Ingredients
Fruit
- 2 cups strawberries (stem removed and diced)
- 1 ¼ cups blueberries
- 1 ¼ cups raspberries
- 4 kiwis (peeled and sliced)
- 1 cup green grapes (halved)
- 1 medium sized red apple (chopped, about 1 cup)
Dressing
- 2 tablespoons honey (or agave nectar)
- 2 tablespoons orange juice (about half an orange)
- 1 tablespoon lime juice (about half of one small lime)
- 1 teaspoon lime zest
- 2 tablespoons mint leaves (minced)
Instructions
- Combine the fruit: In a large bowl, gently mix the strawberries, blueberries, raspberries, kiwi slices, halved grapes, and chopped apple to create an even fruit base for the salad.
- Prepare the dressing: In a small mixing bowl, whisk together the honey (or agave nectar), fresh orange juice, lime juice, and lime zest until fully combined and smooth.
- Toss fruit with dressing: Pour the prepared dressing over the mixed fruit and gently toss everything together to ensure the fruit is evenly coated with the flavorful dressing.
- Add mint and chill: Sprinkle the minced fresh mint leaves on top of the tossed fruit salad, then cover and refrigerate it for at least one hour to allow flavors to meld and serve chilled.
Notes
- You can substitute any berries with seasonal fruits of your choice for variety.
- Using agave nectar instead of honey makes the salad vegan-friendly.
- Chilling the salad for at least an hour enhances the flavor but it can be served immediately if needed.
- For extra crunch, consider adding toasted nuts just before serving.
- Adjust the amount of lime and orange juice to suit your desired level of tanginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
