Name: Honey Lime Fruit Salad with Mint
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup strawberries, hulled and halved; 1 cup blueberries; 1 cup pineapple, diced (fresh or canned, drained); 2 kiwis, peeled and sliced; 1 large orange, segments cut and membranes removed; 2 tablespoons honey; 2 tablespoons fresh lime juice (about 1 lime); 1 teaspoon lime zest; 2 tablespoons fresh mint leaves, thinly sliced; Pinch of salt (optional)

Hey y'all! If you're craving something juicy, vibrant, and wildly refreshing, this Honey Lime Fruit Salad with Mint is about to be your new go-to. It's a glossy, sunshine-bright bowl of berries and tropical fruit tossed in a tangy honey-lime dressing with cool, fragrant mint—perfect for brunches, picnics, BBQs, or an easy weeknight treat. Let's get cooking!

Prep Time: 15 minutes | Cook Time: 0 minutes | Chill Time: 30 minutes | Total: 45 minutes | Yield: about 8 cups (6–8 servings)

Why You'll Love This Honey Lime Fruit Salad with Mint

Bright, balanced sweetness from honey and zippy lime keeps every bite lively.
Mint adds a cool, aromatic finish that makes the fruit taste extra fresh.
No-cook and weeknight-easy—just chop, whisk, toss, and chill.
Customizable with your favorite seasonal fruits, from berries to tropical gems.
Make-ahead friendly for brunches, potlucks, and summer cookouts.

Ingredients for Honey Lime Fruit Salad with Mint

2 cups strawberries, hulled and halved
1 cup blueberries
2 cups pineapple chunks (fresh, 1-inch pieces)
2 cups seedless grapes, halved
2 medium kiwis, peeled and sliced into half-moons
1 large ripe mango, peeled and diced (about 1 ½ cups)
1 cup cantaloupe or watermelon, cubed
2 tablespoons fresh mint, finely chopped (about 10–12 leaves), plus extra for garnish

Honey-Lime Dressing:

3 tablespoons honey
2 tablespoons fresh lime juice (from 1–2 limes)
1 teaspoon finely grated lime zest
¼ teaspoon pure vanilla extract (optional)
⅛ teaspoon ground ginger (optional, for gentle warmth)
Pinch fine sea salt

Directions: Make This Minted Honey-Lime Fruit Salad

Step 1: Prep the Fruit for Honey-Lime Mint Salad

Rinse and dry all fruit thoroughly so the dressing clings nicely (2 minutes).
Cut strawberries, pineapple, grapes, kiwi, mango, and melon as directed (8 minutes).
Add fruit to a large mixing bowl and sprinkle in chopped mint (1 minute).

Step 2: Whisk the Honey Lime Mint Dressing

In a small bowl, whisk together honey, lime juice, lime zest, vanilla (if using), ginger (if using), and a pinch of salt until smooth and glossy (2 minutes).

Step 3: Toss, Rest, and Brighten

Pour the dressing over the fruit and gently toss with a large spoon or silicone spatula until evenly coated (1–2 minutes).
Let the salad rest at room temperature for 10 minutes to lightly macerate and develop flavor (10 minutes).

Step 4: Chill and Serve the Honey Lime Fruit Salad

Cover and refrigerate at 37–40°F (3–4°C) for 30 minutes to chill and meld flavors (30 minutes).
Taste, add a squeeze more lime or a drizzle of honey if needed, garnish with extra mint, and serve cold.

Notes for the Best Fresh Fruit Salad

Balance sweetness: If your fruit is super ripe, start with 2 tablespoons honey and add to taste after chilling.
Perfect zesting: For ultra-fragrant zest without bitterness, use a microplane and avoid the white pith; see this quick guide on zesting citrus: Serious Eats.
Nutrient boost: Fruit brings fiber, vitamins, and antioxidants; learn more from Harvard’s overview: Harvard T.H. Chan School of Public Health.

Variations on Honey Lime Fruit Salad with Mint

Citrus Burst: Fold in segments of clementine or orange; swap lime for lemon for a softer tang.
Tropical Twist: Use mango, pineapple, papaya, and banana; add toasted coconut flakes before serving.
Berry Medley: Go all-in on strawberries, blueberries, raspberries, and blackberries with a touch of vanilla.

Required Equipment

Large mixing bowl (4–5 quart)
Small bowl for dressing
Whisk or fork
Citrus zester or microplane
Measuring cups and spoons
Cutting board and sharp chef’s knife
Silicone spatula or salad spoon
Airtight container for storage

Storage and Make-Ahead Tips for Honey Lime Fruit Salad

Store the salad in an airtight container in the refrigerator at 37–40°F (3–4°C). Shelf life: 2–3 days, though it’s best within 24 hours for peak texture. If making ahead, combine harder fruits (grapes, pineapple, berries) with dressing, then fold in delicate ones (kiwi, banana, melon) just before serving to keep them perky.

Serving Pairings for Your Minty Honey-Lime Fruit Bowl

Brunch spread: Pair with Greek yogurt, granola, and fluffy scrambled eggs.
Cookout companion: Serve alongside grilled chicken or fish for a fresh, tangy contrast.
Dessert vibe: Spoon over vanilla yogurt or angel food cake; finish with toasted coconut.
Sippers: Sparkling water with lime or a lightly sweet iced tea keeps things bright.

Pro Tips for Flawless Honey Lime Fruit Salad

Dry fruit well: Excess water dilutes the dressing—spin berries in a salad spinner or pat dry with towels.
Temperature matters: Chill at food-safe temps (≤40°F); see guidance here: USDA FSIS.
Layer textures: Mix crisp (grapes, apples) with tender (berries, mango) so every bite has snap and juiciness.

FAQ

Can I make Honey Lime Fruit Salad with Mint ahead of time?
Yes. Toss firmer fruits with dressing up to 12 hours ahead; fold in delicate fruit and extra mint 30 minutes before serving for maximum freshness.

What fruits work best?
Use a mix of juicy and crisp: strawberries, blueberries, grapes, pineapple, mango, kiwi, and melon are excellent; avoid overly soft fruits that can turn mushy.

Can I use bottled lime juice?
Fresh is best for brightness, but bottled works in a pinch—use 2 tablespoons and add extra zest to boost citrus aroma.

Honey Lime Fruit Salad with Mint