Fruit Salad with Honey-Lime Dressing (Print Version)
# Ingredients:
→ For the fruit salad
01 -
1 lb. strawberries, sliced or diced
02 -
1 lb. fresh pineapple, diced
03 -
3 mandarin oranges, peeled, segmented & cut in half
04 -
4 kiwis, peeled & diced
05 -
1-1½ cups blueberries (about 12 ounces)
→ For the honey-lime poppy seed dressing
06 -
3 limes, juiced
07 -
3 tsp honey
08 -
½ tsp poppy seeds
# Instructions:
01 -
Wash all fruit thoroughly. Hull and slice or dice the strawberries. Peel and dice the fresh pineapple into bite-sized chunks. Peel the mandarin oranges, separate into segments, and cut each segment in half for easier eating. Peel and dice the kiwis. Rinse the blueberries and remove any stems.
02 -
In a small bowl, combine the freshly squeezed lime juice, honey, and poppy seeds. Whisk thoroughly until the honey is completely dissolved and incorporated into the lime juice. If the honey is too thick, you can warm it slightly to help it blend more easily.
03 -
In a large serving bowl, combine all of the prepared fruit - strawberries, pineapple, mandarin oranges, kiwi, and blueberries. Gently toss to mix the fruits evenly throughout the salad.
04 -
If you're planning to serve the fruit salad right away, drizzle your desired amount of the honey-lime poppy seed dressing over the fruit. Start with about half the dressing, toss gently to coat, then add more if needed. Toss carefully to avoid crushing softer fruits.
05 -
If you're making the salad ahead of time, cover the bowl of mixed fruit with plastic wrap and refrigerate for at least 1 hour to chill. Store the dressing separately in the refrigerator. When ready to serve, give the dressing a quick whisk, then drizzle it over the fruit salad and toss gently to combine. Serve immediately after dressing.
# Notes:
01 -
Feel free to substitute with seasonal fruits of your choice - berries, melons, grapes, and stone fruits all work well.
02 -
For best results, keep the fruit and dressing separate until just before serving.
03 -
Recipe from Caitlin