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Rainbow Fruit Salad + Citrus Honey Syrup

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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 mins
Total Time 30 mins
Servings 12 servings
Calories 134
Author Laurie McNamara



  • 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


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


  • 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.


  • 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.


Serving: 1g | Calories: 134kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 346mg | Fiber: 5g | Sugar: 26g | Vitamin A: 119IU | Vitamin C: 87mg | Calcium: 36mg | Iron: 1mg