Let’s be real: life gets busy, and we don’t always have hours to prep fancy recipes. That’s why this one is a lifesaver. It’s fresh, it’s healthy, and it’s so customizable! You can use whatever fruits you have on hand, but the combo I share below is one of my absolute favorites.

The magic of this fruit salad lies in the combination of vibrant fruits like apples, strawberries, and kiwis paired with the bright, citrusy kick of the honey-lemon dressing. Trust me, the dressing is what takes this simple dish to the next level. Plus, it’s ready in just 15 minutes—how great is that?

A colorful fruit salad in a bowl featuring diced apples, pears, strawberries, kiwi, grapes, and pomegranate seeds. The fruits are vibrant and freshly mixed, creating a visually appealing and nutritious dish.
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If you’re like me, you love a dish that’s fresh, easy, and bursting with flavor. That’s exactly what this fruit salad with a zesty honey-lemon dressing delivers! It’s my go-to for a quick, healthy snack, a light dessert, or a colorful side for any gathering.

The prep couldn’t be simpler: just chop the fruit, whisk the dressing, and toss it all together. No fancy gadgets are required, so it’s even fun to get the kids involved!

What I love most is how flexible this recipe is. Use any fruit you have on hand to reduce waste and make it your own. My favorite combo? Apples, pears, kiwis, grapes, strawberries, and pomegranate seeds. Every bite is sweet, juicy, and perfectly tangy.

With its vibrant colors and refreshing taste, this fruit salad is always a hit. From potlucks to family meals, it’s the dish you’ll make on repeat!

For more salad recipes, check out my Creamy Cucumber Onion Salad, Fuji Apple Salad: Panera Copycat, and Rainbow Cauliflower Salad.

Ingredients You Will Need For Fruit Salad Recipe

Here are the colorful ingredients that you need to gather to make a vibrant and refreshing fruit salad.

A marble surface displaying apples, kiwis, strawberries, pears, grapes, pomegranate seeds, lemon, honey, and pumpkin spice, each with a green label indicating its name.
  • Apples: Choose red apples like Fuji, Red Delicious, or Gala that have smooth, shiny skins. Give them a little squeeze to make sure they’re firm and not overripe.
  • Pears: Look for fresh pears with a sweet aroma and blemish-free skin. 
  • Kiwis: The best kiwi for this salad should feel slightly soft to the touch, but not too mushy. Watch out for any wrinkles or large blemishes on the skin.
  • Grapes: You’ll want to choose red grapes with a deep red color and green stems to indicate freshness.
  • Strawberries: These fruits taste the sweetest when they’re firm and bright red without any white or green spots near the tips.
  • Pomegranate seeds: To ensure that you extract the juiciest seeds, choose a fresh pomegranate that feels heavy for its size with a firm, smooth skin. 
  • Lemon: Pick a fresh lemon with smooth, bright yellow skin to extract your fresh lemon juice. You’ll know it’s juicy when it feels heavier than its size.
  • Honey: Opt for raw or pure honey to derive the best flavor and nutritional benefits.
  • Pumpkin pie spice: Check the expiration date on the jar of the spice to ensure freshness. If you prefer to make your own, check out my homemade pumpkin pie spice recipe blends.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Variations and Substitutions

  • For a tropical twist, add pineapple, mango, or papaya to the mix.
  • Make the salad more citrusy with segments of mandarin oranges, tangerines, or grapefruit.
  • Add more juicy goodness with stone fruits like peaches, cherries, or plums.
  • To hydrate in the summer, add some watermelon, honeydew, or cantaloupe to the salad.
  • Replace honey with maple syrup, agave syrup, or coconut sugar to make the salad vegan.
  • Bring extra flavor with fresh mint leaves, ginger, or cinnamon.
  • If you want the dressing to be more zesty, swap lemon juice for lime or orange juice.
  • Toss in some walnuts, almonds, pecans, or sunflower seeds for extra crunch.

What fruits are best for making a fruit salad?

Use a variety of fresh, seasonal fruits like apples, bananas, melons, grapes, citrus fruits, berries, and stone fruits. Try to mix different colors and textures for visual appeal and better flavor.

How can I prevent apples and pears from browning in a fruit salad?

Toss a small amount of lemon or lime juice to the fruits to slow down the oxidation process.

How To Make Fruit Salad Recipe

Making this colorful and delicious masterpiece is easier than you think!

Start by washing the apples and pears. Rub them while under cold running water to rinse away any dirt or pesticides. For delicate fruits like strawberries and grapes, I recommend placing them in a colander. This helps them drain quickly and prevents them from absorbing too much moisture, which can make them soggy. Once everything’s clean, gently pat the fruits dry with paper towels or a clean kitchen towel. Don’t skip this step; it will keep your fruit salad fresh and crisp.

Now it’s time to chop! First, take your apples and pears. Slice them in half vertically, remove the core, and cut them into bite-sized pieces. I like to leave the skin on for that extra crunch and a boost of nutrients. Next, grab the kiwis, peel off the fuzzy skin, and dice them into small cubes. For the grapes, slice them in half (or leave them whole if they’re small), and quarter your strawberries for easy bites. Once all your fruit is prepped, transfer it into a large mixing bowl, and you’re ready for the next step!

