More Recipes You'll Love
Fruit salad breakfast is the bright, fresh start to a warm morning. Kiwi, apple, grapes, pineapple and blueberries get a squeeze of lime and just enough honey to shine. Mix it in a big bowl, chill it, and breakfast is ready whenever you are.
Pro Tips
- Chill the salad before serving — this is at its best cold, straight from the fridge.
- Add the honey slowly and taste as you go; ripe fruit often needs far less than you'd think.
- The lime juice keeps the cut apples bright and adds the spark that makes the salad taste finished.
- Swap in whatever fruit is in season — the bowl is a template, not a rulebook.
- Always serve with a clean spoon; used spoons dipped into the bowl make the fruit spoil much faster.
Frequently Asked Questions
Can I make fruit salad ahead of time?
Yes — mix it up to a day ahead and keep it chilled. The apples may soften slightly over time, which the lime juice helps prevent.
What fruits can I substitute?
Whatever is ripe and in season. Strawberries, mango, orange segments or peaches all fit right in with the same dressing of lime and honey.
Do I have to add the honey?
Not at all. With ripe fruit the honey is optional — add it only if your apples and pineapple are on the tart side.
How long does it keep in the fridge?
About two days in a covered bowl, though it's freshest on day one. Keep a clean serving spoon in the bowl to make it last.
Recipe Card
Ingredients
Method
- 1.
- In a big bowl, mixed all the fruits together.
- 2.
- Add the lime juice.
- 3. Slowly add honey to suit your taste.
- 4.
- Refrigerate and serve chilled. You can substitute some of the fruits with others which are in season if the ones on the list are unavailable.
- Make sure to use a serving spoon to scoop the fruits out since used spoons dipped into it can accelerate spoiling.
