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Rainbow Fruit Salad

Rainbow Fruit Salad with Honey-Lemon Dressing

A vibrant and refreshing fruit salad bursting with color and flavor. Perfect as a light dessert or healthy snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Side Dish
Cuisine: American, International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Fruits
  • 1 cup Strawberries hulled and sliced
  • 1 cup Blueberries
  • 1 cup Raspberries
  • 1 Orange peeled and segmented
  • 1/2 cup Red Grapes halved
  • 1/2 cup Green Grapes halved
  • 1 Kiwi peeled and sliced
  • 1/2 cup Mango diced
  • 1/4 cup Pineapple diced (fresh or canned, drained)
Dressing
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Honey or Maple Syrup optional

Equipment

  • Large bowl
  • Small Bowl
  • Whisk

Method
 

Instructions
  1. Gently wash all fruits under cold running water.
  2. Hull and slice the strawberries. Peel and segment the orange. Halve the grapes. Peel and slice the kiwi. Dice the mango and pineapple.
  3. In a large bowl, combine all the prepared fruits.
  4. In a small bowl, whisk together the lemon juice and honey or maple syrup (if using).
  5. Pour the lemon juice mixture over the fruit salad and gently toss to combine.
  6. Serve immediately or chill for later. The salad is best enjoyed fresh, but can be stored in the refrigerator for up to 24 hours.
  7. Note that some fruits may soften slightly over time.

Notes

For an extra special touch, garnish with fresh mint leaves before serving. Adjust the amount of honey or maple syrup to your liking.