Rainbow Fruit Salad + Citrus Honey Syrup

An assortment of favorite summer fruits tossed together with a bright citrus honey syrup. This fruit salad is great for brunches, picnics, barbecues and large gatherings!

Course Salads

Cuisine American

Keyword citrus, fruit, salad, summer, syrup

Prep Time 30

Total Time 30

Servings servings

Calories 134

Author Laurie McNamara

Ingredients

FOR THE SALAD:

2 pounds fresh strawberries hulled, halved or quartered
6 clementine oranges peeled and pulled apart into segmented
1 pound fresh pineapple diced into bite-size pieces
1/2 pound green grapes
1/2 pound red grapes
1 pint blueberries
6 ounces blackberries
Fresh mint leaves for garnish

FOR THE GLAZE:

2 tablespoons lime juice
2 tablespoons lemon juice
1/4 cup orange juice or 1 orange
1/4 cup honey

Instructions

In a small bowl, whisk together the honey, fresh orange, lemon and lime juice and set aside or refrigerate until ready to serve.
In a large bowl add the prepared strawberries, oranges, pineapple, grapes, blueberries and blackberries.
Pour a little or all of the honey syrup over top and use a rubber spatula to gently toss the fruit with the syrup.
Garnish with fresh mint leaves.

Notes

Make sure all of the fruit is chilled if serving immediately. Otherwise place the prepared fruit (do not toss together) in a large bowl, chill the fruit and glaze separately in your fridge and toss together right before serving.

If making this salad where you want to set out individual servings, I would suggest tossing the fruit together before adding the glaze. Divide the fruit among those cute disposable plastic cocktail cups and drizzle a little of the glaze over top.

Nutrition