Honey-Lime Fruit Salad Cups
This easy, no-cook Honey Lime Fruit Salad blends pineapple, mandarin oranges, kiwi, grapes, and strawberries with a honey-lime dressing and a sprinkle of poppy seeds. Quick to prepare and bursting with fresh flavors, it’s a nutritious, fiber-rich, and low-fat side dish perfect for everyday meals or entertaining.
Equipment
- 1 large mixing bowl
- 1 Citrus Zester
- Measuring Spoons (1 tbsp, 1 tsp)
- serving spoon
- Colander
Ingredients
- 1 20-ounce can pineapple chunks, drained thoroughly, or 1 ½ to 2 cups fresh pineapple, chopped
- 1 15-ounce can mandarin orange segments, well drained
- 2 to 3 ripe kiwis peeled and cut into bite-sized pieces
- 1 cup grapes red or green, halved
- 1 cup fresh strawberries hulled and quartered
- Zest of 1 lime about ½ tablespoon
- 1 to 2 tablespoons honey depending on desired sweetness
- ½ to 1 teaspoon poppy seeds optional, for added texture and visual appeal
Instructions
- Prepare the Fruit: Start by draining the canned pineapple and mandarin oranges thoroughly to avoid excess moisture. If using fresh pineapple, chop it into small chunks. Peel the kiwis and slice them into bite-sized pieces. Halve the grapes and quarter the strawberries after removing their stems.
- Combine Fruit and Lime Zest: In a large mixing bowl, gently toss together all the prepared fruits. Sprinkle the fresh lime zest over the mixture, distributing it evenly to infuse the fruit with a bright citrus aroma.
- Add the Honey Dressing: Drizzle the honey over the fruit mixture. Using a large serving spoon, carefully fold the honey into the fruit until everything is evenly coated. This will add a natural sweetness that complements the tartness of the lime.
- Finish with Poppy Seeds: If using, sprinkle poppy seeds on top and give the salad one last gentle toss to mix them in without crushing the fruit.
- Serve or Chill: For the best flavor and texture, serve the fruit salad immediately. If preferred, refrigerate for 1 to 2 hours before serving to let the flavors meld. Avoid storing it longer as the fruit may release too much juice and discolor, especially the strawberries.
Notes
- Best Fresh: This salad tastes freshest when served right after preparation or within an hour. The vibrant colors and crisp texture are at their peak during this time.
- Fruit Flexibility: Feel free to swap or add fruits based on seasonality or preference. Blueberries, mango chunks, cantaloupe, blackberries, or peaches make excellent alternatives or additions.
- Avoid Watery Texture: Properly draining canned fruits and serving within a few hours prevents the salad from becoming soggy. If chilling, cover tightly to minimize moisture.
- Sweetness Adjustments: Start with 1 tablespoon of honey, then add more if you prefer a sweeter salad. Natural ripeness of fruits can also influence sweetness.
- Optional Seeds: Poppy seeds add a slight crunch and visual interest but can be omitted if unavailable or undesired.
