A vibrant, refreshing fruit salad tossed in a zesty honey-lime dressing. Loaded with colorful melon, berries, and citrus, this salad is bright, juicy, and perfect for summertime snacking or gatherings.

Why You’ll Love This Recipe

Bright & flavorful – fresh fruit enhanced with sweet honey and tangy lime
Quick & easy – just toss everything together in minutes
Colorful and healthy – packed with vitamins, antioxidants, and hydration
Crowd-pleasing – ideal side dish, snack, or light dessert

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cubed watermelon
2 cups cubed cantaloupe or honeydew
1 cup halved strawberries
1 cup blueberries
2 kiwifruit, peeled and sliced
1 mango, peeled and diced
Juice of 1 lime (about 2 Tbsp)
2 Tbsp honey (or maple syrup for vegan)
1 tsp lime zest
Optional garnish: fresh mint leaves or basil chiffonade

directions

Prepare the fruit
Wash all fruit. Cube watermelon and melon, halve strawberries, slice kiwifruit, and dice mango. Combine in a large salad bowl.
Make the dressing
In a small bowl, whisk together lime juice, honey (or maple syrup), and lime zest until smooth.
Toss together
Pour the dressing over fruit and gently toss to coat evenly with minimal juice release.
Garnish & serve
Sprinkle fresh mint or basil on top if desired. Serve immediately or chill briefly before serving.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Total time: 15 minutes

Variations

Add tropical flair: Include pineapple chunks, papaya, or sliced banana (add at serving to avoid browning)
Spice it up: Add a pinch of chili powder or Tajín for a sweet-spicy twist
Make it creamy: Stir in a spoonful of Greek yogurt or coconut yogurt just before serving
Nutty crunch: Top with chopped toasted coconut, almonds, or pistachios
Herb twist: Swap mint for basil or cilantro for a savory edge

storage/reheating

Refrigerator: Store covered for up to 2 days; best on day 1 for freshness
Avoid soggy fruit: Keep dressing separate and toss just before serving
No reheating needed: Serve chilled or at room temperature

Honey Lime Fruit Salad

FAQs

Can I use frozen fruit?

Yes—just thaw and drain before tossing to avoid excess liquid.

Is this vegan?

Yes—use maple syrup instead of honey to make it fully vegan.

How do I prevent fruit from browning?

Add delicate fruits like bananas just before serving; use citrus juice to slow browning.

Can I make it ahead for a party?

Prep fruit early, but add dressing and herbs right before serving to maintain texture.

What other fruits work well?

Grapes, peaches, raspberries, or apple slices are all great additions.

Can I make it less sweet?

Reduce honey or use lime juice alone, or substitute a lower-sugar syrup.

How long does it keep?

Best within 24 hours; up to 2 days in the fridge, but flavor and texture are freshest day one.

Can I add vegetables?

Yes—try finely diced cucumber or jicama for crunch and freshness.

Can I serve it in a jar for events?

Absolutely—mason jar servings are great for grab-and-go or party presentation.

Is it kid-friendly?

Definitely—sweet, colorful, and easy to eat, it’s a hit with kids and adults alike.

Conclusion

This Honey Lime Fruit Salad is a delightful medley of sweet, tangy, and fresh flavors with minimal effort. Simple to make and endlessly customizable, it’s perfect for summer gatherings, meal prep, or anytime you crave a nutritious, colorful treat.

Sophia