Eat the Rainbow Fruit Salad!

Did you know that the current USDA Dietary Guidelines recommend that people include 2 cups of fruit in their daily diets?  I confess, I am so remiss in this category! I do know that I definitely eat more fruit if it is prepped and washed ahead of time – you too? And I will definitely eat more of any food that is beautiful, and this Rainbow Fruit Salad fits that bill! It’s also perfect to make ahead for brunch or any celebration! It’s also the perfect add to breakfast or lunch!

Orange Honey Rainbow Fruit Salad is like a party for your senses!  The orange honey dressing includes a secret ingredient that brings this salad to life. (Hint: it’s green and smells like heaven!)

And, you can customize the fruits to your tastes – just think ROYGBIV! Let the colors of the rainbow guide you!  Enjoy!

Thanks to my friend, Andi, for sharing this recipe with me!

Orange Honey Rainbow Fruit Salad

Course: Brunch, SaladsDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Orange Honey Rainbow Fruit Salad is like a party for your senses! Easy to customize with your fruits of choice! The Orange Honey dressing adds the perfect finishing touch!

Ingredients

• 1 pound strawberries, quartered

• 1 (6-ounce) package raspberries

• 1 (6-ounce) package blueberries

• 1 cup mango – peeled and cubed

• 1/2 cup fresh pineapple, cut into bite-size pieces

• 2 kiwi, peeled and sliced

• 1/4 cantaloupe, cut into bite-size pieces

• 1 cup seedless grapes

• 1 medium banana, sliced and dipped in lemon juice

• 4-5 Mandarin oranges, divided
  

• Sweet Dressing
  

• 1/4 cup fresh orange juice

• 2 tablespoons fresh lemon juice

• 2 tablespoons honey

• 4-10 mint leaves – 1/2 rough chopped and 1/2 reserved for garnish

Directions

• Combine fruit in a large serving bowl (except bananas). Set aside. Combine dressing ingredients and chopped mint in a mason jar. Shake vigorously to combine (shaking helps get the best flavor out of the mint).
• Pour the dressing over the salad shortly before serving. Gently toss fruit to coat in dressing. Garnish with bananas and reserved mint leaves. Serve and enjoy!

Notes

• Feel free to use frozen thawed fruit, if you don’t have fresh available!
• If you don have all of these fruits on hand, do not worry. I was out of bananas the day I photographed this! Just cut back on the dressing, just enough to lightly coat the fruit, not enough for them to swim in it!