Red White Blue Fruit Salad (Print version)

Patriotic fruit medley of berries, pineapple and banana with honey-lime dressing, bright and crowd-pleasing.

# What goes in:

→ Fruits

01 - 1 cup strawberries, hulled and quartered
02 - 1 cup raspberries
03 - 1 cup blueberries
04 - 1 cup blackberries
05 - 1 1/2 cups fresh pineapple, cut into bite-sized pieces
06 - 1 cup mini marshmallows (optional)
07 - 1 banana, sliced

→ Dressing

08 - 2 tablespoons honey
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon finely grated lime zest

# Cooking steps:

01 - In a large mixing bowl, add the strawberries, raspberries, blueberries, blackberries, pineapple, banana, and mini marshmallows if using.
02 - In a small bowl, vigorously whisk together honey, lime juice, and finely grated lime zest until thoroughly blended.
03 - Pour the honey-lime dressing evenly over the prepared fruit mixture.
04 - Gently toss the fruit and dressing with a serving spoon until all pieces are evenly coated without crushing the fruit.
05 - Serve immediately or cover and refrigerate for up to 1 hour to allow flavors to meld. Garnish with fresh mint leaves if desired.

# Tips from flavorandfeast:

01 -
  • No cooking required, and it feels like sunshine in a bowl—your shortcut to a showstopping summer treat.
  • The zesty dressing and mix of textures make every mouthful bright and satisfying, perfect for celebrations or lazy days alike.
02 -
  • If you toss too hard, raspberries and blackberries will fall apart and stain the whole salad red.
  • Lime juice is the hero that keeps bananas from turning brown and helps the flavors sparkle.
03 -
  • I once learned the hard way that overripe berries can turn the salad mushy fast—choose firm ones if you’re prepping ahead.
  • The secret is letting the honey-lime dressing sit for a few minutes to meld before pouring—it’s a game changer for depth of flavor.

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