Capsaicin Free No-Cook Fruit Salad
Bright, juicy, and bursting with color, this no-cook fruit salad is the kind of dish that makes a table look instantly festive without any effort at the stove. Strawberries, watermelon, kiwi, blueberries, grapes, and pineapple all come together in one big bowl, giving you a gorgeous range of textures and natural sweetness in every bite. The simple honey-lime dressing ā just honey, fresh lime juice, and a little zest ā ties everything together with a gentle tang that makes the fruit taste even more like itself. Fresh mint scattered on top adds a cool, aromatic finish that elevates the whole thing from snack to centerpiece. For anyone avoiding capsaicin, fruit salads can still be a minefield when pre-made versions sneak in unexpected spiced syrups or chili-lime seasonings ā this one keeps every single ingredient clean and straightforward. You can serve it right away or let it chill in the fridge for a couple of hours, making it an easy make-ahead option for brunches, potlucks, or a refreshing weekday treat.
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Learn more āIngredients
6 servings
- 2 cups strawberries, hulled and quartered
- 1 cup blueberries
- 1 cup red grapes, halved
- 2 cups watermelon, cut into 1-inch cubes
- 2 kiwis, peeled and sliced into half-moons
- 1 cup pineapple chunks, fresh or canned (drained)
- 2 tbsp fresh mint leaves, thinly sliced
For the dressing
- 2 tbsp honey
- 2 tbsp fresh lime juice (from about 1 lime)
- Ā½ tsp lime zest
Instructions
- 1
In a small bowl, whisk together the honey, lime juice, and lime zest until the honey is fully dissolved and the dressing is smooth.
- 2
Add the strawberries, blueberries, grapes, watermelon, kiwi, and pineapple to a large mixing bowl.
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