This Summer Dragon Fruit Salad combines vibrant tropical and fresh fruits with a bright honey lime dressing and mint. It's a light, colorful dish perfect for warm-weather entertaining or meal prep.
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Dice or use a melon baller to cut the dragon fruit flesh into bite-size cubes or rounds. Cut the pineapple and kiwi fruit. Remove the stems from the strawberries and cut them in half or quarters, depending on size. Chop the mint.
Whisk honey with freshly squeezed lime juice and lime zest in a small bowl until combined.
Add dragon fruit, pineapple, kiwi, and berries, to a large salad bowl. Add the chopped mint, then drizzle the dressing over the top and toss gently to coat the fruit with mint and dressing.
Cover the bowl and set it in the fridge before serving to wake up the flavors. Re-toss your fruit salad and garnish with fresh mint when you're ready to serve. Enjoy!
Store prepared fruit and dressing separately in airtight containers in the refrigerator for up to 24 hours; assemble and dress just before serving.
Slice the dragon fruit lengthwise in half, then scoop the white or magenta flesh with a spoon or cut into cubes. The skin is not edible.
Prepare ingredients separately and store in airtight containers up to 24 hours. Dress the salad just before serving to prevent sogginess.
Substitute with fresh mango, papaya, or additional pineapple for similar sweetness and tropical flavor.
Store the honey lime dressing in an airtight container in the refrigerator for up to 5 days.
Yes, scale all ingredients proportionally. A single batch serves 4–6 as a side dish; double or triple for larger gatherings.
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