted this good! Fresh fruit + a bright citrus mint dressing = the PRETTIEST fruit salad you’ve ever seen.
Ingredients
Scale
For the Rainbow Fruit Salad:
- 2 cups diced strawberries
- 2 cups clementine segments (about 4 Cuties/clementines)
- 2 cups finely diced fresh pineapple
- 2 cups fresh blueberries
- 2 cups diced kiwi (4–6 kiwi)
- 2 cups halved purple grapes
For Honey Lime Dressing:
- 2 teaspoons fresh lime zest (zest of 1 lime)
- 2 Tablespoons fresh lime juice (juice of 1 lime)
- 2 Tablespoons honey (or agave, for vegan)
Instructions
- First, Mix Up The Dressing. To start, combine lime juice, honey or agave, and lime zest in a small bowl or jar. Whisk until well combined. (The dressing can be made a day in advance and refrigerated, if needed.)
-
Combine Fruit. In a large bowl, combine strawberries, mandarin oranges, pineapple, kiwi, blueberries, and halved purple grapes.
- Dress The Salad. Drizzle the fruit salad dressing over the fruit. Gently stir to combine.
- Serve & Store. Enjoy within 2 hours for the best texture. Leftover fruit salad can be stored in an airtight container in the fridge 2-3 days. (The fruit will continue to soften over time.)
Notes
- Serve It In Rows. Alternatively, you can serve the fruit in unmixed in rows on a platter in rainbow order–Strawberries, clementines, pineapple, kiwi, blueberries & purple grapes. Then, drizzle or spoon the dressing over everything without mixing. This can be cute for St. Patrick’s Day!
- Try it With Mint! For a delicious citrus-mint dressing, try adding 1-2 Tablespoons of fresh mint to the dressing.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American