Fresh & Festive Red & Green Fruit Salad (Print Version)
Brighten your table with a vibrant Red & Green Fruit Salad. This easy, tangy-sweet mix is a family favorite for any gathering.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Vibrant Fruits
01 -
1 lb fresh strawberries, hulled and sliced
02 -
6 oz fresh raspberries
03 -
2 cups green grapes, halved if large
04 -
3 ripe kiwi, peeled and sliced
05 -
1/2 cup pomegranate arils
→ Zesty Dressing
06 -
3 tbsp fresh lime juice (from 1-2 limes)
07 -
2 tbsp honey (or maple syrup for vegan)
08 -
1/4 cup fresh mint leaves, finely chopped
→ Optional Sparkle
09 -
2 tbsp shredded coconut
10 -
2 tbsp toasted slivered almonds
# Instructions:
01 -
First things first, get all your beautiful fruits ready. I usually start with washing everything super thoroughly. For the strawberries, hull them and slice them into bite-sized pieces. Halve your raspberries if they’re huge, but usually, they’re good as is. Snip the grapes from their stems and give them a good rinse. This is where I sometimes get distracted by a podcast and forget a berry or two, oops!
02 -
Next up, the kiwi. Peel them carefully – I like using a spoon to scoop out the flesh after cutting off the ends, it’s less messy for me. Then, slice them into pretty half-moons. For the pomegranate, this is the fun part! Cut it in half, then gently tap the back with a spoon over a bowl to release those gorgeous arils. You’ll see them tumble out, it’s quite satisfying.
03 -
Now for the star of the show: the dressing! In a small bowl, whisk together the fresh lime juice and honey. I always taste it here to make sure it’s just right—sometimes the limes are extra tart, sometimes the honey is extra sweet. Adjust to your liking! You want it tangy but balanced. It smells so fresh, like a little burst of sunshine.
04 -
In a large bowl, combine your prepped strawberries, raspberries, green grapes, kiwi, and pomegranate arils. Pour the dressing over the fruit. This is where you need to be gentle, especially with those delicate raspberries. Use a rubber spatula to lightly fold everything together. I’ve definitely crushed a few berries in my eagerness before, so take your time!
05 -
Finely chop your fresh mint leaves. Don't be shy with the mint, it really brings out all the fresh flavors. Sprinkle it over the fruit and give it one last gentle toss. The aroma that fills the kitchen at this point? Oh, it’s just wonderful. It really transforms this vibrant mix.
06 -
Once everything is mixed, cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time lets the flavors meld and makes the fruit salad extra refreshing. When you're ready to serve, give it another quick, gentle stir. It should look vibrant, smell amazing, and taste like pure joy!
# Notes:
01 -
Don't dress the Red & Green Fruit Salad too far in advance; berries can get soggy.
02 -
Storage advice that actually works from my kitchen trials.
03 -
Substitution I've tried that worked surprisingly well.
04 -
Serving suggestion that makes this dish extra special.
# Equipment Needed:
01 -
Large mixing bowl
02 -
small whisk
03 -
cutting board
04 -
sharp knife
05 -
measuring spoons
# Nutrition (Per Serving):
Calories: 150
Total Fat: 1g
Total Carbohydrate: 35g
Protein: 2g