Honey Lemon Fruit Salad Recipe

This quick and easy fresh Fruit Salad recipe with Honey Lemon dressing is the perfect addition to any meal! Fresh berries are lightly glazed with a simple syrup that is bursting with citrus flavor. It’s fast enough for a weekday morning, but special enough for entertaining!

Is it me, or are you ready for some bright, fresh produce? If there’s something that just screams “spring” to me, it’s a fresh fruit salad recipe loaded with berries and lemon!

This salad looks and sounds fancy, but it’s SO easy. Plus, it’s just the perfect addition to any meal — breakfast, lunch, dinner, snack, or dessert!

What fruit can go together in a bowl?

There’s not really a wrong way to make a fruit salad, but plenty of fresh berries are always a popular choice! I’ve used a combination of the following ingredients:

• Strawberries
• Raspberries
• Blackberries
• Blueberries
• Grapes

It’s truly the perfect blend of flavors, colors and textures!

How to prepare a fruit salad recipe:

Slice the strawberries and halve the grapes. Toss the washed fruit together in a bowl and set aside. Then it’s time for the dressing!

Honey Lemon Fruit Salad Dressing:

The fruit salad syrup on this fresh dish highlights the delicious flavor in the fruit. It’s truly the icing on the cake — and it only requires about 5 minutes of your time!

You’ll need the zest of 2 lemons. When zesting fruit, be sure that you’re just scraping off that thin outer peel. You don’t want to get any of the white pith underneath the peel (because the pith is bitter), so you’ll want to constantly turn the lemon as you grate off the peel.

Combine the lemon zest, lemon juice, honey and water in a small saucepan.

Bring the mixture to a boil and then simmer for 3-5 minutes. The dressing will obviously be hot, so you’ll need to let it sit and cool for at least 25 minutes before adding it to your fruit salad.

Pour the lemon simple syrup over the fruit and then refrigerate until you’re ready to serve.

Can fruit salad be made ahead?

Yes! This salad can be prepared and dressed up to 24 hours in advance. The berries will start to break down as they sit in the dressing; however, so if you want the fruit to stay fresh longer, just wait to add the dressing until you’re ready to serve.

How long does fruit salad last?

Once you add the dressing, the fruit salad will keep in the refrigerator for up to 24 hours.

If you wait to add the dressing until you’re ready to serve, the fruit will stay fresh for 3-5 days.

Can fruit salad be frozen?

I do NOT recommend freezing this fruit salad. When thawed, the berries will have a mushy texture.

How much fruit salad per person?

If serving a crowd, it’s safe to assume at least 4 ounces of fruit salad per person. This recipe contains approximately 40 ounces of fruit, so it will serve about 10 people. Obviously, larger appetites will require larger servings!

Cook’s Tips and Recipe Variations:

• This recipe is just a basic guide. You can use any combination of fruit that you like. Try adding melon balls, kiwi fruit, or sliced banana. Or just pick a couple of berries. You’ll just want a total of about 6-8 cups of fruit for this quantity of dressing.
• If you’re feeding a larger crowd, double the ingredients! Prepare twice as much dressing and use about 14 cups of fruit!
• For a nice finishing touch, garnish the salad with extra lemon zest or fresh mint leaves just before serving.
• Want a canned fruit salad instead of a fresh fruit salad? Use about 7 cups of drained, canned fruit and toss with the honey lemon dressing.

Add this beautiful fruit salad to your Easter brunch menu, to your family’s favorite Saturday morning breakfast, or to a weeknight dinner. I promise, you will NOT be disappointed!

Other easy fruit salad recipes and ideas that you might enjoy:

• A perfect Thanksgiving fruit salad recipe: 5-Minute Cranberry Fluff Salad
• Mint Julep Fruit Salad
• A creamy fruit salad recipe with vanilla pudding: “Spring Fling” Fluff Fruit Salad
• A fruit salad recipe with Cool Whip: Pink Ambrosia Salad

Honey Lemon Fruit Salad Recipe

5 from 1 vote

Prep: 10 minutes minutes

Cook: 5 minutes minutes

Chilling Time 25 minutes minutes

Total: 15 minutes minutes

Servings 7 cups

Calories 92 kcal

This fresh fruit salad with honey lemon dressing is a beautiful addition to any meal!

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Ingredients

  

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For the Dressing:

• Zest from 2 lemons
• ¼ cup fresh lemon juice
• 2 tablespoons honey
• 3 tablespoons water

For the Salad:

• 1 lb. strawberries, sliced
• 6 ounces blueberries
• 6 ounces raspberries
• 6 ounces blackberries
• 1 cup grapes, halved

Instructions

• To make the dressing, combine all ingredients in a small saucepan. Bring to a boil.
• Reduce heat and simmer for approximately 3-5 minutes. Set aside and allow dressing to cool (about 25 minutes).
• For the salad, gently toss together all of the fruit. Pour cooled dressing over the fruit, stir, and refrigerate until ready to serve. Garnish with additional lemon zest just before serving, if desired.

Notes

Can fruit salad be made ahead?

Yes! This salad can be prepared and dressed up to 24 hours in advance. The berries will start to break down as they sit in the dressing; however, so if you want the fruit to stay fresh longer, just wait to add the dressing until you're ready to serve.

How long does fruit salad last?

Once you add the dressing, the fruit salad will keep in the refrigerator for up to 24 hours.

If you wait to add the dressing until you're ready to serve, the fruit will stay fresh for 3-5 days.

Can fruit salad be frozen?

I do NOT recommend freezing this fruit salad. When thawed, the berries will have a mushy texture.

How much fruit salad per person?

If serving a crowd, it's safe to assume at least 4 ounces of fruit salad per person. This recipe contains approximately 40 ounces of fruit, so it will serve about 10 people. Obviously, larger appetites will require larger servings!

Cook's Tips and Recipe Variations:

• This recipe is just a basic guide. You can use any combination of fruit that you like. Try adding melon balls, kiwi fruit, or sliced banana. Or just pick a couple of berries. You'll want a total of about 6-8 cups of fruit for this quantity of dressing.
• If you're feeding a larger crowd, double the ingredients! Prepare twice as much dressing and use about 14 cups of fruit!
• For a nice finishing touch, garnish the salad with extra lemon zest or fresh mint leaves just before serving.
• Want a canned fruit salad instead of a fresh fruit salad? Use about 7 cups of drained, canned fruit and toss with the honey lemon dressing.

Nutrition

Serving: 1cupCalories: 92kcalCarbohydrates: 23gProtein: 1gSodium: 2mgPotassium: 244mgFiber: 4gSugar: 16gVitamin A: 95IUVitamin C: 56mgCalcium: 27mgIron: 0.7mg

Keyword: fruit, Salad, side dish

Course: Salad

Cuisine: American

Author: Blair Lonergan

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This recipe was originally published in March, 2015. It was updated in March, 2019.