Thanksgiving Fruit Salad
Delicious fruit tossed in a sweet and tangy honey lime dressing. Topped with dried cranberries and chopped walnuts. Not too heavy or overly sweet!
Servings 8
Calories 165kcal
Equipment
- small bowl for the dressing
- medium to large serving bowl
- measuring cup(s)
- measuring spoons
Ingredients
Fruit Salad Ingredients
- 1 red apple, cored and diced into bite-size pieces (I recommend leaving the peal on for added extra color) I tested this recipe with a Gala apple
- 1 cup green grapes
- 1 cup red grapes
- 8 oz pineapple chunks in pineapple juice (drained but save the juice for now)
- 1 medium naval orange, peeled and rind removed, segments separated
- 1 banana (slightly under-ripe)
- 3-4 tablespoon dried cranberries
- ½ cup walnut halves and pieces (use more if you want to)
Honey Lime Dressing
- 3 tablespoon honey
- 3 teaspoon lime juice I tested this recipe with bottled lime juice
- 3 teaspoon reserved pineapple juice
Instructions
- Wash the apple and grapes under running water to remove any dirt and/or bacteria. Dry with paper towels.
- Place the apple, grapes, pineapple chunks, and orange segments into a large serving bowl.
- In a small bowl, mix the honey lime dressing ingredients and pour it into the bowl with the fruit.
- Slice the banana into the fruit mixture and gently toss to coat all the fruit to keep them from turning brown. Cover and refrigerate until you're ready to serve it.
- Right before serving, sprinkle the cranberries and walnuts on top.
Notes
Recipe Tips
- Pick out the freshest fruit with no bruises or soft spots.
- To make it ahead of time, simply keep it covered in the fridge until the next day. I would save the banana as the last item to add before serving.
- Store the fruit salad in an airtight container in the refrigerator for up to 3 days. The banana might get a little browned so you can choose to remove it if it's too brown or mushy for your liking.
- Use a pear instead of the apple.
- Add some pomegranate seeds.
- Add blueberries or kiwi.
- Use lemon juice instead of the lime juice.
- Swap the walnuts with pecans.
- Sprinkle some poppy seeds or fresh mint on top right before serving.
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Nutrition
Calories: 165kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 255mg | Fiber: 3g | Sugar: 26g | Vitamin A: 100IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 1mg
