Honey Lime Fruit Salad

Honey Lime Fruit Salad




Total Time: 20 mins

Prep Time: 20 mins

Yield: 8-10 servings

Dish Size: 1.5-Quart Dish


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





  • 4kiwis, peeled and chopped
  • 1 24-ounce jarrefrigerated mandarin oranges, drained
  • 1 24-ounce jarrefrigerated mango slices, drained and cut into smaller pieces
  • 2 cupsseedless grapes
  • 1 20-ounce canpineapple chunks, drained



  • 1 cupvanilla yogurt
  • 2 Tbsphoney
  • juice of 2limes
  • 1 tspgrated lime zest
  • ¼ cuptoasted sliced almonds




  1. Combine all salad ingredients in a 1.5-quart temp-tations® baking dish.
  2. In a mixing bowl, combine 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 almonds. Serve alongside a temp-tations® dipping dish or EZ Hold™ ramekin filled with remaining dressing for those who may want more.


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.