I can easily eat a big bowl of fruit by itself, but adding a few more ingredients to make Honey Lime Fruit Salad really makes it a special side. You can choose any kind of fruit that you like, just be sure it’s fresh. I like how the flecks of poppy seed look in this salad so you know it’s not just a bowl of fruit, but you can certainly leave them out.
So, how’s it taste?
It’s so incredibly refreshing. I could eat bowls and bowls of this until my mouth is sore from all the pineapple. I used peaches, pineapple, blueberries, and raspberries for the latest version. I’ve also made it using grapes and strawberries. Any number of fresh fruits would work well or you could pick a favorite and add the dressing over just say, pineapple, if you like. The honey adds a touch of deep sweetness and the limeade counteracts it a little bit by keeping it from being overly sweet, but adding a tangy zip. Both of them work wonders to fruit. The poppy seeds are there more for texture and appearance than anything else, so leave them out if you don’t have them on hand already and don’t want to buy them. The original recipe adds toasted almonds, but I’m not sure nuts would work in this dish, so I’ve never added them.
The only downside to this dish is that the dressing macerates the fruit quickly. You’ll want to add the honey and lime right at the last minute before serving. It gets really juicy after a bit. It keeps for several days in the refrigerator, but you’ll see more and more juice the longer it sits. I just scoop out the fruit from the juice using a slotted spoon. Oh, and don’t throw away that juice. The juice would be great in a bellini! Strain out the poppy seeds (if you’ve used them), fill a champagne flute halfway with the juice, and top with champagne, prosecco, or whatever you prefer.