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Honey Lime Fruit Salad

posted by Liz Berg on August 10, 2023 (updated 2/23/24)

Juicy, peak-of-the-season fruit is tossed with honey, fresh lime juice, zest, and poppy seeds for this magnificent Honey Lime Fruit Salad! It’s super easy to make and perfect for picnics and potlucks. You’ll always bring home an empty bowl.

I’m always looking for some healthy fare at summer parties to balance out the yummy potato, pasta salads, and juicy burgers. This seasonal Summer Fruit Salad always gets rave reviews!

Overhead view of honey lime fruit salad in a white ceramic bowl on a red and white pattern napkin.

Table of Contents hide

5 Frequently Asked Questions

6 You May Also Like

7 Honey Lime Fruit Salad Recipe

Why You Must Make

It’s hot, it’s humid, it’s sultry. Who feels like eating after chasing the puppy (though she is darned cute) through the yard as she chomps on every hosta leaf she can get her teeth into? Not me.

Having a light, sweet melange of dressed fruit in the fridge is the perfect remedy when you get hunger pangs.
The bonus is that this is healthy and absolutely delicious!
Select your favorite fruit which will vary depending on what’s in season. I love to use fresh berries, grapes, melon, peaches, cherries, kiwi, and more, then toss them in a sweet citrus salad dressing speckled with poppy seeds.

Honey Lime Fruit Salad Ingredients on a sheet pan with labels.

Ingredient Notes

Kitchen Staples – Honey, Vanilla Extract
Limes – Fresh lime juice and zest help flavor the dressing.
Poppy Seeds – These can go rancid if left in your pantry for years. Take a taste if you’re unsure of their age.
Mixed Fruit – Your favorites, cut into bite-sized pieces. We like pineapple, raspberries, blackberries, strawberries, Bing cherries (pitted), green grapes, kiwi, pineapple, peaches, or nectarines. I aim for about 10 cups when serving a crowd, but you can easily make this with less fruit.

How to Make

Expert Tips

I would definitely gravitate to this rainbow-colored seasonal fruit salad at any gathering. This salad is perfect for picnics and barbecues in the summer, but just as splendid with fall and winter fruits when the weather changes. You’ll also love this tasty Acai Bowl topped with delicious fresh fruit.

Here are some tips for how to make a fruit salad:

PRO-Tip: the acidity of the lime juice prevents the fruits like peaches and bananas from browning. But it’s best practice to wait to add those ingredients, if using, until closer to the serving time for the freshest appearance.
I’d recommend at least three different colored fruits as a minimum; any of your favorites will do. Colorful dishes are always more appealing. Note that this recipe easily scales down for a family meal.
Leftovers are great for breakfast, and this combination of summer fruit makes a healthy dessert, too!
Make sure to cut your fruit into bite-sized pieces, especially if there are children at the gathering. Grapes should be cut in half to minimize a choking hazard.
PRO-Tip: You can prep most of this salad the day before you plan to serve it. Add all the fruit to the bowl, except the bananas and peaches which will brown or oxidize when exposed to the air. Cover the bowl with plastic wrap.
Make the salad dressing, and cover it with plastic wrap. Then all you have to do the next day is slice some bananas and peaches (or any fruit that will brown if sliced early) into the bowl, whisk and add the dressing, and gently toss.

A white bowl of colorful fresh fruit with poppyseet dressing on a red and white napkin.

Frequently Asked Questions

How Do You Make a Fruit Salad Better?

Use a variety of colors of seasonal fruit. Allow it to macerate in the fruit juices so all the flavors meld. Avoid fruit that browns like apples, pears, and bananas unless you add them right before serving. Cut the fruit into bite-sized pieces for easy eating.
Add a dressing that complements the fruit like this honey lime dressing.

What’s the Best Way to Prevent Fruit from Browning?

Add those fruits that oxidize easily right before serving. Make sure they’re covered with a citrus-based salad dressing as the acid in lemons, limes, and even pineapple will help prevent browning. Note that pears, apples, bananas, and peaches are prone to oxidation.