Fruit Salad Recipe
Make this Fruit Salad Recipe for a bright, chilled summer bowl with citrus-honey dressing and fresh mint.
Ingredients
- 1/4 cup (60 ml) freshly squeezed lime juice (about 2 medium limes), at room temperature
- 2 tablespoons (30 ml) pure honey, at room temperature
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 teaspoon finely grated lime zest (from 1 medium lime)
- 4 cups (600 g) seedless watermelon, cut into 1/2-inch (1.25 cm) cubes, well-chilled
- 3 cups (450 g) ripe cantaloupe or honeydew melon, cut into 1/2-inch (1.25 cm) cubes, well-chilled
- 2 cups (300 g) fresh pineapple, core removed and cut into 1/2-inch (1.25 cm) cubes, well-chilled
- 2 cups (300 g) seedless red or green grapes, rinsed and well-dried, halved lengthwise, well-chilled
- 2 cups (300 g) fresh strawberries, rinsed, well-dried, hulled, and sliced 1/4-inch (6 mm) thick, well-chilled
- 1 1/2 cups (225 g) fresh blueberries, rinsed, well-dried, and picked over for stems, well-chilled
- 1 large ripe kiwi (about 100 g), peeled, quartered lengthwise, and sliced 1/4-inch (6 mm) thick, well-chilled
- 2 tablespoons (4 g) fresh mint leaves, finely sliced (chiffonade), plus extra small whole leaves for garnish (optional)
- 1/4 cup (30 g) sliced almonds, lightly toasted and cooled completely (optional garnish)
- 1/2 cup (120 g) plain or vanilla Greek yogurt, cold, for serving on the side (optional)
Instructions
Step 1: Chill the fruit and the serving bowl
Place all the fruit (watermelon, cantaloupe/honeydew, pineapple, grapes, strawberries, blueberries, and kiwi) in the refrigerator for at least two hours so everything is thoroughly cold and crisp. About 30 minutes before assembling, put a large serving bowl in the refrigerator to chill as well; a cold bowl helps the salad remain refreshing and prevents the fruit from softening too quickly. Keep everything dry and well-drained so pieces stay plump and separated.
Step 2: Make the citrus‑honey dressing
In a medium mixing bowl, whisk together freshly squeezed lime juice, honey, granulated sugar, vanilla extract, and a small pinch of fine sea salt until the sugar dissolves and the mixture looks smooth and slightly thickened. Whisk in the finely grated lime zest until evenly distributed; the dressing should be glossy, fragrant and slightly viscous. Set the dressing aside at room temperature while you prepare the fruit.
Step 3: Cube the sturdier fruits into the chilled serving bowl
Trim and cube the well‑chilled watermelon, cantaloupe or honeydew, and pineapple into neat 1/2‑inch (1.25 cm) cubes. Place these sturdier fruit cubes into the chilled large serving bowl so they form a stable, colorful bed at the bottom—the texture here should feel firm and granular, with crisp cube edges and clean knife cuts that read clearly in a flatlay.
Step 4: Layer the delicate fruits on top
Halve the seedless grapes lengthwise and scatter them across the cubed base, then add thinly sliced strawberries, well‑dried blueberries, and quartered/sliced kiwi on top, arranging the more delicate fruits toward the surface to prevent crushing. The top layer should look airy and texturally varied: glossy grape interiors, soft strawberry flesh, tiny blueberry skins, and translucent kiwi slices with their radiating seed texture.
Step 5: Re‑emulsify and dress the fruit, then fold gently with mint
Give the citrus‑honey dressing a quick whisk to re‑emulsify, then pour it evenly over the arranged fruit so the glaze can trickle down between cubes; keep the dressing visible in a small glass jug next to the bowl (liquids remain in vessels). Use a large rubber spatula or two spoons to gently scoop from the bottom and fold the fruit over itself for about 30–60 seconds until all pieces are lightly coated and glossy but not soupy. Add finely sliced mint and fold 2–3 gentle turns so the mint is speckled through the salad.
Step 6: Chill briefly, garnish, and serve
Cover the dressed fruit and refrigerate for 30–60 minutes to let flavors meld, then uncover and give one gentle turn before serving so the glaze is evenly distributed. Just before serving, sprinkle lightly toasted sliced almonds over the top and add a few whole mint leaves for garnish if desired. Serve immediately in the same chilled large serving bowl, offering cold plain or vanilla Greek yogurt on the side for a creamy contrast.
Notes
- Chill the fruit and serving bowl for best texture.
- Toast nuts until just golden to avoid bitterness and cool before adding.
- Keep dressing separate if you need to store the salad for longer.