Honey Lime Fruit Salad

Total Time:
20 mins
Prep Time:
20 mins
8-10 servings
Dish Size:
1.5 Quart
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June 29, 2012
Tara’s Tidbits®

Fruit salad can be as varied as you like. Fresh sliced apples work well in place of mango slices, just be sure to toss the salad in a small amount of dressing immediately after cutting the apples, as the lime juice will keep them from turning brown.

A great, light fruit salad makes the perfect potluck dish, as most people tend to bring heavier hot dishes. To save on prep time, I like to use a combination of fresh fruits and refrigerated jarred fruits, usually found near the fresh produce. Still, using all fresh fruits in this recipe is always a welcome substitute. - Tara



  • 4 kiwi, peeled and chopped
  • 1 (24-ounce) jar refrigerated mandarin oranges, drained
  • 1 (24-ounce) jar refrigerated mango slices, drained and cut into smaller pieces
  • 2 cups seedless grapes
  • 1 (20-ounce) can pineapple chunks, drained


  • 1 cup vanilla yogurt
  • 2 tablespoons honey
  • Juice of 2 limes
  • 1 teaspoon grated lime zest
  • 1/4 cup toasted sliced almonds


  1. Combine all salad ingredients in a 1.5-quart temp-tations® baking dish.
  2. In a mixing bowl, combine the yogurt, honey, lime juice and lime zest.
  3. Cover and refrigerate salad and dressing separately until ready to serve, up to 1 day. Just before serving, drizzle some of the dressing over salad and sprinkle with the almonds. Serve alongside a temp-tations® dipping dish or EZ Hold™ ramekin filled with the remaining dressing for those who may want more.
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