📋Old Fashioned Fruit Salad Recipe (with honey lime dressing)
This Old Fashioned Fruit Salad is easy to make and the crushed pineapple makes it unique, while the honey lime dressing elevates it to a whole other level of deliciousness! This classic fruit salad is made with strawberries, pears, grapes, kiwi, oranges, cantaloupe, with fresh or canned peaches and makes a great side brunch or breakfast fruit salad!
Servings 10 Servings
Calories 176kcal
Ingredients
- 1 whole cantaloupe *chopped
- 454 g strawberries * about 1 lb
- 3 mandarin oranges *separated into segments
- 540 ml container peaches (no sugar added) * drained (save liquid to add to juice)
- 4 kiwis *chopped
- 2 whole pears *peeled, cored and chopped
- 1.5 cups grapes, whole *about â…“ bag
- 398 ml - can of crushed pineapple * small can - do not drain liquid
Honey Lime Dressing:
- ¼ cup liquid honey
- ¾ tablespoon fresh lime juice * about the juice of ½ a lime
- ¾ teaspoon lime zest * about the zest of ½ a lime
Instructions
- Slice cantaloupe in half, remove seeds, skin and and cut cantaloupe into cubes.1 whole cantaloupe
- Hull and slice strawberries. Peel oranges and separate into segments454 g strawberries, 3 mandarin oranges
- Drain peaches and set aside juice (for another use- see NOTES)540 ml container peaches (no sugar added)
- Chop peaches.
- Remove skin from kiwis and chop.4 kiwis
- Remove core from pear, peel skin and chop.2 whole pears
- Add all chopped fruit to a large bowl, as well as grapes. Then add the canned crushed pineapple (and liquid) and mix together.1.5 cups grapes, whole, 398 ml - can of crushed pineapple
Honey Lime Dressing
- Juice ½ a lime¾ tbsp fresh lime juice, ¾ tsp lime zest
- Mix honey with lime juice and lime zest.¼ cup liquid honey
- Pour over salad and mix.
- Serve immediately
Notes
The "Lazy Way" Prep Hacks for Perfect Fruit Salad
To get that professional, restaurant-quality look with minimal effort, follow these three simple hacks:
- The Uniform Chop: Try to cut all your larger fruits (like melons, pineapples, and apples) into uniform ½-inch pieces. Not only does this make the salad easier to eat, but it also ensures that every bite has the perfect ratio of fruit to dressing.
- The "Berry Buffer" Rule: Always add delicate fruits like raspberries, blackberries, or sliced strawberries last. Fold them in very gently right before serving so they don't bleed their color or get crushed by the heavier fruits.
- The Mason Jar Dressing: To make things easier, put the honey, lime juice, and zest into a small mason jar and shake it vigorously. It's the easiest way to emulsify the honey and ensures the dressing is perfectly blended before it hits the fruit.
- Crunch: Apples, grapes, or firm pears.
- Juice: Pineapple, oranges, or melon.
- Creaminess: Bananas, mango, or kiwi.
- Choose ripe but firm fruit: Overripe fruit can make the salad mushy and overly sweet. Look for fruit that’s fragrant and just slightly soft to the touch.
- Drain canned fruit well: Excess liquid can dilute the dressing and make the salad watery. Be sure to drain canned peaches and mandarin oranges thoroughly before adding them.
- Don’t skip the lime zest: The zest adds a bright, aromatic flavor that enhances the dressing far more than juice alone.
- Add delicate fruit last: If you decide to include softer fruits like bananas or raspberries, add them right before serving to keep them from breaking down or staining the salad.
- Chill before serving: Letting the salad sit in the fridge for 30 minutes before serving helps the flavors meld and makes it extra refreshing.
- Mix gently: Use a large spoon or silicone spatula to combine the fruit so it doesn’t bruise or release too much juice.
- Use the peach juice: Instead of discarding it, add it to your morning juice or smoothie—it’s a delicious, no-waste option (just like Mom used to do!).
- Keep the dressing separate if prepping ahead: If you’re making this salad for a potluck or event, store the honey lime dressing in a small container and add it just before serving for the freshest taste and best texture.
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Nutrition
Serving: 1cup | Calories: 176kcal | Carbohydrates: 45g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 617mg | Fiber: 6g | Sugar: 37g | Vitamin A: 2304IU | Vitamin C: 98mg | Calcium: 50mg | Iron: 1mg
