This fruit salad recipe with fresh mint, crushed walnuts, and a citrus and honey dressing is sweet, tart, fresh, and delicious. Make this summer fruit salad recipe for your next BBQ!

fruit salad topped with mint and walnuts on a blue plate with a gold serving spoon.
Photo Credits: Caitlyn Bensel

Fruit salad, like any good salad recipe, needs a really good dressing.

To me, fruit salads often miss the mark on one of my essential salad rules: delicious dressing! Naked fruit salads often feel like a smoothie that hasn’t been blended yet. And, while throwing a medley of fresh fruits in a bowl will do the trick in a pinch, this fruit salad recipe takes things up a notch with a sweet-meets-tart dressing.

The lime and honey syrup mixes with fresh berries and cherries to tie all the flavors together, marrying the fruits to make them more balanced and cohesive. Just a splash of rose water or orange blossom water is totally optional but adds a distinctly Mediterranean flair that sets this fruit salad apart and will leave your guests asking for the recipe. In fact, this one was such a hit I included it in my first cookbook

Table of Contents
  1. What You'll Need
  2. How to Make Fruit Salad
  3. Can you Make Fruit Salad Ahead of Time? 
  4. What to Serve with Summer Fruit Salad
  5. More Fruit Salad Recipes
  6. Try our New Rose Water!
  7. Fruit Salad with Citrus Honey Dressing Recipe

What You'll Need

This fruit salad recipe works well with whichever fresh fruits are in season, look for the best available at the market, or whatever you have on hand. Here’s what I use in the late summer and early fall, but feel free to tweak the salad to meet your needs (or for more of a citrus-focus, check out our citrus salad):

  • Limes: Make a citrusy dressing to draw the flavors together. Feel free to substitute lemons. 
  • Honey: Gives balance and body to the dressing. Use a high quality variety that’s on the lighter side, like our Greek Alfa honey
  • Rosewater or orange blossom water (optional): You can leave it off or order our favorite all natural floral waters from our shop. Keep in mind not all rose water is created equal. Look for one without alcohol.
  • Fresh fruit: I used a variety of red fruits—cherries, strawberries, blackberries, and raspberries. Pomegranate seeds add crunch but you can leave them off if you can’t find any—or grab the seeds that come in the plastic tubs. 
  • Walnuts: Add crunch and an earthy quality to balance the bright fruit salad. 
  • Mint: Adds a refreshing quality and is a classic pairing for rosewater.
fruit salad topped with mint and walnuts on a blue plate with a gold serving spoon next to 3 gold teaspoons, a small bowl of fruit salad and an empty plate.

How to Make Fruit Salad

To make a basic fruit salad, just throw seasonal fruits in a bowl and mix. This recipe takes things a step further, adding a bright dressing, a hint of rose water, and fresh herbs. Here’s how I make this summer fruit salad:

  • Make the dressing. In a small saucepan over medium heat, stir together the juice of 3 limes and 3 tablespoons of honey. Stir just until the honey is incorporated and the mixture is warm, about 2 minutes. Remove from the heat and stir in ½ teaspoon of rosewater or orange blossom water, if using. Set aside to cool.
  • Mix the salad. In a large bowl, combine 1 cup of halved cherries, 2 cups of thinly sliced strawberries, 1 cup of blackberries, ½ cup of raspberries, and ¼ cup of pomegranate seeds (if using). Add the dressing and give the fruit a gentle toss to combine. 
  • Finish and serve. Add ⅓ cup of chopped walnuts and 2 tablespoons of mint. Gently toss to combine. Transfer the salad to a platter or individual bowls and serve.

Can you Make Fruit Salad Ahead of Time? 

To get ahead, mix the fruits in a large bowl. Keep in your refrigerator for up to one day. You can make the dressing a few hours beforehand, cover, and set aside at room temperature. When you’re ready to serve, give the dressing a final whisk, add the herbs and toss with the salad. 

What to Serve with Summer Fruit Salad

This sweet-meets-tart fruit salad recipe works best as part of a summer BBQ. Grill sweet corn on the cob, zucchini, and a savory entree. Slightly spicy, smoky grilled harissa chicken will hit all the notes for a big flavor party. Grilled skirt steak or swordfish, with a lemon and garlic marinade would also play well with the bright fruit salad.

More Fruit Salad Recipes

Browse all Mediterranean recipes.

Visit Our Shop.

a bottle of O Florale rose water.

Try our New Rose Water!

This all natural rose water adds a delicate flavor that enhance the sweetness of your fruit!

4.75 from 4 votes

Fruit Salad with Citrus Honey Dressing

Suzy Karadsheh
summer fruit salad web story poster image.
This fruit salad was inspired by the bags of cherries that mark summer in my kitchen, which are unbelievably delicious with a medley of summer's vibrant red fruits. In case fresh pomegranate seeds are hard to come by, you can opt for the pre-prepared cups available in your supermarket's refrigerator section–or leave them off entirely. A syrupy honey and citrus dressing and crunchy walnuts brings this fruit salad to new heights.
Prep – 10 minutes
Cook – 5 minutes
Total – 15 minutes
Cuisine:
American/Mediterranean
Serves – 6
Course:
Appetizer, Salad

Ingredients
  

For the Dressing

  • 3 large limes, juiced (about 6 tablespoons)
  • 3 tablespoons honey
  • ½ teaspoon rosewater or orange blossom water (optional)

For the Salad

  • 2 cups thinly sliced fresh strawberries
  • 1 cup fresh cherries, pitted and halved
  • 1 cup blackberries
  • ½ cup raspberries
  • ¼ cup pomegranate seeds (optional)
  • cup roughly chopped walnuts, raw or toasted
  • 2 tablespoons roughly chopped fresh mint leaves

Instructions
 

  • Make the dressing. In a small saucepan over medium heat, stir together the lime juice and honey. Stir just until the honey is incorporated and the mixture is warm, about 2 minutes. Remove from the heat and stir in the rosewater, if using. Set aside to cool.
  • Mix the salad. In a large bowl, combine the strawberries, cherries, blackberries, raspberries, and pomegranate seeds (if using). Add the dressing and give the fruit a gentle toss to combine.
  • Finish and serve. Add the walnuts and mint and gently toss. Transfer the salad to a platter or individual bowls and serve.

Notes

  • Feel free to swap whichever seasonal fruits you have on hand. 
  • This recipe is reimagined from my first cookbook, which you can find just about wherever books are sold
  • Visit our shop to browse quality Mediterranean ingredients including olive oilshoneyjams and spices.
     

Nutrition

Serving: 2gCalories: 135.5kcalCarbohydrates: 25.2gProtein: 2.4gFat: 4.8gSaturated Fat: 0.4gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 0.6gSodium: 2.2mgPotassium: 262.9mgFiber: 5gSugar: 17.2gVitamin A: 93.2IUVitamin C: 48.1mgCalcium: 38.9mgIron: 1mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 4 stars
    I made this over the weekend and it was delicious! The combination of the fruit mixed with the dressing was delicious and brought my mouth to life. My local store did not have Cherries so I substituted Red Grapes and it turned out fine. The only thing I would do differently is cut the Strawberries a little bigger so they don't get too soggy. Also, a big bonus, the next day, the salad creates a tasty juice. Definitely on my favorite list.

  2. 5 stars
    I made this tonight, berry season is short where I live so being above to combine them with such a delicious dressing was amazing ! I took your suggestion and had it with grilled chicken seasoned with a Turkish spice blend .

    1. Hi, Gwen. This is from Suzy's first cookbook. At the moment, that is the only cookbook she has (but hopefully not the last)!