Rainbow Honey-Lemon Fruit Salad
15 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
low-fat,
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 0 min | 15 min |
Introduction
This rainbow honey-lemon fruit salad is bright, fresh, and naturally sweet, with a citrusy glaze that ties everything together.
The quick honey and lemon dressing adds a glossy finish and just enough tang to balance all the juicy fruit.
Serve it as a light dessert, a brunch side, or a make-ahead snack everyone will happily grab from the fridge.
Ingredients (4 servings)
Ingredients:
Ingredients for the Glaze:
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How to Make Rainbow Honey-Lemon Fruit Salad
-
Prep the fruit
Wash and dry the strawberries, blueberries, and pineapple well so extra water does not thin the glaze.
Hull and halve the strawberries, slice the kiwis, and slice the banana just before mixing.
-
Make the honey-lemon glaze
In a small bowl, whisk together the honey, lemon juice, and lemon zest until the honey dissolves.
Taste, then add a little more honey or lemon juice if you want it sweeter or tangier.
-
Combine the fruit and glaze
Add all the prepared fruit to a large mixing bowl, except the banana.
Pour the honey-lemon glaze over the fruit and gently toss with a spatula until everything looks lightly coated.
-
Add the banana
Gently fold in the banana slices last so they stay more intact and do not get mushy.
If you like, drizzle on one extra teaspoon of lemon juice to help slow any browning.
-
Chill and serve
Cover the bowl and chill the salad for at least 20 minutes so the flavors mingle and the fruit firms.
Serve cold, with any extra lemon zest sprinkled on top for a bright, fresh finish.
Substitutions
- Swap strawberries with raspberries
- Use fresh raspberries in place of strawberries to keep the pretty red color and bright berry flavor. Raspberries are more delicate, so fold them in very gently to avoid crushing too many.
- Replace pineapple with mango
- Diced ripe mango gives the same sunny yellow color with a sweeter, less tangy flavor than pineapple. It also holds up well in the glaze, so the texture stays soft but not mushy.
- Use maple syrup instead of honey
- Pure maple syrup brings a deeper, caramel-like sweetness and keeps the glaze smooth even straight from the fridge. The flavor feels a little cozier, which tastes amazing for fall brunches or holiday mornings.
Tips
- Dry the fruit well
- Extra water on the fruit will thin the glaze and make the salad taste washed out instead of bright.
- Chill the fruit and bowl first
- Cold fruit holds its shape better and the glaze clings more nicely when everything starts chilled. Pop the mixing bowl into the fridge for 10 minutes while you prep the produce.
- Add soft fruit last
- Banana and very ripe berries bruise quickly, so always fold them in right before serving.
- Adjust the sweetness to your fruit
- If your fruit is very ripe and sweet, you might like using one tablespoon honey instead of two. Tarter fruit can handle the full amount, or even a tiny drizzle more.
- Serve in a clear glass bowl
- A transparent serving bowl shows off the rainbow colors and makes the salad feel special with zero extra work.
Nutrition Facts *
| Energy | 144 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 1 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this fruit salad ahead of time?
- You can mix the glaze and prep the sturdier fruit up to one day ahead. Add banana and any very soft berries within one to two hours of serving for the best texture.
- How do I keep the banana from turning brown?
- Coat the banana slices lightly in lemon juice before folding them into the salad. You can also slice the banana at the last minute and serve the salad soon after.
- Can I use frozen fruit instead of fresh?
- I do not recommend frozen fruit here because it releases a lot of liquid as it thaws. The texture becomes soft and mushy, and the glaze turns watery.
- What can I do with leftover fruit salad?
- Store leftovers in an airtight container in the fridge for up to one day for the best texture. Use any softer leftovers in smoothies, spooned over yogurt, or as a topping for pancakes or waffles.
Serving Suggestions
This rainbow honey-lemon fruit salad pairs beautifully with simple yogurt, vanilla ice cream, or grilled chicken for summer dinners.
For a fun twist, add fresh mint ribbons or a handful of toasted coconut to bring extra freshness and texture.
More pairings:
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