Fruit Salad With Honey Lime Dressing Recipe

There's nothing more refreshing than a chilled bowl of Fruit Salad with Honey Lime Dressing on a hot day. With juicy berries, tropical fruit, and a zesty-sweet glaze, this salad is as vibrant on your taste buds as it is in the bowl.

I first whipped up this version on a whim during a summer picnic, using whatever fruit we had on hand. The simple honey-lime combo elevated everything, and it’s been a warm-weather staple ever since.

This quick, colorful recipe comes together in minutes, making it ideal for brunches, BBQs, or healthy snacking throughout the week. Let’s dive into why you’ll be making this again and again.

Why You'll Love This Fruit Salad With Honey Lime Dressing

Get ready to meet your new go-to fruit salad. It’s bursting with fresh flavors, naturally sweet, and just fancy enough to impress guests without requiring any real effort.

First, let’s talk ease. There’s no cooking involved here – just a bit of chopping, whisking, and tossing. You can have this salad ready to serve in under 20 minutes.

It’s also incredibly versatile. Use whatever fruit is in season or on sale. From strawberries to kiwi to mango, the honey lime dressing complements just about everything.

Did I mention it's healthy? This salad is naturally gluten-free, dairy-free, and free from refined sugar (thanks to the honey). It’s a refreshing treat you can feel good about eating.

Finally, it’s a crowd-pleaser. Whether you’re hosting a baby shower, heading to a potluck, or just want something beautiful for your brunch table, this colorful medley looks as good as it tastes.

With all that going for it, let’s take a closer look at what makes this salad shine.

Ingredients Notes

The beauty of this Fruit Salad with Honey Lime Dressing lies in its adaptability. You can customize it with your favorite fruits, but here are a few tried-and-true stars that work especially well.

Strawberries are always a must for me. They bring a bright color and mild tartness that pairs perfectly with the sweet dressing. Be sure to use ripe but firm berries, and hull and slice them just before serving for maximum freshness.

Blueberries and blackberries add beautiful color contrast and a juicy burst with every bite. Rinse them gently and pat dry – too much moisture can water down the salad.

Pineapple or mango brings tropical flair and natural sweetness. Dice them into small, uniform pieces for even distribution. Fresh is best, but canned pineapple (drained well) works in a pinch.

Grapes offer a nice pop and firm texture. I like to use red or green seedless grapes, sliced in half if they’re large. They hold up well even after the salad’s been sitting for a bit.

And of course, the honey lime dressing is the magic touch. All you need is honey, freshly squeezed lime juice, and a bit of lime zest. The zest really enhances the flavor and adds a little extra zing. You’ll also want a medium bowl and a whisk for combining the dressing before tossing it with the fruit.

How To Make This Fruit Salad With Honey Lime Dressing

Making this salad is refreshingly simple, and the results are anything but basic.

Start by washing and preparing your fruit. Dry everything thoroughly to keep the salad from becoming soggy. Hull strawberries, halve grapes, peel and dice any tropical fruit, and remove stems from berries.

In a small mixing bowl, combine the honey, lime juice, and lime zest. Whisk until smooth and slightly emulsified. The acidity from the lime helps balance the sweetness of the honey, creating a light glaze that won’t overpower the fruit.

Gently place all the prepared fruit into a large serving bowl. Pour the honey lime dressing over the top, and toss gently using a large spoon or your hands. Take your time here – the goal is to coat everything evenly without bruising the fruit.

Once combined, let the salad chill in the fridge for at least 10–15 minutes. This allows the flavors to meld and the fruit to absorb some of that delicious dressing.

Serve chilled, and garnish with a few extra lime zest shavings or a sprig of mint if you're feeling fancy. From start to finish, the whole process takes no more than 20 minutes, but the flavor payoff is huge.

Storage Options

If you’re lucky enough to have leftovers, this salad stores surprisingly well.

Transfer any extras into an airtight container and refrigerate promptly. It’s best enjoyed within 2–3 days while the fruit is still vibrant and the texture holds up.

Keep in mind, some fruits release more juice over time. If your salad gets a little watery, just give it a gentle stir before serving again.

Avoid freezing – the fruit will lose its structure and turn mushy when thawed. Instead, store only what you’ll eat in a couple of days.

To refresh leftovers, you can drizzle a little more honey and a squeeze of lime just before serving. It revives the brightness beautifully.

Variations and Substitutions

This recipe is as flexible as it gets, making it perfect for customization depending on what’s in season or in your fridge.

Try swapping in melon like cantaloupe or honeydew for a mellow, juicy contrast. Just be sure to use ripe but firm pieces so they don’t turn to mush.

Add a crunch by tossing in some chopped nuts or toasted coconut flakes just before serving. Slivered almonds and pistachios are especially good.

For a herbal twist, finely chopped fresh mint or basil adds a refreshing note that pairs beautifully with the citrus dressing.

Want to make it vegan? Just substitute agave nectar or maple syrup for the honey – both work well and keep the flavor profile light and sweet.

And if you're prepping this for a brunch spread, try layering it into parfaits with Greek yogurt and granola for a fun twist on presentation.

No matter how you customize it, this Fruit Salad with Honey Lime Dressing is a fresh, fun, and foolproof dish that’ll keep everyone coming back for more.

Print