Pineapple Lime Fruit Salad

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This recipe is loaded with vibrant colors and refreshing, fruity flavors!

This beautiful pineapple lime fruit salad is the perfect snack any time of day!

We eat with our eyes, and there’s nothing more eye-catching than a tropical fresh fruit salad. With vibrant reds, oranges, yellow, purple, and green, this pineapple lime fruit salad with skinny simple syrup is an attention-getter. Although it’s not the first item we think to bring to an event, this modest fresh fruit salad has saved the day more than once! Not to brag, but on a table laden with typical sweets and cookies, this unassuming bowl of summer becomes a dark horse. And it only takes one person to exclaim how good it is to get the rest in line.

Before going any further, here’s a great cast of characters in this recipe: raspberries, red grapes, mandarin oranges, mango, pineapple, and kiwi. Of course, this salad is open for reinterpretation, so use this fantastic mix or swap-in the fruits you have on hand.

The Secret: Salad’s Skinny Simple Syrup

Vibrant and flavorful, this yummy fruit salad packs a whole bunch of nutrients into a single serving!
Photo Credit: Arianna Negri

Just the sound of simple syrup seems cloyingly sweet. It couldn’t possibly be healthy, right? Well, when done right, this concoction can be amazingly light.

A syrup is just water boiled with sugar. To make the syrup for this recipe, we only use two teaspoons of honey. When we add a splash of pineapple and lime juice to the mix, a zesty happiness appears. Throw in some zested lime and grated ginger for good measure, and you’ve got a subtly sweet salad dressing that keeps your audience guessing. And isn’t that the fun part of sharing a dish with someone?

If you can boil water, you’ve got this! All you need to do is throw the juice, water, and honey together. Then, boil for three minutes. After that, stir in your zested ginger and lime and go freshen up. The best part is the dressing can be made a day ahead, so you won’t have to rush to make it at the last minute.

Ripe Fruit Keeps The Salad Fresh

Complete your brunch buffet with this gorgeous fruit salad recipe.
Photo Credit: Arianna Negri

Sometimes, the hardest part of making fruit salad is picking ripe fruit. To get a good mango, don’t pick a firm one unless you’re buying a week ahead. Mangoes need just the tiniest bit of squish to taste good, and they should have a golden orange and yellow skin. 

Just like our mango friend, pineapple should also have a little give. If a bit of aroma comes from the fruit, that’s a great sign, but a very strong scent (or a super squishy texture) is an indicator you should skip it. An even amount of gold on its husk is also a good sign but stay away from fruit with dark patches or spots.

Under-ripe fruit are the worst because they make an already sour fruit taste more sour. That’s why the skinny simple syrup comes into play as a character that pulls everything together. And, honestly, no matter how ripe your fruit, raspberries will always make somebody’s mouth pucker.

At any rate, fruit is the best treat nature has to offer. It’s up to us to make it happen at any time. From stocking that fruit bowl on our kitchen counter to offering our pineapple lime fruit salad at gatherings, we got this. In the end, it will taste so sweet!

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Pineapple Lime Fruit Salad

This fresh and fruity salad is the perfect Summer side!
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Yield 12 People
Serving Size 1 cup
Course Dessert, Side Dish, Snack
Cuisine Philippines, Thailand

Ingredients

  • 1/3 cup lime juice
  • 1/3 cup water
  • 1/4 cup pineapple juice
  • 2 teaspoons honey
  • 1 teaspoon lime zest
  • 1/2 teaspoon fresh ginger grated on zester
  • 1 pineapple cut in chunks
  • 3 mango peeled
  • 5 manadarins peeled
  • 1 cup red seedless grapes
  • 3 kiwi peeled, sliced, then halved
  • 1 cup raspberries

Instructions

  • In a small saucepan on high heat, combine the lime juice, water, pineapple juice, and honey. Bring the mixture to a boil. After three minutes, remove and cool down. Add lime zest and ginger and stir. May be done a day ahead and stored in the refrigerator.
  • In a large bowl, add pineapple, mango, mandarins, and grapes. Can be done a day ahead. Cover and refrigerate. Do not pre-prep kiwi if making ahead of time.
  • When ready to serve or an hour before, cut and add kiwi and half of the raspberries. Add enough dressing to coat the fruit. Gently stir without breaking apart raspberries and top with remaining raspberries for a finished look. Serve.

Notes

Toasted coconut adds even more tropical flair to the salad. 

Nutrition Information

Serving: 1cup | Calories: 124kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 354mg | Fiber: 4g | Sugar: 24g | Vitamin A: 881IU | Vitamin C: 91mg | Calcium: 41mg | Iron: 1mg |
SmartPoints (Freestyle): 7
Keywords dairy-free, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Want something warm to go with this fruit salad? Try Slow Cooker Dinners For Meatless Monday.

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Alison Borel

Alison Borel came into the culinary world by owning and operating three family restaurants with her husband in San Diego. During that time, she tested, wrote, and taught all the recipes used by her team. She also led cooking classes for small groups. Familiar with vegan and vegetarian cuisine from working in an organic cafe and camp, her preference lies in a plant-based whole foods diet. Alison knows eating for longevity and nutrition not only tastes good, but feels good too.

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