10-Minute Rainbow Fruit Salad
A vibrant mix of fresh melons, berries, and citrus with a whisper of honey and lime. No cooking—just chop, toss, and eat.
- Total time
- 10 min
- Servings
- 4
- Calories
- 92
- Protein
- 1g
Ingredients
- ½ melon cantaloupe or honeydew melon
- 2 cups fresh berries (strawberries, blueberries, raspberries, or blackberries)
- 1.5 cups fresh pineapple or mandarin oranges
- 1 whole lime (zested + juiced)
- 1 tbsp honey
- ¼ cup fresh mint leaves (optional)
Instructions
- 1
Cut the melon in half, scoop out seeds, and cube the flesh into 1-inch pieces.
- 2
Halve large strawberries. Leave blueberries and raspberries whole. Drain any excess liquid.
- 3
Cut fresh pineapple into 1-inch chunks or drain canned pineapple. Peel and segment oranges if using mandarin.
- 4
Add all fruit to a large bowl. Drizzle with honey and lime juice, then scatter lime zest over the top.
- 5
Toss gently until the fruit is lightly coated and juices begin to pool at the bottom.
- 6
Tear mint leaves over the top if using. Serve immediately or chill for up to 2 hours.
Tools you’ll need
- large mixing bowl
- cutting board
- sharp chef's knife
- microplane or box grater (for lime zest)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
