Honey Lime Rainbow Fruit Salad with Fresh Mint

Name: Honey Lime Rainbow Fruit Salad with Fresh Mint
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Fresh strawberries, hulled and quartered; 2 cups Fresh pineapple, diced; 1 cup Blueberries; 1 large Mango, peeled and diced; 3 pieces Kiwis, peeled and sliced; 1 cup Red or green grapes, halved; 2 tbsp Honey; 2 tbsp Lime juice, freshly squeezed; 1 tsp Lime zest; 1 tbsp Fresh mint leaves, thinly sliced

Colorful fruit salad with strawberries, mango, and blueberries in a glass bowl

Sara Bennett

Published: April 27, 2026

Categories: Fruits, Appetizers & Snacks, Gluten-Free, Fruit Salads

Tags: Fruit, Summer, healthy, gluten-free, Salad, No-Cook

Rainbow Fruit Salad

A vibrant medley of fresh seasonal fruits tossed in a zesty honey-lime dressing.

Prep Time:20 minTotal Time:20 minServings:6Difficulty:Easy

There’s nothing quite like a big, colorful bowl of fresh fruit to brighten up a brunch table or a summer barbecue. This Rainbow Fruit Salad is one of my favorite ways to celebrate the season’s best produce. It’s not just a pile of chopped fruit; the secret lies in the simple, zingy dressing that ties everything together, making the natural sweetness of the berries and tropical fruits really pop with flavor.

The beauty of this recipe is its absolute versatility. While I love the combination of strawberries, mango, and kiwi for that perfect color spectrum, you can easily swap in whatever looks freshest at your local market or what you have on hand. The hint of fresh mint at the end adds an unexpected burst of coolness that makes this dish feel incredibly sophisticated for something so simple to prepare.

Nutrition (per serving)

Calories:135 kcal

Protein:1 g

Carbs:34 g

Directions

1

In a large mixing bowl, combine the prepared strawberries, pineapple, blueberries, mango, kiwis, and grapes.
2

In a small separate bowl, whisk together the honey, lime juice, and lime zest until the honey is completely dissolved and the dressing is smooth.
3

Drizzle the dressing over the fruit and toss very gently with a large spoon or spatula to ensure all the fruit is evenly coated without bruising the softer pieces.
4

Sprinkle the fresh mint over the top and give it one final, light toss.
5

Serve immediately, or cover and refrigerate for up to 2 hours to let the flavors meld. Give it a quick stir before serving.

Ingredients

Fresh strawberries, hulled and quartered:1 lb
Fresh pineapple, diced:2 cups
Blueberries:1 cup
Mango, peeled and diced:1 large
Kiwis, peeled and sliced:3 pieces
Red or green grapes, halved:1 cup
Honey:2 tbsp
Lime juice, freshly squeezed:2 tbsp
Lime zest:1 tsp
Fresh mint leaves, thinly sliced:1 tbsp

Tips & Notes

Choose fruits with different textures and colors to make the salad visually appealing and exciting to eat.
If you're making this ahead of time, add the bananas or berries right before serving to prevent them from getting mushy.
For a vegan version, simply swap the honey for agave nectar or maple syrup.
Make sure your lime is at room temperature before squeezing to get the most juice out of it.