My rainbow fruit salad is a cool and refreshing dessert to indulge in, and a sweet and juicy side to serve with any meal. Filled with a colorful combination of pineapple, mango, peaches, nectarines and berries, then tossed with a tangy citrus-honey dressing, this fruit salad is the perfect healthy dessert!
Rainbow Fruit Salad, Nature's Beautiful Dessert
Gorgeous and juicy fresh fruit with all of its amazing colors, various textures, and distinctly nuanced flavors, is available to us in sweet abundance during these warmer seasons.
Fruit possesses an aroma that intoxicates and beckons from whatever little bowl it sits in, or whatever chilled drawer in the fridge it’s housed in, perfectly satisfying that craving for something sweet-yet-healthy like nothing else quite can.
Preparing a cool and delicious rainbow fruit salad tossed with a sweet, citrus dressing is one of my favorite things to do during the sunnier months.
This simple, fruity side dish brings more color to any meal, and packs a natural source of sweet energy that refreshes with each bite. It's truly nature's beautiful dessert!
How to Make Rainbow Fruit Salad with Citrus-Honey Dressing
I call my fruit salad recipe a “rainbow” fruit salad because I love to fill it with all sorts of fruit. I use fresh pineapple, peach, mango, nectarine, strawberries and nectarines—this makes for a super colorful and tangy mix!
As if the delicious fruit wasn't enough, I like to make my fruit salad just a little extra special and flavorful by preparing a refreshing citrus-honey dressing to toss the freshly-cut fruit with.
To make this sweet and flavorful fruit salad dressing, I combine tangy, aromatic citrus juice with a kiss of honey and a whisper of citrus zest. It's really that simple, yet it takes this fruity side over the top and makes it completely irresistible!
Here's a sneak peek at my rainbow fruit salad recipe: (or just jump to the full recipe...)
- To begin, I add my cut fruit to a large bowl and chill for 30 minutes, if it's not already cold.
- Next, I prepare my citrus-honey dressing by adding all of my dressing ingredients to a small bowl, whisking them together (or, I add everything to a mason jar and shake to combine).
- If not using the fruit salad dressing right away (or if preparing ahead of time), I keep it chilled in the fridge.
- Then, just before serving, I assemble the fruit salad by gently tossing the fruit with the citrus-honey dressing, then garnish with mint.
Rainbow Fruit Salad
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 178 calories per serving
Prep Time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Rainbow Fruit Salad Ingredients:
- 1 small fresh pineapple (or ½ large one), cored and cut into small wedges/pieces
- 1 mango, peeled and cut into small cubes
- 1 peach, sliced and cut into smaller pieces
- 1 nectarine, sliced and cut into smaller pieces
- ½ pound strawberries, hulled and quartered
- 1 medium-size package (about 11 ounces) fresh blueberries
- 1 tablespoon finely chopped or julienned fresh mint leaves
Citrus-Honey Dressing Ingredients:
- 2 tablespoons honey
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 2 tablespoons fresh-squeezed orange juice
- ½ tablespoon fresh lime juice
- Add all the cut fruit to a large bowl, and if not cold already, chill for about 30 minutes.
- Prepare the citrus-honey dressing by adding all of the ingredients to a small bowl and whisking them together until well-combined; use immediately, or keep covered and refrigerated until ready to use. (Best used as soon as possible after being prepared for best flavor.)
- To assemble the fruit salad, pour the dressing over the fruit, and sprinkle in the julienned/chopped mint; toss everything together, and serve immediately. (If making slightly ahead, you can just keep the cut fruit in a bowl in the fridge, and when ready to serve, toss with the citrus-honey dressing and the mint, and serve.)
Tips & Tidbits for my Rainbow Fruit Salad:
- Fruit that’s ripe but not mushy: Be sure to choose fruit that is ripe and has a slight “give”, but is not mushy. If it's overly ripe, it will be hard to cut and will lose it's shape and texture.
- Dress just before serving: While you can certainly cut up your fruit a day or so ahead of time, and keep it in a covered container, don't drizzle the dressing over until just before you're ready to serve it. And it's best to keep the dressing cold in the fridge, if making ahead.
- Chop and add the mint at the last minute: Mint tends to discolor and turn a bit black once it's chopped, so wait until you're ready to serve before chopping and adding to the salad.
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!