Fresh fruit salad made with sweet strawberries, juicy watermelon, pineapple, and more — all tossed in a refreshing honey lime basil drizzle. This bright, colorful dish is bursting with spring and summer flavor, making it perfect for brunch gatherings, Easter tables, baby showers, backyard BBQs, or a light weekend treat in the sunshine.
Why You Will Love This Fruit Salad Recipe
Every Southern gathering I’ve ever been to had some version of a fruit salad sitting on the table. It’s just one of those staples, right next to the deviled eggs and sweet tea. I always loved a simple fruit salad recipe because it had all the juicy fruits I adored in one bowl. I’ll be honest, I wanted more than just fruit. I wanted flavor. I wasn’t a big fan of creamy fruit salad growing up (though I know that’s some people’s favorite), so I created a fruit salad dressing that’s light, fresh, and full of life. This honey, lime, and basil drizzle takes a classic fruit salad and makes it sweet, bright, and bursting with flavor. It’s incredibly easy to make and tastes like spring in a bowl. Don’t worry; if basil isn’t your thing, you can easily substitute it with fresh mint. I’ve included that variation at the end of the recipe so you can make it exactly how your family loves it.
Fruit Salad Ingredients
Fresh fruit is the heart of this simple fruit salad recipe, so quality matters. Be sure to wash all produce thoroughly using a vegetable cleaner before slicing and assembling your salad. Prepping everything ahead of time and draining excess juices will help keep the fruit salad sweet, vibrant, and not watery.
Red grapes – Clean thoroughly with a vegetable wash, remove from stems, and leave whole or slice in half for easier serving.
Blueberries – Rinse well using produce wash and gently pat dry so they do not add extra moisture to the bowl.
Kiwi – Peel the skin, slice into rounds, then cut into bite-sized pieces for even distribution.
Fresh pineapple – Cut into small chunks and drain any excess juice before adding to the salad.
Fresh raspberries – Rinse gently and add them last, folding carefully to prevent them from breaking apart.
Fresh strawberries – Wash, hull, and slice just before serving to keep them bright and juicy.
Fresh watermelon – Cube into even squares and lightly drain off excess juice before mixing with the other fruit.
Honey Lime Basil Fruit Salad Dressing
This fruit salad dressing is what makes this recipe shine. It is light, fresh, and full of flavor from real honey, bright lime juice, and fragrant basil. Stir it together just before pouring over the fruit so the flavors stay vibrant and balanced.
Honey – Use raw honey if possible for the best natural sweetness and smooth texture.
Fresh lime juice – Squeeze fresh limes rather than bottled juice for the brightest flavor.
Lime zest – Finely zest the outer green peel only, avoiding the bitter white pith underneath.
Fresh basil – Chop finely so it distributes evenly throughout the dressing and releases its aroma.
Tips, Variations, and Storage
Tips
Always wash fruit with a vegetable cleaner before cutting or serving to remove any residue or dirt.
Drain excess juice from juicy fruits like pineapple, watermelon, and kiwi before tossing to keep the salad from getting soggy.
Add delicate fruits last (like raspberries and strawberries) and fold gently to prevent bruising.
Prepare the dressing just before serving so it stays fresh and bright. Toss lightly to coat without mashing the fruit.
Variations
Creamy Fruit Salad: If you love creamy fruit salad, fold in ¼ cup plain Greek yogurt or light whipped cream with the dressing for a smooth, slightly tangy finish.
Herb Swap: If basil isn’t your thing, finely chop fresh mint instead. It pairs beautifully with honey and lime for a refreshing twist.
Fruit Swaps: Add mango, peaches, or orange segments for a seasonal variation that still keeps the salad light and sweet.
Storage
Short term: Cover tightly and store in the refrigerator for up to 24 hours. Toss gently before serving to redistribute juices.
Do not freeze: Fruit salads do not freeze well because the fruit will become watery and mushy.
Prepped fruit: You can prep and store individual fruits in airtight containers in the fridge for 1–2 days, then assemble and dress the salad just before serving.
Frequently Asked Questions (FAQs)
Q: Can I make this fruit salad ahead of time? A: Yes. Prep the fruit and store separately in airtight containers in the fridge. Add the dressing and toss the salad right before serving to keep everything fresh and vibrant.
Q: How can I turn this into a creamy fruit salad? A: Fold in ¼ cup plain Greek yogurt or light whipped cream with the honey lime basil dressing for a creamy twist. This is a simple fruit salad recipe that’s still bursting with flavor.
Q: Can I use other fruits? A: Absolutely. Mango, peaches, or orange segments work well. Just keep in mind that very juicy fruits should be drained slightly to avoid a watery salad.
Q: Can I substitute the basil? A: Yes. Fresh mint is a great alternative. It pairs beautifully with honey and lime for a refreshing flavor.
Q: How long does this fruit salad stay good? A: Once dressed, it’s best eaten within 24 hours. The fruit will start to release juice, so store in the fridge and toss lightly before serving.
Q: Is this salad suitable for brunch or parties? A: Absolutely. This fruit salad is perfect for spring brunch, Easter tables, or as a light and refreshing side at any gathering.
Bright, fresh, and bursting with flavor, this Fruit Salad with Honey Lime Basil Drizzle is perfect for spring brunches, Easter tables, or a simple weekend treat. Give it a try and watch how a simple fruit salad recipe becomes the centerpiece of any gathering.
Bright and fresh, this fruit salad with honey lime basil drizzle is the perfect recipe for spring brunch, Easter tables, or a light weekend treat. Juicy seasonal fruits are tossed with a vibrant honey, lime, and basil dressing for a refreshing burst of flavor in every bite. If basil isn’t your thing, swap it with mint for a slightly different but equally fresh twist.
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