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close up on a fruit salad on a white serving plate.
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5 stars (3 ratings)

Fruit Salad

The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.
Prep Time20 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 8 Servings
Calories: 105kcal
Author: Nora Taylor

Ingredients

  • 1 pound fresh strawberries, hulled and sliced
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 2 peaches, sliced or mango
  • 3/4 cup cherries, pitted and halved
  • 4 kiwis, peeled and chopped
  • 1/4 cup chopped fresh mint optional

Dressing

  • 1/4 cup agave or pure maple syrup
  • zest of 2 limes about 2 teaspoons
  • 2 tablespoons fresh lime juice
US Customary - Metric

Instructions

  • Add all fruit and mint to a large bowl.
  • Whisk the dressing ingredients in a small bowl, then pour over the fruit and toss to coat.
  • Serve immediately. Fruit salad will keep in the refrigerator for 3 days or so. You can also chop the fruit 1 day in advance, then make the dressing and toss right before serving.

Notes

  1. Feel free to switch up the fruits depending on what you have and like.
  2. You can add a few dollops of vegan yogurt or vegan cool whip topping for a creamy twist.

Nutrition

Serving: 1of 8 servings | Calories: 105kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 282mg | Fiber: 4g | Sugar: 19g | Vitamin A: 191IU | Vitamin C: 76mg | Calcium: 32mg | Iron: 1mg