Rainbow Honey-Lemon Fruit Salad
15 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
No sad, soggy fruit bowls here; this rainbow mix gets a bright honey-lemon glaze that makes the colors pop, the berries sing, and every bite snap-fresh.
Perfect for brunch, cookouts, picnics, or an easy dessert, it is juicy, glossy, not too sweet, and the kind of crowd-pleaser that vanishes before you reach for seconds.
Ingredients (4 servings)
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Ingredients:
- 1 cup fresh strawberries, hulled, halved fresh strawberries 0.27 lb
- 1 cup fresh pineapple chunks fresh pineapple chunks 0.4 lb
- 1 cup fresh blueberries fresh blueberries 4 oz
- 2 kiwi fruit, peeled, sliced kiwi fruit 2 ct
- 1 banana, sliced banana 1 ct
Ingredients for the Glaze:
- 2 Tbsp honey honey 1.48 oz
- 2 Tbsp freshly squeezed lemon juice lemon 0.67 ct (for freshly squeezed lemon juice)
- ½ tsp lemon zest (optional, for extra brightness) lemon 0.04 ct (for lemon zest)
How to Make Rainbow Honey-Lemon Fruit Salad
-
Chill and set up
Chill a large glass or stainless bowl for 10 minutes so the fruit stays crisp and the glaze clings instead of slipping off.
-
Wash and dry fruit
Rinse strawberries, blueberries, and pineapple, then lay on a clean towel and pat completely dry so the salad does not turn watery.
-
Prep the fruit cleanly
Hull and halve strawberries, cut pineapple into bite-size chunks, peel and slice kiwis, and slice the banana last to minimize browning.
-
Make the honey-lemon glaze
Whisk honey, fresh lemon juice, and lemon zest in a small bowl until smooth, warming the honey for 10 seconds if it is thick so it blends evenly.
-
Fold with intention
Add sturdier fruit to the chilled bowl first, pour on the glaze, fold gently with a broad spatula, then add delicate berries and banana and fold just until coated.
-
Rest briefly and serve
Let the salad sit 5 to 10 minutes so the citrus perfumes the fruit, then serve cold with an optional pinch of flaky salt to sharpen the sweetness.
Substitutions
- Honey -> Agave nectar
- Light agave keeps the glaze clear and bright, stays silky like honey, and delivers gentle sweetness without overshadowing the citrus while keeping it vegan.
- Pineapple -> Ripe mango (yellow for yellow)
- Mango matches the sunny color while giving a lush, dessert-like texture and tropical aroma that plays beautifully with lemon and does not water out the glaze.
- Banana -> Asian pear or canned lychee (pale for pale)
- Asian pear brings a crisp snap that resists browning when tossed with a little lemon, while lychee is a fun, floral twist with a tender bite and translucent look.
Tips
- Dry fruit like you mean it
- Water is the enemy of a glossy glaze, so towel-dry every piece and let berries air-dry a couple minutes before mixing.
- Zest before juicing
- Zest the lemon directly over the bowl to catch those aromatic oils, then juice it so you do not miss any fragrance.
- Warm the honey slightly
- A brief 5 to 10 seconds in the microwave loosens honey so it emulsifies with lemon instead of clumping on the fruit.
- Cut for even bites
- Aim for strawberry halves and pineapple chunks about the same size as kiwi slices so every forkful feels balanced.
- Sequence matters
- Toss sturdier fruit with glaze first and fold in delicate berries and banana at the end to prevent bruising and mush.
- Hold some back for later
- If serving after 1 hour, keep banana and half the glaze separate and add just before serving to keep the texture pristine.
Nutrition Facts *
| Energy | 145 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 1 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the banana from browning?
- Slice the banana right before serving and toss it in a teaspoon of the lemon juice from the glaze or add banana last and serve promptly.
- Why did my salad get watery?
- Excess surface water and overripe fruit dilute the glaze, so dry fruit thoroughly, choose ripe but firm pieces, and glaze close to serving time.
- Can I use frozen fruit?
- You can, but the texture will be softer and more jammy; thaw in a colander, pat very dry, and expect more juices in the bowl.
- Can I make this ahead?
- Prep and chill fruits up to 8 hours ahead, whisk glaze and keep separate, then combine and add banana within 15 minutes of serving.
- Is there a way to make the flavor pop more without extra sugar?
- A tiny pinch of flaky sea salt in the glaze and a touch more zest brighten sweetness and make the fruit taste fuller without adding sugar.
Serving Suggestions
Mint ribbons, a little extra lemon zest, and a tiny pinch of flaky salt make each bite sing without hiding the fruit.
For brunch, serve over cold Greek yogurt or cottage cheese, or go bold and dust the top with a light shake of chili-lime seasoning for a sweet-tart, tingly finish.
More pairings:
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