American · Dessert
Fresh Fruit Salad with Honey-Lime Syrup
A bright, no-cook medley of strawberries, pineapple, kiwi, blueberries, and grapes tossed in a light honey-lime syrup and finished with fresh mint, built to taste like a sunny American brunch table staple.
$1
15 minsPrep
0 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
99Calories
1.1gProtein
0.4gFat
25.7gCarbs
20.3gSugar
2.7gFiber
3mgSodium
0mgChol
0gSat Fat
239mgPotassium
25mgCalcium
0.6mgIron
0mcgVitamin B12
62.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Fresh Lime Juice with Sparkling Water
local
Moscato d'Asti
international
vegetarian
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Hull and quarter the strawberries, core and cube the pineapple, peel and slice the kiwi into half-moons, rinse the blueberries, and halve the grapes.
2
In a small bowl, whisk together the warmed honey and fresh lime juice until smooth to make the syrup.
3
Combine all the cut fruit in a mixing bowl and pour the honey-lime syrup over the top.
4
Gently toss the fruit with a large spoon until evenly coated, being careful not to crush the softer pieces.
5
Divide the salad between 2 bowls, scatter the fresh mint chiffonade over each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Strawberry, hulled and quartered
- 60g60g Pineapple, cored and cubed
- 50g50g Kiwi, peeled and sliced into half-moons
- 40g40g Blueberry, rinsed
- 40g40g Grape, halved
- 20g20g Honey, warmed slightly to loosen
- 12g12g Lime Juice, freshly squeezed
- 3g3g Mint, finely chiffonade, 1
