📖 Instructions

1. Prep the Fruit: Start by washing all your fruit thoroughly. This is crucial! I’ve made the mistake of skipping this step and… well, let’s just say gritty strawberries aren't the best. Cut the larger fruits (like watermelon, cantaloupe, and pineapple) into bite-sized cubes, about 1-inch. Smaller fruits like strawberries should be halved or quartered depending on their size. Blueberries, raspberries, and grapes can stay whole.
2. Combine the Fruit: In a large bowl, gently mix all the prepared fruit together. Be careful not to mash the more delicate berries. I like to use a rubber spatula for this to avoid bruising. Sometimes, I even get my kids involved – they love helping out with the mixing (and sneaking a few berries, of course!).
3. Make the Dressing: In a small bowl, whisk together the honey, lime juice, and lime zest until well combined. Taste and adjust sweetness or tartness as needed. If you prefer a tangier dressing, add a bit more lime juice. If it’s too tart, add a touch more honey. Pro tip: use a microplane for the lime zest; it makes a world of difference!
4. Dress the Salad: Pour the honey-lime dressing over the fruit salad. Gently toss to coat evenly. You want every piece of fruit to get a little love from that dressing! Be careful not to over-dress the salad, as it can become soggy. Start with a little dressing and add more as needed.
5. Chill (Optional, but Recommended): Cover the fruit salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill, making it even more refreshing. Honestly, sometimes I can't wait and dig in right away, but the chilled version is always better!
6. Garnish (Optional): Before serving, you can garnish the fruit salad with fresh mint leaves or a sprinkle of lime zest for an extra touch of freshness and visual appeal. A little goes a long way! And maybe some chopped walnuts for added crunch. That would be awesome, if you're not allergic to nuts!