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A wooden spoon holds a colorful mix of diced fruit, including mango, red berries, green grapes, blueberries, and blackberries, over a large bowl filled with the same vibrant fruit salad.
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Honey Lime Fruit Salad

A bright, refreshing fruit salad dressed in honey, lime, and fresh orange juice with mint and a sprinkle of Tajin for a citrusy kick 🌶️.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: fruit salad
Servings: 6 bowls
Author: The Modern Nonna

Equipment

Ingredients

The Fruit

  • 4 kiwis peeled and diced
  • 10 strawberries hulled and diced
  • 1 6oz container blueberries
  • 1 cup grapes halved
  • 2 peaches diced
  • 2 mangoes diced
  • 1 6oz container blackberries
  • small handful fresh mint leaves minced

The Dressing

  • ½ orange orange juiced
  • 1 lime juiced
  • 1 teaspoon honey to taste
  • Tajin to taste (optional)

Instructions

  • Prep all fruit: peel and slice kiwis, hull and halve strawberries, halve grapes, slice peaches and mangoes. Use a veggie chopper to get uniform diced pieces Then, toss all cut fruit and whole blueberries in a large bowl.
    Six bowls of chopped fruit on a light wooden surface, including diced mango, diced peaches, chopped strawberries, blueberries, sliced green grapes, and diced kiwi, with mint leaves for garnish.
  • In a small bowl, whisk together the orange juice, lime juice, and honey until combined. Pour dressing over the fruit and gently toss to coat.
  • Add fresh mint leaves over the top and fold in gently. Sprinkle Tajin to taste, if using. Let sit 5–10 minutes before serving so the flavors come together. Enjoy!
    A wooden bowl filled with a colorful fruit salad, including diced mango, kiwi, strawberries, grapes, blueberries, and blackberries. A wooden spoon scoops up a portion of the vibrant mix.

Notes

  • Any fruit works: This recipe is a template. Use whatever fruit looks best at the store, in whatever quantity you like. Berries, stone fruit, tropical fruit, grapes — it all works.
  • Tajin tip: Sprinkle it on right before serving so it doesn't dissolve. Start light — you can always add more.
  • Measure dressing with your heart: Taste as you go. The fruit will release its own juices, so you don't want it to be too watery.
  • No banana on purpose: It browns quickly and gets mushy. If you love banana, slice and add right before serving.
  • Meal-prep friendly: Prep fruit up to 1 day ahead and store undressed in the fridge. Add dressing, mint, and Tajin just before serving.

Nutrition

Serving: 1 bowl | Calories: 128kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 11mg | Potassium: 388mg | Fiber: 5g | Sugar: 25g | Vitamin A: 988IU | Vitamin C: 88mg | Calcium: 40mg | Iron: 1mg
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