Fruit Salad with Honey-Lime

This vibrant fruit salad with honey-lime poppy seed dressing transforms ordinary fruit into a refreshing masterpiece perfect for hot summer days or brightening winter meals. The simple homemade dressing adds just the right balance of sweet and tangy flavors that elevate the natural sweetness of the fruits.

I first made this salad for a family gathering when my cousin announced her pregnancy during a summer barbecue. The vibrant colors matched our celebratory mood and it has become our official good news sharing dish ever since.

Ingredients

• Fresh strawberries: Add natural sweetness and beautiful color. Look for berries that are bright red with no white shoulders for best flavor.
• Pineapple: Provides tropical flavor and juicy texture. Choose one that smells sweet at the stem end and has slightly yielding flesh.
• Mandarin oranges: Offer citrus notes and bright color. Select fruits that feel heavy for their size with tight peels.
• Kiwi: Delivers tangy sweetness and gorgeous green color. Pick fruits that yield slightly to gentle pressure.
• Blueberries: Add antioxidants and pop-in-your-mouth texture. Look for plump berries with silvery bloom still intact.
• Lime juice: Creates the tangy foundation for the dressing. Microwave limes for 10 seconds before juicing to extract more juice.
• Honey: Balances the acidity with natural sweetness. Local raw honey provides the best flavor.
• Poppy seeds: Give a delightful crunch and visual appeal. Store extras in the freezer to maintain freshness.

Step-by-Step Instructions

Prepare the dressing:

Squeeze the juice from three limes into a small bowl making sure to catch and remove any seeds. Add your honey and whisk vigorously until completely combined and slightly thickened. The mixture should coat the back of a spoon. Sprinkle in the poppy seeds and stir to distribute them evenly throughout the dressing. Set aside to allow flavors to meld while preparing the fruit.

Prepare the strawberries:

Wash strawberries thoroughly under cold running water then pat completely dry with paper towels. Remove the green tops with a small paring knife and slice each berry into bite-sized pieces depending on your preference. For a more rustic presentation opt for larger pieces or dice them smaller for a more refined look.

Cut the pineapple:

If using a whole pineapple slice off the top and bottom to create stable flat surfaces. Stand the pineapple upright and carefully slice away the spiky skin following the natural curve of the fruit. Remove any remaining brown eyes with the tip of your knife. Cut the pineapple into quarters lengthwise then remove the tough core from each section before dicing into bite-sized chunks.

Prepare the citrus:

Peel the mandarin oranges using your fingers to remove all the white pith. Separate the segments and cut each one in half crosswise to create bite-sized pieces that release their juices more readily when mixed with other fruits.

Cut the kiwi:

Slice off both ends of each kiwi and use a spoon to separate the flesh from the skin by gently sliding it between the skin and fruit. Once peeled slice the kiwi into rounds then cut each round into quarters for easy eating.

Assemble the salad:

In a large mixing bowl gently combine all your prepared fruits. Take care not to overmix which can crush delicate berries and create a mushy texture. If serving immediately drizzle your desired amount of dressing over the top and gently toss until fruit is evenly coated. If preparing ahead refrigerate the fruit and dressing separately until ready to serve.

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Make It Seasonal

This fruit salad truly shines when made with the freshest seasonal produce. In spring substitute strawberries with fresh sliced peaches and nectarines. Summer calls for plump blackberries and raspberries alongside the blueberries. Fall versions work beautifully with diced apples and pears tossed with a bit more honey to balance their tartness. Even winter offers possibilities with citrus segments pomegranate arils and kiwi taking center stage. The dressing complements any fruit combination making this truly a year-round recipe.

Storage Tips

For maximum freshness prepare all components but store them separately. Keep cut fruit in an airtight container in the refrigerator for up to two days. Store the dressing in a small jar with a tight-fitting lid where it will keep fresh for up to five days. The acid in the lime juice actually helps the dressing develop more complex flavors over time. Combine fruit and dressing only when ready to serve as the juices will cause the fruit to soften if left too long. If you notice excess liquid in your stored fruit drain it before adding dressing.

Serving Suggestions

Transform this versatile fruit salad into a complete breakfast by spooning it over Greek yogurt and topping with granola. For an elegant dessert serve small portions in clear glass dishes with a dollop of lightly sweetened whipped cream or coconut cream for dairy-free guests. It also makes a stunning addition to a brunch buffet presented in a hollowed-out watermelon half. For summer cookouts pair it with grilled chicken or fish for a refreshing counterpoint to savory smoky flavors.

Common Queries

→ What fruits are best for this salad?

Use fresh, seasonal fruits like strawberries, pineapple, mandarin oranges, kiwis, and blueberries for the best flavor and texture.

→ Can I make this salad ahead of time?

Yes! Prepare the fruits and dressing separately. Combine and toss with dressing just before serving for optimal freshness.

→ How do I store leftovers?

Store the fruit salad in an airtight container in the refrigerator. Consume within 1-2 days for the best taste.

→ Can I substitute honey in the dressing?

Absolutely! Maple syrup or agave nectar are great alternatives to honey if needed.

→ What pairs well with this fruit salad?

This fruit salad pairs perfectly with grilled dishes, light entrees, or as a refreshing standalone snack.