Breakfast Fruit Salad
A vibrant and refreshing morning medley of seasonal fruits tossed in a bright citrus-honey dressing.
Ingredients
- •2 cups fresh strawberries, hulled and quartered
- •2 cups fresh pineapple chunks
- •2 kiwifruit, peeled and sliced into half-moons
- •2 medium bananas, sliced
- •1 cup fresh blueberries
- •2 tablespoons fresh lime juice
- •1 tablespoon honey
- •1 teaspoon fresh orange zest
- •2 tablespoons chopped fresh mint leaves
Instructions
- 1
Whisk together the fresh lime juice, honey, and orange zest in a small bowl until the honey is fully dissolved to create the dressing.
- 2
Prepare all the fresh fruits by washing, peeling, and cutting them into bite-sized pieces.
- 3
Combine the strawberries, pineapple, kiwifruit, blueberries, and sliced bananas in a large mixing bowl.
- 4
Pour the citrus-honey dressing gently over the fruit mixture.
- 5
Add the freshly chopped mint leaves and toss everything very gently to combine without bruising the fruit.
- 6
Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.
💡 Chef tips
- Add the sliced bananas just before serving to prevent them from browning, or toss them in a little extra lime juice if making ahead.
- You can easily substitute any of the fruits with seasonal favorites like mango, peaches, or grapes.
- Store any leftovers in an airtight container in the refrigerator for up to 1 day, though it is best enjoyed fresh.
✅ How it should turn out
The finished breakfast fruit salad should look vibrant and glossy, smell citrusy and fresh, and taste naturally sweet with a bright, tangy zip.