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Three bowls of rainbow fruit salad on a white background with lime wedges

Rainbow Fruit Salad with Lime Dressing

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5 from 2 reviews

  • Author: Emily Dixon, One Lovely Life
  • Total Time: 20 minutes
  • Yield: About 12 cups 1x
  • Diet: Gluten Free


Eating the rainbow has never tasted this good! Fresh fruit + a bright citrus mint dressing = the PRETTIEST fruit salad you’ve ever seen.



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 (46 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)


  1. 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.)
  2. Combine Fruit. In a large bowl, combine strawberries, mandarin oranges, pineapple, kiwi, blueberries, and halved purple grapes.

  3. Dress The Salad. Drizzle the fruit salad dressing over the fruit. Gently stir to combine.
  4. 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.)


  • 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