This vibrant and refreshing fruit salad is the perfect way to savor the sweetness of summer. With juicy dragon fruit, ripe mango, fresh strawberries, and plump blueberries tossed in a tangy honey-lime dressing, every bite bursts with color and flavor. I love how simple it is to make, yet it looks and tastes like something special enough for a picnic, brunch, or afternoon snack.

Why You’ll Love This Recipe

I like this fruit salad because it’s naturally sweet, healthy, and visually stunning. It takes just minutes to put together and requires zero cooking—ideal for hot days when I don’t want to turn on the stove. The honey-lime dressing adds a zesty brightness that ties all the fruits together, and a sprinkle of mint gives it that refreshing finish. It’s also incredibly versatile, so I can swap in whatever fresh fruits I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 dragon fruit, cubed

• 1 mango, diced

• 1 cup strawberries, sliced

• 1 cup blueberries

• 2 tablespoons honey

• Juice of 1 lime

• Fresh mint, optional for garnish

Directions

1. I combine the dragon fruit, mango, strawberries, and blueberries in a large bowl.

2. In a small bowl, I whisk together the honey and fresh lime juice until smooth.

3. I drizzle the dressing over the fruit and toss everything gently to coat.

4. I like to garnish with chopped fresh mint for extra freshness.

5. I chill the salad in the fridge before serving—it’s best when cold and juicy.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Chill time: 15–30 minutes (optional, but recommended)
Total time: 10–40 minutes

Variations

• I sometimes add diced kiwi, watermelon cubes, or peach slices for more variety.

• Swapping honey with maple syrup makes it vegan-friendly.

• For extra texture, I like tossing in toasted coconut flakes or a handful of granola.

• A splash of orange juice instead of lime adds a sweeter citrusy twist.

• I occasionally top it with a dollop of Greek yogurt or serve it over vanilla ice cream for a more indulgent treat.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. Since the fruits release juices over time, I give the salad a quick stir before serving again. I don’t recommend freezing it, as the texture of the fruits can become mushy once thawed. There’s no need to reheat—this dish is best served cold and crisp.

FAQs

What can I use instead of dragon fruit?

If I don’t have dragon fruit on hand, I like to use kiwi, pineapple, or even banana slices. Anything with a mild flavor and juicy texture works well.

Can I make this fruit salad ahead of time?

Yes, I often prep the salad a few hours in advance and keep it chilled in the fridge. I usually add the dressing right before serving to keep the fruits fresh and crisp.

How do I keep the fruit from getting soggy?

I make sure to use ripe but firm fruits and avoid overly juicy ones like watermelon unless serving immediately. Tossing gently and storing cold helps maintain a nice texture.

Can I use frozen fruit?

I prefer fresh fruit for the best texture and appearance, but in a pinch, I thaw and drain frozen fruit thoroughly before using it. It works best when I’m making it to eat right away.

Is the honey-lime dressing too sweet?

Not at all. I find the honey-lime balance to be just right—sweet with a touch of tang. But I can always adjust it by using more lime or less honey depending on my taste.

Conclusion

This ultimate summery fruit salad is my go-to for warm-weather days when I want something quick, refreshing, and full of natural sweetness. Whether I serve it at a barbecue, enjoy it as a healthy snack, or pair it with dessert, it never fails to impress. It’s colorful, customizable, and seriously delicious—sunshine in a bowl.