Name: Mixed Fruit Salad
Prep time: 20 min
Total time: 20 min
Yield: 10 Servings
Ingredients: For the Salad; 1 pound fresh strawberries, coarsely chopped; 12 ounces fresh blueberries; 12 ounces seedless red grapes, sliced in half; 4 kiwis, peeled and sliced; 1 pound chopped fresh pineapple; 1 mango, peeled and chopped, OR 2 peaches when in season, peeled and chopped; 3 mandarin oranges, peeled and separated into segments; 2 bananas, peeled and sliced; ¼ cup honey; Zest of one small lime; Zest of one small lemon; ¼ cup freshly squeezed orange juice

Sides

Mixed Fruit Salad

Author: Mary DiSomma

The first time I made my Honey Citrus Summer Fruit Salad was for a high tea—and it stole the show. This summer salad is perfectly sweet while still being refreshing. Side-by-side, my finger sandwiches, miniature sweets, scones, and clotted cream were no match for this colorful fruit salad! Personally, I think the lime zest is the secret ingredient here. Don’t be fooled by how decadent it looks and how fancy it sounds—this citrus fresh fruit salad recipe is surprisingly easy to make at home, and it only takes about 20 minutes.

Besides lime zest, of course, you’ll want to make sure you choose the best summer fruit. Here are a few tips for choosing perfectly ripe, fresh fruits that will make your salad the star of the show:

Here are a few tips on how to choose the best fruit for your summer fruit salad.

Strawberries taste best when they have a slight sheen and are bright red in color. The leafy caps should be green and the fruit should be free of mold and bruises. They will be slightly fragrant, too. Yum!

Blueberries that are ready to eat will be plump, dark in color, and medium-sized. Look for smooth—not wrinkly—skins to tell you they’ve been stored properly. A silvery coating (also called a “wax bloom”) on the outside of the berries is normal.

Go for seedless red grapes that are firm to the touch, deep red in color, and securely attached to the stem. Fun fact: Grapes are already ripe when they arrive at the grocery store (so eat them up)!

When you’re looking for the perfect kiwi, make sure the skin isn’t shriveled or bruised. When you press it gently with your finger or thumb, it should feel slightly soft, but not squishy. A ripe kiwi also has a light, pleasant fragrance.

The color of a pineapple is not an indicator of ripeness. A ripe pineapple should be firm, but yield slightly to a little squeeze. It should feel dense and heavy when you pick it up and give off the aroma of.. .well, pineapple! Pick a good one the first time—pineapples don’t continue to ripen after being picked.

Mango—this one’s easy. Just squeeze it. If it gives slightly, it’s ready. Also, ripe mangos will have a color change from green to red. A little green is fine, but there should be some red, too.

Mandarin oranges that are ready to eat (and good quality) will have a little bit of density/heaviness in your hand—that’s the juice. The skin should be firm and firmly attached to the fruit. If the leaves are still attached, go for the healthiest-looking leaves.

Everyone has an opinion when it comes to bananas. We’re not getting into that. The perfect banana for fruit salad is bright yellow—not green, not speckled with brown spots—and plump, without any bruises.

Pro tip: Make sure to add the banana slices right before serving so they don’t oxidize and become discolored. You’ll be topping this with a honey citrus dressing that can be made a day in advance. Don’t forget to bring extra copies of this recipe when you serve it—you can be assured that everyone will want one!