Tropical Fruit Salad

This easy Fruit Salad is a rainbow of juicy tropical fruits tossed in a bright honey citrus dressing, the perfect refreshing, no cook summer side dish ready in 30 minutes.

Course Side Dish

Cuisine American

Keyword fruit salad

Prep Time 30

Total Time 30

Servings servings

Calories 198kcal

Author Jason Decker

Ingredients

1 & 1/2 cups medium diced cantaloupe
1 & 1/2 cups medium diced honeydew
1 & 1/2 cups medium diced watermelon
15 ounce can mandarin oranges in syrup drained, syrup reserved
1 cup medium diced pineapple
2 mangoes medium diced
5 kiwi skin removed and sliced into rounds
1 cup blueberries
1 cup raspberries

For the dressing:

1/3 cup honey
1/4 cup reserved mandarin orange syrup
2 tablespoons lime juice fresh squeezed
zest of 1 lime

Instructions

Place the cantaloupe, honeydew, watermelon, drained oranges, pineapple, mangoes, and kiwis in a big bowl.
Whisk together the honey, orange syrup, lime juice, and zest in a small bowl.
Pour the dressing over the fruit and toss to combine.
If you are going to make this ahead of time, cover it with plastic wrap and place it in the fridge until ready to serve.
Because of the fruit, this dish has a high water content. For best results, stir it well and then add the blueberries and raspberries. Carefully toss not to break up the berries, and serve immediately.

Notes

This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
Tons of custom options, see my tips above on that.
Great for a make-ahead appetizer or side dish.
Cut the fruit into bite-sized pieces for easier eating.
The best way to prevent the berries from breaking and staining the salad, add them just before serving.
If making beforehand, toss the salad with the dressing just before serving for the freshest taste.
Adjust the amount of honey in the dressing to your taste.
Try to use ripe fruits for the best and sweetest flavor.
If you prefer a more citrusy dressing, feel free to add more lime juice or zest.

Nutrition