This salad has all the colors of summer in one bowl! It’s sweet, juicy, and tossed in a super easy honey-lime dressing.

One time I was supposed to bring ambrosia fruit salad to a family get-together (which, yes, is also delicious), but I didn’t have half the stuff…no marshmallows, no coconut, no Cool Whip.

So I threw together this rainbow fruit salad instead with whatever looked good at the store and a quick honey lime drizzle.

It disappeared so fast I didn’t even get seconds!

The colors are bright and summery, and it somehow tastes even better the next day.

You can use any combo of fruit really, but I’ll share my go-to mix that’s always a hit.

It takes like five minutes to prep and makes you look way more organized than you actually are.

Ingredients for Rainbow Fruit Salad

This one’s basically sunshine in a bowl. All the good fruit, all the colors, and that little honey-lime situation on top? So good.

I usually just eyeball the fruit depending on what looks ripe, but here’s the general mix I go for.

Strawberries – Slice ’em up so they don’t hog all the space in the bowl.
Blueberries – No prep, just rinse and toss in.
Pineapple – Chop it small so it plays nice with the other fruit.
Green grapes – Halve them unless you want them rolling all over your plate.
Red grapes – Sweet, juicy, and so pretty mixed in.
Kiwis – Peel and slice… they add that fun little tang.
Mango – Dice it up; it makes everything taste a little tropical.
Honey – Just a drizzle to make the fruit even sweeter.
Fresh lime juice – Wakes everything up, trust me.
Lime zest – Tiny bit goes a long way, but it’s magic.

How to Make a Rainbow Fruit Salad With Honey Lime

1. Chop the Fruit

Start by washing everything real good, then get chopping. Try to keep the pieces around the same size so no one ends up with a whole mouthful of pineapple.

If your mango’s slippery and driving you nuts, slice around the pit first, then cube the halves right in the skin and scoop them out.

2. Mix It All Together

Throw all the fruit into a big bowl. Give it a gentle stir so it doesn’t get mushy.

I like to layer the softer fruits (like the kiwi) on top to keep everything from getting squished.

3. Whisk the Dressing

Grab a small bowl and whisk together the honey, lime juice, and zest. It’s nothing fancy, just enough to coat the fruit and make it extra tasty.

You can warm the honey in the microwave for a few seconds if it’s thick. Way easier to mix it that way.

4. Pour and Toss

Drizzle the dressing over the fruit and give it a light toss. I use a spatula or my hands.

5. Chill if You Can

If you’ve got time, pop it in the fridge for 30 minutes. Makes it even better cold, but honestly, we’ve eaten it right away and it still disappears.

6. Serve and Watch It Go

Give it one last stir before serving. It looks pretty in a glass bowl, but a plastic one with a lid works just fine too.

If you have leftovers (which you probably won’t), you can spoon it over yogurt the next morning.

A Salad That Actually Gets Eaten!

This one’s bright, quick, and doesn’t come home half-full like the pasta salad I brought last year.

Make it once and someone will ask for the recipe, I promise!