Honey Lime Fruit Salad (Paleo & Easy!) Recipe

Written by Published on

I couldn’t believe how this honey lime fruit salad became the go-to hit at every barbecue and weeknight dinner once I learned the one trick that makes it impossible to resist.

Jump to Recipe

A photo of Honey Lime Fruit Salad (Paleo & Easy!) Recipe

Ingredients

Ingredients photo for Honey Lime Fruit Salad (Paleo & Easy!) Recipe

Print Recipe (No Advertisments)
  • Green grapes — juicy pops that add a little crunch and fresh sweetness to each bite.
  • Strawberries — soft, tart bites that add color and a friendly, summery tang.
  • Blueberries — tiny bursts of sweetness and antioxidants you’ll enjoy with every spoonful.
  • Honey — natural sweetener that lightly coats fruit, making it feel a little indulgent.
  • Fresh lime juice — bright, tangy zip that keeps the whole salad from being cloying.
  • Lime zest — concentrated citrus perfume, basically a quick hit of fragrant brightness.
  • Fresh mint — cool herbal lift, adds freshness and a pretty green pop.
  • Pinch of salt — wakes up flavors, balances the sweet and makes it taste sharper.

Ingredient Quantities

  • 2 cups green grapes, halved

  • 2 cups strawberries, hulled and quartered

  • 1 cup fresh blueberries

  • 2 tablespoons honey, more if you like it sweeter

  • 2 tablespoons fresh lime juice

  • 1 teaspoon lime zest

  • 1 to 2 tablespoons fresh mint, chopped optional but nice

  • Pinch of salt to brighten the flavors

How to Make this

Print Recipe (No Advertisments)

1. Wash all the fruit. Halve 2 cups green grapes, hull and quarter 2 cups strawberries, and measure 1 cup fresh blueberries.

2. In a small bowl whisk together 2 tablespoons honey, 2 tablespoons fresh lime juice, 1 teaspoon lime zest and a pinch of salt until smooth. Taste and add more honey if you want it sweeter.

3. If the honey is thick warm it for a few seconds in the microwave or stir it with a spoon until it loosens, so it blends easier with the lime.

4. Place the prepared grapes, strawberries and blueberries in a large mixing bowl.

5. Pour the honey lime dressing over the fruit and gently toss with a large spoon or spatula so everything gets coated, but dont mush the berries.

6. Fold in 1 to 2 tablespoons chopped fresh mint if using, reserving a little for garnish.

7. Let the salad sit in the fridge for at least 15 to 20 minutes so the flavors meld. If making ahead, this holds well for a few hours.

8. Give it one last gentle toss before serving, taste and adjust with a touch more salt, lime or honey if needed.

9. Serve chilled, topped with the reserved mint, and enjoy right away for best texture.

10. Leftovers keep for about 1 to 2 days in an airtight container, but berries may get softer so plan to eat it soon.

Equipment Needed

1. Cutting board
2. Chef’s knife (for halving grapes and cutting strawberries)
3. Paring knife or small utility knife (for hullling strawberries)
4. Measuring cups and measuring spoons
5. Small bowl and whisk or fork (for the honey lime dressing)
6. Large mixing bowl
7. Large spoon or rubber spatula for tossing, dont mush the berries
8. Microplane or zester for the lime zest and a spoon for tasting

FAQ

Yes, you can prep it 2 to 4 hours ahead. Toss the fruit with the honey, lime juice, zest and salt just before serving for best texture. If you make it more than a few hours ahead the strawberries get soft and the grapes can release water, so eat it same day.

Yep. All ingredients are paleo friendly. Honey is used instead of refined sugar, and the fruit and mint fit the diet fine. If you're strict about honey, use less or omit it.

Maple syrup or a little mashed ripe banana work well. Keep in mind maple adds a different flavor, and banana will change the texture a bit.

Chill the fruit first, hull strawberries right before cutting, and only mix with the dressing shortly before serving. Drain any extra juice from very ripe fruit, or add a little extra lime juice and salt to balance it out.

Sure, peaches, mango or kiwi are great additions. Just slice them thicker so they hold up. Avoid watery fruits like watermelon unless you want more juice.

Use freshly zested lime and fresh lime juice, a pinch of salt to brighten everything, and a handful of chopped mint or basil. Let it rest 10 minutes so flavors meld, but not too long or fruit gets soft.

