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–+ servings
Square overhead shot of fresh fruit salad dressed in a honey lemon fruit salad dressing.
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5 from 2 votes

Honey Lemon Fruit Salad Dressing

This honey lemon fruit salad dressing is a simple syrup made with just a handful of ingredients that glazes fresh berries with bright, sweet citrus flavor. It comes together in about 5 minutes and works beautifully with any seasonal fruit you have on hand.
Course Salad, Side Dish
Cuisine American
Keyword fruit and honey, fruit salad dressing recipe, simple fruit salad dressing
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 25 minutes
Total Time 40 minutes
Servings 7 cups
Calories 92kcal
Author Blair Lonergan

Ingredients

DRESSING

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

SALAD

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

Instructions

  • Combine lemon zest, lemon juice, honey, and water in a small saucepan. Bring to a boil.
    Ingredients for the dressing in a saucepan.
  • Reduce heat and simmer for approximately 5 minutes, whisking regularly, until the dressing thickens slightly.
    Whisking the syrup in a saucepan.
  • Set aside and cool completely, at least 25 minutes.
    Honey lemon fruit salad dressing recipe in a glass bottle.
  • Wash and dry the fruit. Gently toss together in a large bowl.
    Overhead shot of a bowl of fruit salad dressed in a honey lemon fruit salad dressing recipe.
  • If serving within 1 to 2 hours, pour the cooled dressing over the fruit and toss to coat. Cover and refrigerate until ready to serve. If serving later, keep the dressing separate and add it right before serving. Garnish with extra lemon zest or fresh mint leaves if desired.
    Horizontal side shot of a bowl of honey lemon fruit salad.

Notes

  • Zesting tip: Scrape only the thin outer peel; that's where the flavor is. Avoid the white pith underneath, which is bitter.
  • Add bananas last: If using bananas in your salad, stir them in just before serving. They brown quickly once mixed with other fruit.
  • Dress at serving time: The dressing macerates the fruit quickly. For the freshest texture and least liquid, add the dressing right before serving.
  • Fruit quantity: You'll need about 6 to 8 cups of fruit total. Any combination works (stone fruit, tropical fruit, melon, or apples are all great options depending on the season).
  • Make it a lime dressing: Swap the lemon zest and juice for lime zest and juice for a honey lime version with a slightly brighter, more tropical flavor.
  • Scaling up: For a larger crowd, double the dressing recipe and use about 14 cups of fruit.
  • Storing leftovers: Once dressed, the salad keeps for up to 24 hours in the refrigerator. Undressed fruit stays fresh for 3 to 4 days. Freezing is not recommended.

Nutrition

Serving: 1cup | Calories: 92kcal | Carbohydrates: 23g | Protein: 1g | Sodium: 2mg | Potassium: 244mg | Fiber: 4g | Sugar: 16g | Vitamin A: 95IU | Vitamin C: 56mg | Calcium: 27mg | Iron: 0.7mg