This Tropical Green Fruit Salad is sunshine in a bowl!
It’s loaded with juicy pineapple, honeydew, grapes, kiwi, and berries, then tossed in a zesty lime maple dressing that enhances every bite.
It’s the perfect healthy dish for brunch, summer picnics, or holiday tables.
Why You’ll Love This Recipe
Packed with antioxidant-rich fruit
Naturally sweet with no refined sugar
Bursting with fresh tropical flavor
Takes just 10 minutes to prepare
Beautiful enough for brunch, BBQs, or baby showers
Ingredient Highlights
Pineapple: Tropical, juicy, and adds vibrant sweetness
Kiwis: Tart, tangy, and a beautiful pop of green
Honeydew melon: Mild and refreshing with soft texture
Green grapes: Crisp and sweet for extra crunch
Blueberries & blackberries: Add color, fiber, and antioxidants
Maple syrup or honey: Natural sweetness that enhances fruit
Lime zest & juice: Bright citrus zing to balance the sweet
Pro Tips Before You Start
Use ripe but firm fruit so it doesn’t get mushy
For a bolder citrus flavor, add more lime zest
Chill the fruit beforehand for the most refreshing experience
Don’t skip the zest—it brings out the depth of the lime flavor
How to Make Tropical Green Fruit Salad
Step 1 – Make the Dressing
In a small bowl, whisk together maple syrup (or honey), fresh lime zest, lime juice, and a pinch of salt until smooth.
Step 2 – Prep the Fruit
Peel and chop the pineapple and honeydew.
Slice the kiwis into rounds. Rinse grapes, blueberries, and blackberries thoroughly.
Step 3 – Combine Everything
Add all the prepared fruit into a large mixing bowl.
Drizzle the maple lime dressing over the top.
Step 4 – Toss and Chill
Gently toss until the fruit is coated evenly in the dressing.
Cover and refrigerate until ready to serve.
Step 5 – Serve Cold
Serve cold for best flavor. Garnish with extra lime zest or fresh mint leaves if desired.
What to Serve It With
Grilled chicken, shrimp, or tofu
Brunch dishes like quiche, scones, or breakfast casseroles
As a light dessert topped with whipped cream or yogurt
Perfect addition to any summer potluck or cookout
Variations & Substitutions
Use agave syrup in place of honey or maple for a vegan version
Swap in mango, cantaloupe, or green apple for variety
Add toasted coconut flakes for tropical flair
Stir in mint or basil for an herbal twist
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
The fruit will soften slightly over time, but the flavors will deepen.
Best served cold and fresh.
FAQs
Can I make this ahead of time?
Yes, prep the fruit up to 12 hours ahead. Add the dressing just before serving.
Is this fruit salad vegan?
Yes, if you use maple syrup or agave instead of honey.
Can I use frozen fruit?
Fresh fruit is best for texture, but you can use thawed fruit if needed—just drain any excess liquid.
How do I zest a lime properly?
Use a microplane or fine grater to zest only the green part of the peel.
Avoid the bitter white pith underneath.
Can I use bottled lime juice?
Fresh lime juice is highly recommended for the best taste, but bottled can work in a pinch.
How do I keep the fruit from getting soggy?
Use firm, fresh fruit and toss with dressing just before serving.
Is this suitable for kids?
Absolutely! It’s naturally sweet, colorful, and packed with nutrients.
Final Thoughts
This Tropical Green Fruit Salad with Maple Lime Dressing is a vibrant, refreshing dish you’ll make all season long.
It’s wholesome, beautiful, and bursting with juicy, citrusy flavor.
Whether you’re serving it at brunch or a backyard BBQ, it’s always a crowd-pleaser!