Honey Lime Fruit Salad (Paleo & Easy!) Recipe Substitutions and Variations

  • Green grapes: swap for halved seedless red grapes or diced apple for more crunch, just watch for browning if you dont toss them in lime juice.
  • Strawberries: use diced peaches or nectarines when they are in season, they bring a juicy sweetness that plays nice with lime.
  • Fresh blueberries: replace with raspberries or chopped blackberries if you want a tarter bite, they can be softer so stir gently.
  • Honey: use pure maple syrup or a little date syrup for a vegan-friendly option, or just increase lime and add a touch of coconut sugar for less sweetness.

Pro Tips

1) Let the fruit drain a little after washing so your salad dont get watery. Spread the cut fruit on a paper towel for 5 minutes or so, then transfer to the bowl. It keeps the dressing from getting diluted and the berries from going mushy.

2) Warm the honey just enough so it pours. Not too hot though or itll scald the lime juice and make the dressing taste flat. A few seconds in the microwave or a spoon rubbed between palms usually does the trick.

3) Add the mint in two stages. Fold most of it in before chilling so the flavor infuses, then save a little fresh mint for garnish right before serving. The saved mint keeps the salad smelling fresh and looking bright.

4) Taste as you go, especially after chilling. Cold mutes sweetness and acidity so you might need a little extra honey or a splash more lime right before serving. A tiny extra pinch of salt at the end can also wake up the flavors.

Honey Lime Fruit Salad (Paleo & Easy!) Recipe

Honey Lime Fruit Salad (Paleo & Easy!) Recipe

Recipe by Tina Braven

0.0 from 0 votes

I couldn't believe how this honey lime fruit salad became the go-to hit at every barbecue and weeknight dinner once I learned the one trick that makes it impossible to resist.


Pin

Servings

4

servings

Calories

132

kcal

Equipment: 1. Cutting board
2. Chef’s knife (for halving grapes and cutting strawberries)
3. Paring knife or small utility knife (for hullling strawberries)
4. Measuring cups and measuring spoons
5. Small bowl and whisk or fork (for the honey lime dressing)
6. Large mixing bowl
7. Large spoon or rubber spatula for tossing, dont mush the berries
8. Microplane or zester for the lime zest and a spoon for tasting

Ingredients

  • 2 cups green grapes, halved

  • 2 cups strawberries, hulled and quartered

  • 1 cup fresh blueberries

  • 2 tablespoons honey, more if you like it sweeter

  • 2 tablespoons fresh lime juice

  • 1 teaspoon lime zest

  • 1 to 2 tablespoons fresh mint, chopped optional but nice

  • Pinch of salt to brighten the flavors

Directions

  • Wash all the fruit. Halve 2 cups green grapes, hull and quarter 2 cups strawberries, and measure 1 cup fresh blueberries.
  • In a small bowl whisk together 2 tablespoons honey, 2 tablespoons fresh lime juice, 1 teaspoon lime zest and a pinch of salt until smooth. Taste and add more honey if you want it sweeter.
  • If the honey is thick warm it for a few seconds in the microwave or stir it with a spoon until it loosens, so it blends easier with the lime.
  • Place the prepared grapes, strawberries and blueberries in a large mixing bowl.
  • Pour the honey lime dressing over the fruit and gently toss with a large spoon or spatula so everything gets coated, but dont mush the berries.
  • Fold in 1 to 2 tablespoons chopped fresh mint if using, reserving a little for garnish.
  • Let the salad sit in the fridge for at least 15 to 20 minutes so the flavors meld. If making ahead, this holds well for a few hours.
  • Give it one last gentle toss before serving, taste and adjust with a touch more salt, lime or honey if needed.
  • Serve chilled, topped with the reserved mint, and enjoy right away for best texture.
  • Leftovers keep for about 1 to 2 days in an airtight container, but berries may get softer so plan to eat it soon.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 206g
  • Total number of serves: 4
  • Calories: 132kcal
  • Fat: 0.47g
  • Saturated Fat: 0.02g
  • Trans Fat: 0g
  • Polyunsaturated: 0.03g
  • Monounsaturated: 0.05g
  • Cholesterol: 0mg
  • Sodium: 3mg
  • Potassium: 300mg
  • Carbohydrates: 34.15g
  • Fiber: 3.09g
  • Sugar: 27.85g
  • Protein: 1.35g
  • Vitamin A: 40IU
  • Vitamin C: 52mg
  • Calcium: 23mg
  • Iron: 0.72mg

Please enter your email to print the recipe:




Leave a Comment

Your email address will not be published. Required fields are marked *

*