Rainbow Fruit Salad
A bright, no-cook mix of pineapple, kiwi, mixed berries, and banana dressed in a honey-lime vinaigrette, perfect for snacks, brunch, or light desserts.
Ingredients
Fruits
- 2 cups Pineapple, diced Fresh is best; canned works in a pinch but drain well.
- 2-3 pieces Kiwi, peeled and sliced
- 2 cups Mixed berries (strawberries hulled and quartered, blueberries, raspberries)
- 1-2 pieces Banana, sliced Add just before serving to avoid browning.
Dressing
- 2 tablespoons Honey Substitute maple syrup for a vegan option.
- 2 tablespoons Lime juice Fresh juice is brighter than bottled.
Garnish
- to taste Fresh mint leaves Optional for garnish.
Instructions
Preparation
- Rinse all the fruit under cool water and gently pat dry.
- Dice the pineapple into bite-sized pieces and add to a large mixing bowl.
- Peel and slice the kiwi, then add to the bowl.
- Hull and halve or quarter strawberries, leave blueberries and raspberries whole, and add them in.
- Slice the banana last and either add it right before serving or mix it in if you’ll eat the salad within 30 minutes.
Dressing
- In a small bowl, whisk together honey and lime juice until smooth. Taste and adjust: add more honey for sweetness or more lime for tang.
- Pour the dressing over the fruit and gently fold with a large spoon or spatula to coat without crushing berries.
Serving
- Serve immediately, or cover and chill for up to an hour for a colder salad. Garnish with mint leaves if using.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. The salad will be freshest on day one. If preparing ahead, keep the banana and dressing separate and toss together 5–10 minutes before serving. For an adult twist, consider adding a splash of rum or sparkling wine just before serving.