Honey Lime Berry Fruit Salad

Honey Lime Berry Fruit Salad is the most refreshing salad ever with blackberries, blueberries, strawberries, tart apples, fresh mint, and honey.

This is a great alternative to our Classic Fruit Salad Recipe that uses more berries and a light drizzle of honey-lime dressing for a new and refreshing taste. Just like the original recipe, it’s a great as a dessert, but also makes a perfect Side Dish for Summer picnics, BBQs, or a simple family dinner. 

Honey Lime Berry Fruit Salad on plate

HONEY LIME BERRY FRUIT SALAD

This Berry Fruit Salad takes full advantage of amazing Summer produce with in-season berries like strawberries, blueberries, and blackberries. Fresh berries are tossed with slices of Granny Smith Apples and fresh mint leaves. The juicy berries are absolutely bursting with flavor and the apple pieces add a nice crispness to the blend. Then it is all finished with a honey-lime dressing, which perfectly brings out the rest of the flavors. 

Dressing in mixing bowl with whisk for Honey Lime Berry Fruit Salad

The dressing in this recipe is so delicious, you’ll want to pour it over your other favorite salads, too. All you have to do is whisk together the fresh mint leaves, lime juice, lime zest, and a few tablespoons of honey. Then drizzle it over the top of the fruit, and toss it all together. The honey and fresh fruit give the dish the perfect level of sweetness, which is perfectly balanced with the tart apples and lime.  

This Simple Fruit Salad is wonderfully easy to make by just tossing the ingredients together. Then all you have to do is let it sit for a few minutes so that the flavors can absorb and blend with each other into a beautiful medley. 

Fruit in mixing bowl for Honey Lime Berry Fruit Salad

The bright berries will add a pop of color to any dinner they’re served with, and the refreshing flavor makes it the perfect salad to go with your favorite summer meals. Serve it at your next cookout along with Hamburgers, Grilled Chicken, or Pulled Pork

SALAD RECIPES

HOW TO KEEP FRUIT FROM TURNING BROWN IN A FRUIT SALAD

Stored properly, you shouldn’t have a problem with the berries in this recipe turning brown. However, the apples will oxidize and start to brown in a relatively short time. While they will still taste fine, the look isn’t very appetizing. Fortunately, there are some ways to slow the browning process. 

The fresh lime juice already in the glaze should help, because the citric acid reacts with the apples and slows the browning process. However, if you want to be more careful, you can prep the apple pieces in lemon juice before tossing them in the salad bowl. 

Start by slicing the apples into bite-sized pieces. Then submerge the apple pieces in a water and lemon juice mix. Mix in 1 tablespoon lemon juice for every 1 cup of water. After soaking the apples in the separate bowl for 3-5 minutes, you can drain the water and toss them in with the salad recipe. 

Close up of Honey Lime Berry Fruit Salad

VARIATIONS

  • Quinoa: If you want to make this Summer side dish more filling and enjoy it as a whole meal, you can toss the fruit with light and fluffy quinoa before serving. Prep the Quinoa ahead of time and let the quinoa cool completely before tossing it with the fruit. Then add a light drizzle of the glaze and enjoy. 
  • Add-ins: There are plenty of crunchy add-ins you can try like almonds, pecans, sesame seeds, or poppy seeds. 
  • Fruits: For different fruits in the recipe try adding raspberries, seedless grapes, cherries, sliced bananas, orange wedges, or kiwi.
  • Citrus glaze: There are lots of ways you can change up the glaze recipe for this salad. Firstly, you can replace the lime with lemon depending on your taste. You could also try whisking in some orange juice for a refreshing taste that pairs beautifully with the rest of the glaze.

MORE SUMMER SIDES

HOW TO STORE

  • Serve: Don’t leave the Berry Fruit Salad at room temperature for more than 2 hours. 
  • Store: To serve the salad with a meal later in the week, cover it in plastic wrap and store it in the fridge for 3-5 days.

Honey Lime Berry Fruit Salad in bowl

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Honey Lime Berry Fruit Salad

Honey Lime Berry Fruit Salad is the most refreshing salad ever with blackberries, blueberries, strawberries, tart apples, fresh mint, and honey.
Yield 10 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Side
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/3 cup lime juice
  • 1 teaspoon lime zest
  • 1/3 cup honey
  • 2 tablespoons fresh mint , minced
  • 2 pounds strawberries , hulled and halved (about 4 cups)
  • 18 ounces blueberries , about 3 cups
  • 6 ounces blackberries , about 1 cup
  • 2 medium Granny Smith apples , cored and diced

Instructions

  • In a large bowl whisk together lime juice, lime zest, honey, and fresh mint.
  • Add in the fruit and very carefully fold to combine.
  • Let rest 20 minutes and carefully toss again before serving.

Nutrition

Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 266mg | Fiber: 5g | Sugar: 24g | Vitamin A: 141IU | Vitamin C: 66mg | Calcium: 29mg | Iron: 1mg
Keyword: Honey Lime Berry Fruit Salad

Honey Lime Berry Fruit Salad collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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