Killer Fruit Salad
A bright and juicy fruit salad with a honey-lime-mint glaze, perfect for summer picnics, potlucks, or weeknight desserts.
Ingredients
Fruits
- 2 cups strawberries, sliced Hull and slice before adding.
- 2 cups blueberries Keep whole for even texture.
- 2 cups pineapple, diced Cut into bite-sized cubes.
- 2 cups watermelon, diced Diced into bite-sized cubes.
- 2 cups kiwi, sliced Peel and slice before adding.
Glaze
- 2 tablespoons honey Can substitute maple syrup for a vegan option.
- 1 tablespoon lime juice Fresh lime juice is best for flavor.
- 1 tablespoon mint, chopped Can substitute basil for a different flavor.
Instructions
Preparation
- Hull and slice the strawberries, dice the pineapple and watermelon into bite-sized cubes, peel and slice the kiwi, and keep the blueberries whole.
- Aim for uniform pieces so the salad looks cohesive.
- In a small bowl, whisk together the honey and fresh lime juice until smooth, then stir in the chopped mint.
- Taste and adjust the glaze, adding more honey if desired.
Mixing
- Place all prepared fruit in a large mixing bowl.
- Drizzle the honey-lime-mint glaze over the fruit.
- Gently toss with a large spoon or salad tongs until the fruit is evenly coated.
Chilling
- Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
- Serve cold.
Notes
For best presentation, serve in a large clear bowl or individual mason jars. Top with Greek yogurt or ice cream for dessert. Store leftovers in an airtight container in the refrigerator for up to 48 hours.