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Summer Fruit Salad with Honey Lime Vinaigrette

Shanna
Summertime fruit makes for the best fruit salad especially paired with a honey lime vinaigrette
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Servings 1 large fruit salad

Ingredients
  

For the Vinaigrette

  • ⅓ C Honey
  • 2 tablespoon Olive Oil
  • 2 teaspoon White Wine Vinegar
  • 1 tablespoon Key Lime Juice
  • ⅓ C Calamansi Lime Juice
  • Zest from 1 Lime about 1 tsp
  • Salt to taste

For the Fruit Salad

  • 2-4 Cups each:
  • Strawberries - Tops cut off hulled and sliced
  • Blueberries - left whole
  • Cherries - stems and pits removed sliced in half
  • Tangerines - peeled sections cut in half or thirds
  • Pineapple - peeled and diced
  • Grapes - Sliced in half
  • Melon - honeydew or cantaloupe - seeds scooped out cut into small chunks or scooped with a melonballer, melon balls cut in half
  • Kiwi - Peeled and sliced into circles then into flowers with a small cutter or left in circles

Garnish:

  • 2-3 tablespoon fresh mint chopped, a few sprigs left whole for decoration
  • Pineapple wedges
  • Kiwis cut in half in a zig-zag pattern
  • A few whole fruits - cherries strawberries, grapes etc.

Instructions
 

  • 1. In a small bowl whisk together the vinaigrette ingredients and set aside. Keep chilled if not using immediately. 
  • 2. Place all the prepared fruit in a large serving bowl, either arranged with each fruit separate or all mixed together. Garnish with pineapple wedges, a few pieces of whole fruit and sprigs of mint around the edges of the bowl.  Place zig-zag cut kiwi in the middle. Drizzle on the vinaigrette.
  • 3. When ready to serve spoon out about a cup into a small bowl or glass making sure to spoon in some of the vinaigrette as well.  If preparing ahead of time before serving, don’t pour the dressing on until ready to serve. Keep the fruit salad covered and chilled before serving. 

Notes

Use whatever fruit you desire for the salad, especially if there are fruits you prefer over others or what is currently in season. Try not to use fruit that ripen too quickly once cut such as banana. Stick to firmer fruits and berries, melons and stone fruits such as nectarines, cherries and plums work best. Tropical fruits such as dragon fruit, star fruit and mango work well too. Papaya tends to get a bit mushy in fruit salads. Same with overripe watermelon. 
The vinaigrette can easily be doubled if making a much larger fruit salad.