A wooden cutting board with diced fruit arranged in sections: pears, kiwis, strawberries, and grapes. The fruits are neatly organized and vibrant, resting on a white marble surface.

In a small bowl, combine the lemon juice, honey, and pumpkin pie spice. Use a spoon or small whisk to mix everything together until the honey is fully dissolved and the dressing is smooth. Give it a quick taste—this is your chance to adjust the sweetness or spice to suit your liking. A little extra honey for more sweetness or a pinch more spice if you’re feeling bold!

A glass bowl filled with a brown, speckled liquid sits on a white marble surface. A metal spoon rests inside the bowl, partially submerged in the liquid.

Once your dressing is ready, pour it over your large bowl of prepped fruits. Gently toss your fruit salad using a wooden spoon, making sure that all the fruits are evenly coated with the dressing. Finally, garnish with pomegranate seeds for a pop of color and add some crunchy, juicy goodness.

Serve the fruit salad immediately or store it in the fridge for a little while to keep it cool and let the flavors blend.

A glass bowl filled with a colorful fruit salad, featuring diced apples, pears, kiwi, strawberries, grapes, and pomegranate seeds. A wooden spoon is placed inside the bowl, all set on a marble surface.

Gina’s Tips For Recipe Success

  • Cut apples, pears, and kiwis in uniform sizes to ensure an even mix of flavors and textures.
  • Don’t pour the dressing all at once! Start with a little and add more if necessary.
  • Submerge the apples and pears in a little water with a squeeze of lemon while preparing the other ingredients. This will keep them looking fresh. Drain before adding to the salad.
  • Add the pomegranate seeds just before serving to prevent tinting the other fruits.
  • Use fresh fruits, not overly ripe or mushy ones.
Two white bowls filled with colorful fruit salad including apples, strawberries, kiwi, grapes, and pomegranate seeds. A small bowl of honey with a spoon is on the side, along with a couple of red apples and a spoon placed on a white surface.

Storing Leftovers

Your fruit salad can stay fresh in the refrigerator for up to 2 days. Just transfer into an airtight container immediately after preparation. For extra freshness, add a piece of plastic wrap over the bowl before closing the lid. 

When you’re ready to serve, give the fruit salad a quick stir to redistribute the dressing.

If your salad hasn’t been mixed, store the dressing and fruits in separate containers to keep the flavors fresh. Watery fruits like melons need a separate container to keep the other fruits from getting soggy.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do You Have A Question?

Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.

Gina Dickson smiles while chopping vegetables in a kitchen. There are eggs, colorful peppers, and garlic on the counter. The image is framed in an abstract shape with green lines.
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A bowl of colorful fruit salad with diced apples, pears, strawberries, kiwi, grapes, and pomegranate seeds, set on a white surface. There's a small bowl of pomegranate seeds and a halved lemon in the background.

Fruit Salad Recipe With Honey Lemon Dressing

This vibrant fruit salad with a zesty honey-lemon dressing is a refreshing mix of apples, kiwis, strawberries, and more! Ready in under 15 minutes, it’s a healthy, flavorful dish perfect for brunch, dinner parties, or a simple dessert for dinner.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 2 red apples
  • 2 pears
  • 2 kiwis
  • 1 cup red grapes
  • 1 cup strawberries
  • Juice of 1 lemon
  • 3 tbsp honey
  • 1/2 tsp pumpkin pie spice , For a custom blend be sure to mix up one of my 4 pumpkin spice blends.
  • ½ cup pomegranate seeds

Instructions
 

  • Rinse all fruits thoroughly under cold running water and pat them dry.

Prepare the Fruit:

  • Dice the apples, pears, and kiwis into bite-sized pieces.
    2 red apples, 2 pears, 2 kiwis
  • Slice the grapes in half and quarter the strawberries.
    1 cup red grapes, 1 cup strawberries

Make the Dressing:

  • In a small bowl, mix the lemon juice, honey, and pumpkin pie spice until well combined.
    Juice of 1 lemon, 3 tbsp honey, 1/2 tsp pumpkin pie spice

Assemble the Salad:

  • Add the diced fruit and pomegranate seeds to a large mixing bowl.
    ½ cup pomegranate seeds
  • Drizzle the dressing over the fruit and gently stir to combine.

Serve and Enjoy:

  • Optionally, scatter the pomegranate seeds on top for a pop of color instead of mixing them in.

Notes

Gina’s Tips For Recipe Success
  • Cut apples, pears, and kiwis in uniform sizes to ensure an even mix of flavors and textures.
  • Don’t pour the dressing all at once! Start with a little and add more if necessary.
  • Submerge the apples and pears in a little water with a squeeze of lemon while preparing the other ingredients. This will keep them looking fresh. Drain before adding to the salad.
  • Add the pomegranate seeds just before serving to prevent tinting the other fruits.
  • Use fresh fruits, not overly ripe or mushy ones.
Course: Salad
Author: Gina Dickson
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