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This vibrant fruit salad has become my go-to dish for potlucks, brunches, and summer gatherings. The honey-lime poppy seed dressing adds just the right touch of sweetness and zing to complement the natural flavors of fresh seasonal fruits.
I first created this fruit salad for my daughter's birthday brunch, and it was such a hit that it's now requested at nearly every family gathering. The honey-lime dressing elevates ordinary fruit into something truly special.
Ingredients
- Strawberries: Fresh and ripe berries provide sweetness and beautiful color
- Pineapple: Adds tropical flavor and juicy texture
- Mandarin oranges: Brings citrus brightness and complements the lime dressing
- Kiwis: Offers a tangy contrast and gorgeous green color
- Blueberries: Provides bursts of sweetness and antioxidants
- Lime juice: The acidity balances the sweetness of the fruits
- Honey: Natural sweetener that creates a beautiful glaze on the fruit
- Poppy seeds: Adds a subtle crunch and visual appeal to the dressing
Step-by-Step Instructions
- Prepare the dressing:
- Combine freshly squeezed lime juice from three limes with three teaspoons of honey in a small bowl. The acidity of the lime cuts through the sweetness of both the honey and fruit. Whisk vigorously until the honey is fully incorporated into the lime juice. Add half a teaspoon of poppy seeds and stir to distribute them evenly throughout the dressing. The tiny seeds will provide subtle texture and visual interest against the glossy dressing.
- Prepare the fruit:
- Hull and slice strawberries into bite-sized pieces. The berries should be firm but ripe for optimal sweetness. Peel and dice fresh pineapple into half-inch chunks, being careful to remove all the tough core. Peel mandarin oranges and separate into segments, then cut each segment in half for easier eating. Peel kiwis and dice into small pieces about the same size as your other fruit for consistency. Rinse blueberries and check for any stems that need to be removed.
- Assemble the salad:
- Add all your prepared fruit to a large mixing bowl, creating a vibrant rainbow of colors. The variety of textures and flavors will complement each other beautifully. For immediate serving, drizzle your prepared dressing over the fruit mixture and gently toss until all pieces are lightly coated. The dressing will cling to the fruit, creating a light glaze that enhances the natural flavors.
- Chill and serve:
- For best results, refrigerate the dressed salad for about 15 minutes before serving to allow the flavors to meld together. If preparing ahead, keep the dressing separate from the fruit until just before serving to maintain optimal freshness and texture. The cold temperature will make the salad even more refreshing, especially on warm days.
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The honey in this dressing is my secret weapon. I recommend using a light, floral variety like clover or orange blossom honey rather than stronger buckwheat honey. My grandmother always said fruit salad needs a little something to bring it together, and this honey-lime combination does exactly that without overpowering the natural flavors.
Make It Your Own
This fruit salad recipe is incredibly adaptable to whatever fruits are in season. In winter, try using sectioned grapefruit, pomegranate arils, and sliced apples. For summer, peaches, nectarines, and blackberries work beautifully. The dressing complements virtually any combination of fruits, so feel free to use what looks freshest at your market.
Storage Tips
The undressed fruit salad can be stored in the refrigerator for up to 24 hours in an airtight container. The dressing can be made up to 3 days ahead and kept separately in a small jar in the refrigerator. Once dressed, the fruit salad is best enjoyed within a few hours, as the acid in the lime juice will eventually begin to break down the fruit. If you need to prepare further in advance, consider cutting hardier fruits ahead of time and adding softer berries just before serving.
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Serving Suggestions
This fruit salad shines as part of a brunch spread alongside quiche and muffins. It also makes a delightful dessert when served with a dollop of whipped coconut cream or Greek yogurt. For a more substantial dish, layer the fruit salad over granola and yogurt in parfait glasses. During summer barbecues, I often serve this alongside grilled meats for a refreshing counterpoint to savory dishes.
Frequently Asked Questions
- → Can I use other fruits in this salad?
Yes, you can customize the fruit salad with any seasonal fruits like mangoes, grapes, or peaches to suit your preferences.
- → How do I store the fruit salad?
Store the fruit salad in an airtight container in the refrigerator for up to 2-3 days. Add the dressing just before serving for the best texture and flavor.
- → Can the dressing be made in advance?
Absolutely! You can prepare the honey-lime poppy seed dressing up to 3 days ahead and store it in the refrigerator. Give it a good stir before use.
- → Is this dish suitable for vegan diets?
To make this fruit salad vegan-friendly, substitute the honey in the dressing with agave syrup or maple syrup.
- → What occasions is this fruit salad ideal for?
This fresh and colorful fruit salad is perfect for spring or summer picnics, BBQs, holiday gatherings, or as a light and healthy dessert.
- → How can I prevent the fruit from browning?
To prevent fruits like apples or bananas (if added) from browning, toss them in a little lemon or lime juice before adding to the salad.