Seasonal Brunch Fruit Salad
A simple and colorful mix of fresh fruits brightened with a honey-lime dressing and fresh mint, perfect for brunches or light desserts.
Ingredients
Fruits
- 1 cup strawberries, hulled and sliced Choose firm but ripe berries
- 1 cup blueberries, washed and drained
- 1 cup pineapple, diced Fresh is best; canned is OK, drained
- 1 cup kiwi, peeled and sliced Firm-ripe
- 1 cup grapes, halved Red or green
Dressing
- 2 tablespoons honey Use agave or maple for vegan
- 1 tablespoon lime juice, freshly squeezed For brightness
Garnish
- to taste fresh mint leaves for garnish (optional but recommended)
Instructions
Preparation
- Rinse all fruit under cold water.
- Hull and slice strawberries, peel and slice kiwi, dice pineapple, halve grapes, and drain blueberries.
Make Dressing
- In a small bowl, whisk together honey and lime juice until smooth.
- Adjust lime or honey to taste.
Combine
- Place all prepared fruit in a large bowl.
- Pour the honey-lime dressing over the fruit.
Toss and Garnish
- Use two large spoons to fold the dressing through the fruit, keeping chunks intact.
- Sprinkle mint leaves over the salad.
- Serve immediately or refrigerate for up to 30–60 minutes to chill.
Notes
Store leftovers in an airtight container for up to 24–48 hours. Best eaten the same day or the next morning as texture softens over time. Avoid freezing the whole salad; instead, freeze individual fruit for smoothies.