This Fruit Salad > Store Bought Fruit Cup
This fruit Salad recipe is super simple — just three fruits, pineapple, mango, and raspberries which are among my favorites. It’s jazzed up with a very simple citrus vinaigrette. I made this for our brunch this weekend and there was a bit leftover (it’s hard to leave room for fruit when there’s a pile of waffles on the table!)
The leftovers have been the perfect afternoon snack at work this week. Packed in a small mason jar with a bit of the natural syrup—created from the fruit and vinaigrette melding—this fruit and dressing combination makes for the best fruit cup ever.
♥ Related: Harvest Brown Rice Salad
One tip: be gentle when adding in the raspberries, they are fragile and so pretty whole. I like to mix everything together and then add the raspberries to the top and do a gentle toss of the bowl to incorporate.
Finally, this vinaigrette would work with any fruit combination though, you might want to swap the lime juice and zest for lemon in less tropical variants. But I think what makes this such a good fruit salad is that it’s focused on just a few, perfect fruits, so choose wisely!
Fruit Salad with Honey Citrus Vinaigrette
- 1 pineapple cored, peeled, and cut into bite-sized chunks
- 2 mangoes seeded, peeled, and cut into bite-sized chunks
- 20 raspberries
- ½ orange zest and juice
- ½ lime zest and juice
- 1 tbsp honey
- 1 pinch salt
- Combine the pineapple and mango in a medium bowl and toss to combine.In a small bowl, whisk together the citrus zest, juice, honey, and salt until well combined. Pour over the pineapple and mango. Toss to coat. Top with the raspberries.