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This Easy Fruit Salad is light and fresh, perfect for a summer cookout or for serving with brunch. The honey lime dressing adds a sweet and tart finish that makes it irresistible.

A beautiful rainbow fruit salad  garnished with mint on a white platter, on a marble backdrop.

This rainbow fruit salad screams summer – cool and refreshing on a hot day, it brightens up whatever meal it accompanies.

What fruit is needed for fruit salad?

Although the fruit in this salad can be changed depending on what is available, I looked for fruit that created a rainbow of colors and would hold up reasonably well without becoming too soggy. The fruit used here is:

  • Strawberries – hulled and chopped into 1 inch pieces
  • Clementines – Peeled and separated into wedges. Make sure they are seedless.
  • Mangoes – Peeled and diced. I used two Ataulfo Mangoes which are smaller than the larger Tommy Adkins mangoes commonly found in stores.
  • Pineapple – you can peel and cut your own pineapple, or buy pre-cut to save time. I don’t recommend using canned or frozen pineapple.
  • Kiwi – Peeled and sliced.
  • Blueberries – easy to prepare, they only need to be washed. They also hold up well in the dressing.
  • Blackberries – so delicious when the are in season, and visually stunning.
  • Purple grapes – Green would also work, I just like the added color! Make sure they are seedless.
Ingredients for fruit salad blackberries and blueberries in a white bowl, grapes on a white surface nest to the blueberries limes, kiwi and mint on a cutting board, mango, tangerine and pineapple in a white bowl, strawberries in a white bowl.

Honey Lime Dressing

This simple fruit salad dressing uses honey, fresh lime juice and lime zest. The lime juice and zest brightens everything up and the honey adds a touch of sweetness.

How to zest a lime

One of my most used kitchen tools is this inexpensive microplane. I use it multiple times a week, and zesting citrus is just one of the uses. Citrus zest has so much flavor, you are really missing out if you don’t use it! For zest, you want to use the green part of the lime peel, not the white part, which is bitter. Simply grate the peel on the microplane to remove only the green parts. It’s fast and easy, and will improve the flavor of your food.

 rainbow of fruits on a white platter.  Grapes, blackberries, blueberries, kiwi, pineapple, mango, tangerine, strawberries.

How do you keep fruit salad from getting soggy?

The best way to keep your fruit salad from getting soggy is to wait to add the dressing until right before serving. The honey and acid from the lime juice will draw out the juices from the fruit, so it is just a matter of time before the fruit starts to get soft.

Close Up of Fruit Salad with blackberries, kiwi, strawberries, blueberries, grapes, mango, pineapple and tangerine. Garnished with mint leaves,

Storing Leftover Fruit Salad

Fruit salad is best when fresh, but you can store leftovers in an airtight container in the fridge for up to two days. Keep in mind the fruit will soften and might be less pretty – but will still taste good!

I don’t recommend freezing fruit salad, unless you plan to use it in smoothies! Freezing fruit breaks down the cell walls, and the fruit will be mushy when thawed.

Rainbow Fruit Salad on a white platter, garnished with mint.

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Easy Fruit Salad

Prep 20 minutes
Servings 18 Servings



  • 1/4 cup honey
  • 1/4 cup freshly squeezed lime juice about two limes
  • Zest of 1 lime


  • 1 lb. strawberries hulled and quartered
  • 1 cup blueberries
  • 1 cup blackberries
  • 3 kiwis peeled and sliced into half moons
  • 3 clementines peeled
  • 1 cup mango peeled and chopped (1-2 mangoes)
  • 2 cups pineapple chopped
  • 1.5 cups purple grapes halved
  • 2 TBSP fresh mint leaves chopped


  • Whisk together ingredients for dressing, set aside.
  • Wash and prepare all fruit. Right before serving, add to a large bowl and pour dressing over fruit. gently toss to combine, garnish with fresh mint.


To make ahead – do not combine dressing with fruit until just before serving. Wash and cut fruit as close to serving time as possible. 
For leftovers – store tightly covered in the fridge for up to 2 days. 
Fresh fruit is best.  Do not use canned or frozen.


Serving: 0.5cup | Calories: 74kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 188mg | Fiber: 3g | Sugar: 15g | Vitamin A: 171IU | Vitamin C: 50mg | Calcium: 23mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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