Fresh Fruit with Honey-Lime Dressing

This vibrant fruit salad brings together the season's best fruits with a bright honey-lime dressing that elevates the natural sweetness to new heights. The combination of colors and textures makes this dish as beautiful as it is delicious, perfect for brunch gatherings or as a refreshing side to any meal.

I first made this salad for a Mother's Day brunch and it disappeared before anything else on the table. Now it's my signature contribution to every warm weather gathering, and friends always ask for the dressing recipe.

Ingredients

• Strawberries: Provide natural sweetness and beautiful color look for bright red berries with no soft spots
• Fresh pineapple: Offers tropical flavor and juicy texture choose one that smells sweet at the stem end
• Mandarin oranges: Add citrus brightness and are easier to segment than regular oranges
• Kiwi: Contributes unique flavor and striking green color select fruits that yield slightly to pressure
• Blueberries: Provide antioxidants and pop in your mouth choose plump, firm berries with a dusty blue color
• Lime juice: Creates the tangy base for the dressing use fresh squeezed for best flavor
• Honey: Balances the acidity with natural sweetness local varieties offer unique flavor profiles
• Poppy seeds: Add a subtle crunch and visual appeal to the dressing

Step-by-Step Instructions

Prepare the Dressing:

Juice three limes directly into a small bowl, being careful to catch any seeds. Add three teaspoons of honey and whisk vigorously until the honey fully dissolves into the lime juice. This may take about 30 seconds of continuous whisking. Sprinkle in the poppy seeds and give it one final stir. The dressing should have a perfect balance of tang and sweetness.

Prepare the Fruits:

Wash all fruits thoroughly under cool running water. For strawberries, remove the green tops and slice or dice them into bite sized pieces. Peel the pineapple, remove the core, and cut into half inch cubes. For the mandarins, remove all the peel and white pith, then separate into segments and cut each segment in half. Peel the kiwis and cut into quarter inch slices or small cubes. The blueberries can remain whole after washing.

Assemble the Salad:

Use a large glass or ceramic bowl to showcase the beautiful colors. Add all your prepared fruits, starting with the heavier fruits like pineapple and strawberries at the bottom. Layer in the kiwi and mandarin pieces, then sprinkle the blueberries on top for a beautiful presentation. The order matters less if you plan to toss immediately.

Dress and Serve:

If serving right away, drizzle about three quarters of the dressing over the fruit and gently toss using wooden spoons to avoid bruising the delicate fruits. Start with less dressing than you think you need, as you can always add more to taste. The fruits will release some of their own juices that will mingle with the dressing for additional flavor.

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The poppy seed dressing was a happy accident when I ran out of mint for my usual fruit salad. My daughter declared it the best version ever, and the tiny seeds create such a beautiful contrast against the colorful fruits that I've never gone back to my old recipe.

Make Ahead Tips

This fruit salad can be prepped up to 24 hours in advance with a few simple tricks. Prepare all the fruits and store them in the bowl covered tightly with plastic wrap. Mix your dressing separately and store it in a small jar in the refrigerator. The acidity in the lime juice helps preserve the freshness of the cut fruit, but wait to dress the salad until just before serving for the best texture and appearance. If preparing ahead, avoid cutting the bananas or apples as they brown quickly.

Seasonal Variations

The beauty of this fruit salad lies in its adaptability to whatever fruits are in season. In summer, add fresh berries like raspberries and blackberries along with sliced peaches or nectarines. Fall versions work wonderfully with apples, pears, and grapes. Winter adaptations might include pomegranate arils, sectioned grapefruits, and banana slices. Spring brings strawberries, pineapple, and early melons. The honey lime dressing complements virtually any fruit combination, making this a year round favorite.

Serving Suggestions

This versatile fruit salad shines in multiple settings. Serve it alongside pancakes or waffles for a weekend breakfast that balances sweet and fresh flavors. For brunch, pair it with quiche or savory scones for a satisfying contrast. As a light dessert, spoon it over vanilla yogurt or ice cream and add a sprinkle of granola for crunch. For parties, serve it in a hollowed out watermelon half for a stunning presentation that requires no additional serving bowl.

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This fruit salad is a true showstopper and incredibly easy to make. It will quickly become a favorite at all your gatherings and celebrations!

Frequently Asked Questions

→ How long will this fruit salad keep in the refrigerator?

The undressed fruit salad will keep for about 2-3 days in the refrigerator when stored in an airtight container. For best results, add the honey-lime poppy seed dressing only when you're ready to serve, as the acids in the dressing can break down the fruits over time.

→ Can I use frozen fruit instead of fresh?

While fresh fruit provides the best texture and flavor, you can substitute some frozen fruits in a pinch. Berries work reasonably well when thawed, but avoid frozen versions of fruits that may become mushy like kiwi and mandarin oranges. Allow frozen fruits to partially thaw before combining with fresh ingredients.

→ What other fruits can I add to this salad?

This fruit salad is extremely versatile. Great additions include grapes, diced apples, sliced bananas (add just before serving), mango, peaches, blackberries, or raspberries. Just maintain roughly the same total fruit volume to ensure there's enough dressing.

→ Is there a way to make this fruit salad ahead of time?

Yes! Prepare all the fruits and store them covered in the refrigerator. Mix the dressing separately and refrigerate in a jar. Combine the fruits and dressing just before serving. If you're worried about fruits like apples or bananas browning, toss them in a little lemon juice before adding to the salad.

→ Can I substitute the honey in the dressing?

Absolutely. Maple syrup or agave nectar work well as vegan alternatives with similar sweetness. For a sugar-free option, try a liquid stevia or monk fruit sweetener, though you may need to adjust quantities to taste since these are typically sweeter than honey.

→ How can I make this fruit salad into a more substantial dish?

Turn this into a more filling dish by adding a sprinkle of granola, toasted coconut flakes, or chopped nuts just before serving. For a breakfast or brunch option, serve over Greek yogurt. You could also add fresh mint leaves or a dash of cinnamon for extra flavor complexity.