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Summer Fruit Salad

Summer fruit salad is a quick, no-cook mix of watermelon, berries, pineapple, kiwi, grapes, and peaches tossed in a honey-lime dressing. Chilled for 20 minutes so the fruit tastes brighter and every piece gets a light, glossy coating.
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Prep Time 20 minutes
Chilling 20 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Fruit base
  • 2 cup watermelon
  • 2 cup fresh strawberries
  • 2 cup fresh pineapple chunks
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 kiwis
  • 1 cup seedless green grapes
  • 1 cup peach slices
Honey-lime dressing
  • 3 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
Garnish
  • 0.5 fresh mint leaves For garnish

Equipment

  • 1 sheet pan

Method
 

Prep the fruit
  1. Cube the watermelon, halve the strawberries, and cut the pineapple into chunks, then place all prepared fruit in a large serving bowl (visual cue: a wide bowl of jewel-toned fruit).
  2. Add the blueberries, raspberries, sliced kiwi, seedless green grapes, and peach slices to the bowl and spread the fruit out evenly (visual cue: the bowl looks overflowing and colorful).
Make the honey-lime dressing
  1. Whisk the honey, fresh lime juice, and lime zest in a bowl until smooth and combined (visual cue: the dressing turns glossy and uniform).
Toss and chill
  1. Pour the honey-lime dressing over the fruit and gently toss just until every piece looks lightly coated (visual cue: fruit glistens with a thin sheen).
  2. Taste and adjust honey or lime juice as desired, then give the salad one more gentle toss (visual cue: the flavor looks balanced and fresh).
  3. Refrigerate for 20 minutes to let the flavors meld (visual cue: the fruit chills and looks extra juicy and bright).
Finish and serve
  1. Scatter fresh mint leaves over the top right before serving and serve chilled (visual cue: mint looks fresh and green against the colorful fruit).

Notes

Pro tip: keep fruit pieces relatively similar in size so the honey-lime dressing coats evenly. Store covered in the refrigerator up to 2 days; the fruit may release extra juices. Freezing is not recommended because berries and melon can turn watery. For a dairy-free option, this recipe already is dairy-free—swap honey with agave (same amount) for a vegan-friendly version.