This vibrant fruit salad is a refreshing, naturally sweet combination of tropical and seasonal fruits tossed with fresh mint, zesty lime juice, and a sprinkle of chia seeds. I love making it when I want something light, healthy, and colorful. It’s quick to throw together and works great as a snack, side dish, or even a light dessert. The mix of juicy fruits and aromatic mint is cooling and satisfying, especially on warmer days.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and easy to prepare. It takes just 10 minutes and doesn’t require any cooking at all. It’s a fantastic way to use up ripe fruit or make the most of what’s in season. The lime juice not only adds a bright, tangy flavor, but also helps keep the fruit looking fresh. Whether I’m serving it at a gathering or packing it into jars for meal prep, this fruit salad is always a hit.

Ingredients

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

• 1 cup chopped oranges – peeled and cut into bite-sized pieces

• 1 cup chopped pineapple – fresh and juicy, cut into small chunks

• 1 cup chopped dragonfruit – peeled and cubed

• 1 cup chopped strawberries – hulled and quartered

• 1 cup raspberries – whole, gently rinsed

• 1 cup chopped mango – peeled and cut into cubes

• 1 cup chopped kiwi – peeled and sliced into quarters

• ¼ cup finely chopped fresh mint – stems removed

• Juice of 1 lime – freshly squeezed

• 1 tablespoon chia seeds – optional but adds texture and nutrition

Directions

1. Start by washing all the fruit thoroughly under cool water. Pat them dry using a clean towel.

2. Peel and chop the oranges, pineapple, dragonfruit, strawberries, mango, and kiwi into small, even pieces so that the salad is easy to scoop and eat.

3. Place all the chopped fruit in a large mixing bowl. Add the raspberries whole and gently mix them in to avoid crushing.

4. Finely chop the mint leaves and sprinkle them over the fruit.

5. Squeeze fresh lime juice directly over the bowl of fruit. This adds a zesty brightness and helps preserve the color of the fruit.

6. Sprinkle the chia seeds over the top for extra fiber and a subtle crunch.

7. Using a large spoon, gently toss everything together until the fruit is evenly coated with mint, lime juice, and chia seeds.

8. Serve immediately or portion into small jars or containers and refrigerate until ready to enjoy.

Servings And Timing

• Servings: 4 generous portions

• Prep Time: 10 minutes

• Total Time: 10 minutes

• No cooking required

Variations

• I sometimes swap in other fruits like blueberries, peaches, cherries, or grapes depending on what I have at home.

• If I don’t have lime, I use lemon juice or even a splash of orange juice.

• For extra flavor and texture, I’ve added toasted coconut, sliced almonds, or even a few cacao nibs.

• This salad also works beautifully as a topping for oatmeal, pancakes, yogurt bowls, or chia pudding.

Storage/Reheating

• I store leftovers in airtight containers or glass jars in the refrigerator.

• The fruit salad stays fresh for up to 3 days, though it’s best within the first 24–48 hours.

• Before serving, I give it a light stir. If there’s any extra liquid at the bottom, I either mix it back in or drain it slightly.

• Reheating isn’t needed, as this dish is meant to be enjoyed chilled.

FAQs

Can I make this fruit salad the night before?

Yes, I often prepare it the evening before serving. The lime juice keeps the fruit looking and tasting fresh, but I avoid adding mint until just before serving for the best flavor.

What if I don’t have chia seeds?

That’s totally fine. I leave them out sometimes and the salad still tastes great. Chia seeds just add a little extra nutrition and a slight thickening effect as they soak up the fruit juices.

Can I use frozen fruit in this recipe?

I don’t recommend using frozen fruit unless it’s fully thawed and drained, as it tends to release a lot of liquid and becomes too soft for this kind of salad.

How do I keep the fruit from getting mushy?

I always use firm, ripe fruits and avoid overmixing. Adding citrus juice like lime helps maintain the texture and freshness. Storing the salad in the fridge and eating it within a day or two also helps.

Is this recipe good for meal prep?

Absolutely. I often portion it into small jars or containers and keep them in the fridge. It’s a quick grab-and-go option for breakfast or a midday snack.

Conclusion

This fruit salad with mint and lime is one of my favorite ways to enjoy fresh produce. It’s beautiful, refreshing, and so easy to make. I love that I can adjust it based on what fruits are in season or available in my kitchen. Whether I’m hosting friends or prepping meals for the week, this salad always adds a pop of color and a burst of flavor to my table.