Eggless No-Cook Fruit Salad
This vibrant bowl of fresh fruit is the kind of dish that looks like you spent way more effort than you actually did. Juicy watermelon, sweet pineapple, plump blueberries, and bright kiwi all come together in one gorgeous, colorful mix that practically sells itself at the table. The real magic is the simple honey-lime dressing ā just honey, fresh lime juice, and a little zest whisked together ā which ties every piece of fruit into something that tastes intentional and refreshing rather than just thrown in a bowl. A scatter of fresh mint at the end adds an herby lift that makes the whole thing feel a little fancy. Since there's zero cooking involved, this comes together in minutes and is naturally free of eggs without any substitutions or workarounds needed. It holds up well in the fridge for a couple of hours, making it an easy make-ahead option for brunches, cookouts, or a light dessert that won't weigh anyone down.
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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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