Honey Lime Rainbow Fruit Salad

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Honey Lime Rainbow Fruit Salad

Course: Dessert, Salad, Side Dish, Snack
Servings: 10

Ingredients

  • 1 pound fresh strawberries chopped
  • 12 ounces fresh blueberries
  • 1 pound fresh pineapple chopped
  • 12 ounces red grapes sliced into halves
  • 4 kiwis peeled and chopped
  • 3 mandarin oranges
  • 2 bananas sliced (optional)
  • 1/4 cup honey
  • 2 teaspoons lime zest (zest of 2 medium limes)
  • 1 1/2 Tablespoons fresh lime juice

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Place the berries in a colander and dip them in a bowl of cold water. Gently swish the colander in the water, then allow the berries to drain. after washing, Carefully spread the berries in a single layer on a tray or baking sheet lined with paper towels. Pat the berries dry with another paper towel.
  • Gently rub the remaining fruit under cold running water. Prepare the fruit as directed in the ingredients.
  • Add all fruit to a large mixing bowl.
  • In a small mixing bowl, whisk together the honey, lime zest, and lime juice.
  • Pour over fruit and toss to evenly coat, serve immediately.

Notes

  • 1 (15 oz) can mandarin oranges in juice or light syrup, drained well, will work here too.
  • Fruit can be chopped 1 day in advance (except banana) and dressing can be made 1 day in advance and kept separate and chilled, toss together just before serving.
 
Source: https://www.cookingclassy.com/honey-lime-rainbow-fruit-salad/
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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