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Rainbow Fruit Salad

This refreshing rainbow fruit salad tossed with beautiful blend of delicious fruits and a simple dressing to compliment it. This is always sure to be a crowd favorite!
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 6
Calories 178 kcal

Ingredients
  

Rainbow Fruit Salad Ingredients:

  • 1 mango peeled and cut into small cubes
  • 1 small fresh pineapple or 1/2 large one, cored and cut into small wedges/pieces
  • 1/2 pound strawberries hulled and quartered
  • 1 peach sliced and cut into smaller pieces
  • 1 medium-size package about 11 ounces fresh blueberries
  • 1 nectarine sliced and cut into smaller pieces
  • 1 tablespoon finely chopped or julienned fresh mint leaves

Citrus-Honey Dressing Ingredients:

  • 1 teaspoon orange zest
  • 1/2 tablespoon fresh lime juice
  • 2 tablespoons fresh-squeezed orange juice
  • 1 teaspoon lime zest
  • 2 tablespoons honey

Instructions
 

  • 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.)

Notes

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.
Keyword fruit salad