Vegetarian No-Cook Fruit Salad
This is the kind of dish that makes summer feel effortless ā a big, colorful bowl of fresh fruit that comes together without turning on a single burner. Strawberries, blueberries, grapes, watermelon, kiwi, and pineapple all get tossed in a bright honey-lime dressing that ties every bite together with just the right balance of sweet and tangy. The lime zest is a small touch that makes a surprisingly big difference, lifting the whole bowl with a little citrusy punch. Fresh mint scattered throughout adds an herby freshness that keeps things interesting beyond your average fruit cup. Because everything here is naturally plant-based, there's zero guesswork about hidden animal products ā just whole fruit, honey, and lime. It's equally at home as a light breakfast, a potluck contribution, or a refreshing dessert, and it can be prepped ahead and chilled for up to two hours without losing its appeal.
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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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