Honey-Lime Fruit Salad

Once upon a time, we were having some friends over for dinner. These friends happen to follow a gluten free and vegan diet. What should I serve for dessert? I wondered, since eggs, flour, milk & cream were all out (thus eliminating my dinner party stand-by Pôts de Crème). The answer to my dilemma was clear: fresh fruit! A quick search on Tasty Kitchen provided this recipe, which suited my needs perfectly.

Adorned with a little syrup made with lime juice, honey, sugar, and mint, this fruit dessert is so simple and so fresh. And as soon as the gluten-free and vegan ‘component’ is no longer present, it would also be delicious scooped over ice cream.

Let’s go!

Ingredients

(Serves 6-8)

10 cups fresh seasonal fruit (berries, mangoes, kiwi, peaches, etc.)
3 TBS fresh lime juice
3 TBS chopped mint leaves
3 TBS honey
3 TBS brown sugar

Chop up the mint leaves . . .

. . . and squeeze out that fresh lime juice. My lime was pretty large, so I only needed one to get the 3 TBS of juice.

Combine the lime juice, honey, sugar, and mint to form the dressing.

Whisk it until it’s all combined.

Chop up the fruit:

The chunks of mango were my favorite part.

Berries are also in season, so I loaded ‘er up with blackberries and raspberries and strawberries.

Toss the fruit with the dressing . . .

. . . and serve!

We weren’t able to finish this the first night, and after the salad had spent 2 nights in the fridge I wondered if it would still be holding up okay. The juice from the berries had tinted everything a slight reddish color, but once I got past its appearance, my taste buds swooned. After marinating for a couple days, it’s even better. Each bite of mango was full of minty lime berry juice. I could have eaten 5 pounds of the stuff.

In another life in which I have the stomach of an elephant, of course.

Anyway, it’s the perfect dessert for the summer–no oven or stove involved.

Click here for printer-friendly version: Honey-Lime Fruit Salad

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17 Responses to Honey-Lime Fruit Salad

  1. You have friends who are gluten free AND vegan? And you offer to feed these people? They must be really, really awesome people. ;)

  2. My wife loves doing this. And with fresh mint, it’s just amazing.

  3. amazing. as usual you with your awesome recipes make my mouth water at work. :-p

  4. Sherri says:

    You make a fruit salad after my own heart. I add mangoes, lime, mint, etc. Get many compliments on the salad because, apparently, people do not often do mangoes and / or mint. Anyway…… delish….

  5. skippymom says:

    Huge fruit salad fans over here. That looks amazing thanks.

    What I really want to know is what did you feed them for dinner – I would simply have no idea.

    • Jenna says:

      We had White Bean Dip with corn chips for an appetizer, Sweet & Sour Tofu over rice and Chilled Asian Cucumbers on the side for the main course, and the fruit salad for dessert (all the recipes are on my blog =).

  6. kayawilson says:

    This sounds yummy! I can hardly wait to taste it.

  7. Twinky says:

    Oh Goodness that looks GOOD!
    It would also be yummy with some yogurt on top if you don’t want the calories of ice cream…. I have been doing fresh blueberries in yogurt for breakfast these days.
    What kind of mint? Peppermint, spearment, or just generic “mint”?

  8. Vicki DeArmeyv says:

    My garden bed is over run with spearmint. I had two little plants out last summer to do my Moroccan tea and it just took over..I could supply a grocery store with fresh mint. I am actually making up bags with the mint, gunpowder tea and giving it as gifts to make Moroccan tea with.

    • Jenna says:

      Oh wow! Overrun with mint sounds like a great place to be! =) I loooove Moroccan tea but don’t know how to make it (we used to have it at a little restaurant in Bloomington called ‘Casablanca’ that has–sadly–since closed). Could you share your recipe??

  9. Veronica says:

    Great idea with the dessert! Very simple, healthy, and it looks delicious! I’m curious what you served them for the main meal. Will we be seeing those dishes too? I often cook veg and vegan for myself as I don’t like meat very much.

  10. Joanne says:

    Dude, what did you make for DINNER?!?!? Gluten free AND vegan…that’s rough. They basically can’t go out to dinner anywhere!

    I am so loving this fruit salad. that minty lime syrup…basically heaven. And the best part is, you could totally eat 5 pounds of it without even a speckle of guilt. Can’t say that about chocolate cake!

  11. deeelish! i have some CSA mint i need to use up, this’ll be the ticket. :)

  12. sugarcrafter says:

    I wish I had this for lunch right now. I’m starving and it looks perfectly lovely and refreshing!

  13. Pingback: Honey-Lime Fruit Salad « The Pajama Chef

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