Citric Acid Free No-Cook Fruit Salad
Bright, juicy, and bursting with color, this no-cook fruit salad is the kind of dish that looks like you spent way more effort than you actually did. Strawberries, blueberries, grapes, watermelon, kiwi, and pineapple all come together in one big bowl, tossed in a simple honey-lime dressing that ties every bite together beautifully. The fresh mint scattered on top adds a cool, aromatic finish that elevates the whole thing from basic to genuinely impressive. For anyone managing a sensitivity to citric acid as an additive, fruit salads can be surprisingly tricky ā many store-bought versions or pre-mixed blends use citric acid as a preservative to keep things looking fresh. Here, the only acid comes from real lime juice and naturally occurring fruit, so you know exactly what you're working with. The dressing comes together in under a minute, and the whole salad can be prepped ahead and chilled for a couple of hours without losing its appeal. It's an effortless crowd-pleaser that works just as well at a backyard cookout as it does on a quiet weekday afternoon.
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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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