This Fruit Salad is easy to make with fresh seasonal fruit and a simple lime dressing. It’s a quick and healthy snack, breakfast, side dish or dessert and perfect for summer barbecues and potlucks! If you’re crunched for time, this is the perfect 10-minute fruit salad to prepare. Vegan, paleo with low carb, keto and Whole30 options.
Easy Fruit Salad with Dressing
Fruit salads are a must during the summer. We always have our fridge stocked with tons of fruit since both of my kids are obsessed.
This healthy fruit salad recipe makes a lovely snack, side dish or dessert and an easy way to sneak in more fruit into your diet. It’s especially amazing on a hot summer day to help give you that burst of energy since fruit is full of vitamins and antioxidants.
There are tons of other homemade fruit salads out there and this Easy Fruit Salad is the one I make a ton whenever we are throwing a summer party. It’s also great for a backyard barbecue for Memorial Day, Fourth of July potlucks, brunches, showers, family gatherings and it’s always a crowd-pleaser.
Ingredients you need
The great thing about this rainbow fruit salad is how easy it is to customize. Feel free to use any fresh fruit you like or have on hand.
For the healthy fruit salad bowl
- Pineapple – Skin removed, cored and cut into chunks
- Kiwi – skin removed and cut into chunks
- Strawberries – washed, dried, hulled and thinly sliced
- Blackberries – washed and dried.
- Blueberries – washed and dried.
- Raspberries – washed and dried.
- Mango – peeled and diced
- Cherries -stems removed, washed and dried
- Grapes -stems removed, washed and dried
For the lime vinaigrette:
- Fresh Lime juice – you’ll need 2 tablespoons. If you don’t have any lime, lemon juice will work as well.
- Maple syrup – or any liquid sweetener of choice. Omit for Whole30
- Chopped mint – for freshness and flavor.
How to make a Fruit Salad:
- Wash and dry fruits: Start off by washing, drying and chopping any large fruits into similar sizes.
- Make the vinaigrette: Next, mix together your lime glaze. It’s just a splash of lime juice, your favorite sweetener (honey, maple syrup, monk fruit etc.) and a touch of mint if you like.
- Toss and combine: Drizzle over your fruit and gently toss to combine.
The great thing about fruit salads are that you can use any fruits you like! Pomegranates, pear, apple, peaches, orange slices are also delicious choices.
- You can substitute the lime juice with lemon, orange or pineapple juice if you prefer
- For a low carb fruit salad – use liquid monk fruit, stevia and leave out the mango, cherries and grapes.
- Add a dollop of whipped coconut cream, or even some dairy-free yogurt and grain-free granola.
- Enjoy the recipe as written for a paleo and refined sugar free treat. Or leave out the sweetener to keep this Whole30 compliant.
Make ahead and storage tips
- How to make ahead:
- Peel and chop the mango ahead of time.
- Wash and dry the grapes and cherries ahead of time.
- Prepare the berries ahead of time by washing and drying them.
- How to store: Store in an airtight resealable container or resealable bag in the fridge for up to 3 days.
More fruit recipes you will love:
This Fruit Salad is easy to make with fresh seasonal fruit and a simple lime dressing. It's a quick and healthy snack, breakfast, side dish or dessert and perfect for summer barbecues and potlucks! If you're crunched for time, this is the perfect 10-minute fruit salad to prepare. Vegan, paleo with low carb, keto and Whole30 options.
- 1 small fresh pineapple
- 2 cups fresh strawberries washed and dried, about 1 ½ lbs chopped strawberries
- 1 cup red grapes washed and dried
- 2 kiwis
- 2 fresh Mandarin oranges peeled
- 1 cup fresh blueberries washed and dried
- 1 tbsp maple syrup , sub with agave, honey (if not vegan) or preferred sticky liquid sweetener. Optional for extra sweetness
- Juice from 1 small lime
- 1 tsp fresh lime zest
- Finely chopped fresh mint for garnish
- Place the pineapple on a cutting board on its side and use a sharp knife to slice off the spiky top and bottom of the pineapple to create a flat base.Set the pineapple on the flat side down. Work your way around the pineapple, cutting off the rind in strips. Use your knife to remove the "eyes," being careful to remove as little of the fruit as possible. Trim off any remaining eyes or bits of rind. Cut the pineapple straight down into four quarters around the core and discard the core.Slice the pineapple into smaller cubes. Add to a large bowl.
Prepare the strawberries, kiwi and grapes: by removing the tops of the strawberries and chop into thirds or quarters, lengthwise.
Peel the kiwi and cut into chunks and add to the bowl.
Cut the grapes into halves.
Peel the Mandarin oranges and separate. Add to the bowl, placing each fruit side-by-side. Add the blueberries.
- In a small bowl, whisk together the maple syrup, lime juice and lime zest. Pour over the fruit and gently toss to coat. Chill in the fridge for at least 30 minutes (or up to 4 hours) before serving. Garnish with a tiny pinch of chopped mint and serve.