There’s something magical about a vibrant fruit salad that can brighten any table and lift your spirits. This Fruit Salad with Honey-Lime Poppy Seed Dressing takes the humble fruit bowl to extraordinary heights with a perfect balance of sweet, tangy, and refreshing flavors that dance on your palate.
The secret lies in the dressing—a simple yet transformative blend of honey, lime, and poppy seeds that coats each piece of fruit with just enough sweetness and zing. Whether you’re hosting a summer brunch, need a healthy dessert option, or simply want to add more fresh fruit to your diet, this colorful medley delivers both nutrition and pure joy in every bite.
Why You’ll Love This
- Customizable to your favorite seasonal fruits or what you have on hand
- The honey-lime dressing elevates basic fruit to something special
- Perfect make-ahead dish that actually improves with a little time
- Naturally gluten-free, dairy-free, and packed with vitamins
- Equally suitable as a light dessert, breakfast side, or healthy snack
Ingredients
- 1 lb. strawberries, sliced or diced
- 1 lb. fresh pineapple, diced
- 3 mandarin oranges, peeled, segmented, and cut in half
- 4 kiwis, peeled and diced
- 1-1½ cups blueberries (about 12 ounces)
- 3 limes, juiced
- 3 tsp honey
- ½ tsp poppy seeds
Instructions
- Whisk lime juice, honey, and poppy seeds together in a small bowl. Set aside.
- Add chopped strawberries, pineapple, mandarin oranges, kiwi, and blueberries to a large bowl.
- Pour desired amount of dressing over the fruit and toss until fully coated. Serve immediately.
- Cover the bowl and refrigerate the fruit for at least 1 hour. When ready to serve, toss with dressing and serve immediately.
Tips & Variations
- For a tropical twist, substitute coconut water for some of the honey and add banana slices just before serving.
- If making ahead, add softer fruits like bananas and kiwi just before serving to prevent them from getting too soft.
- Try adding a tablespoon of chia seeds instead of poppy seeds for extra nutrition and a similar visual appeal.
- For a more dessert-like version, sprinkle with toasted coconut flakes or a small handful of granola.
- Swap the honey for maple syrup to make this recipe vegan-friendly.
Serving Suggestions
This fruit salad shines as a side dish alongside brunch classics like French toast, waffles, or a simple yogurt parfait. For a light summer meal, serve it alongside grilled chicken or as a refreshing counterpoint to spicy dishes.
For an elegant dessert presentation, spoon the fruit salad into stemmed glasses and top with a dollop of whipped coconut cream or a small scoop of vanilla ice cream.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- The dressing will thin out as it sits with the fruit; this is normal and adds to the juicy nature of the salad.
- Choose fruits that are ripe but still firm for the best texture and flavor.
- Pat fruits dry after washing to prevent diluting the dressing.
FAQs
Can I make this fruit salad the night before?
Yes, you can prepare it up to 12 hours ahead, but reserve softer fruits like bananas and kiwi to add just before serving. The dressing actually gets better as it marinates with the fruit.
How can I keep the fruit from browning?
The lime juice in the dressing helps prevent browning naturally. For extra protection, toss apple or banana slices in a bit of additional lime juice before adding them to the salad.
Can I use frozen fruit?
Fresh fruit works best for this salad, but you can use thawed frozen fruit in a pinch. Just be aware that previously frozen fruit will release more juice and create a thinner dressing.
Is there a substitute for poppy seeds?
If you don’t have poppy seeds, you can use chia seeds, hemp seeds, or simply omit them. The dressing will still be delicious!
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