Summer Fruit Salad with Honey Lime Dressing
2 pints fresh strawberries
2-3 fresh mangoes
1 can pineapple chunks, drained
4 ripe kiwis
1 large lime
½ cup honey
Remove strawberry stems. Cut strawberries in half if they are small; quarter the larger ones. Place strawberries in a large bowl. Dice mango and add it to strawberries. Dump in the pineapple. Peel and dice kiwis and add them. Toss all fruit together.
In a small bowl, zest lime, then add the juice of the lime. Add honey and mix well. Pour about half of the dressing over fruit and lightly toss. Add more dressing if desired. Serve immediately.
Note: To prepare ahead of time, peel and cut fruits, but store them in separate bags in fridge. Make dressing and store it separately as well. When ready to serve, dump all prepared fruits into a large bowl and pour on desired amount of dressing.
Makes 12-16 servings.
I had to guess on the number of servings. We had seven adults and three kids that day, and there was enough leftover that the four of us had some that night with dinner and the next day for lunch. Also, I only used about half to two-thirds of the dressing for this amount of fruit. But I left the recipe this way because it's kind of awkward to zest half of a lime, and you might want to use more than I used anyway.
I served this fruit salad with Slow Cooker Chicken Caesar Sandwiches and BLT Dip with crackers, broccoli, cauliflower, and carrots. And we had Orange Creamsicle Cookies for dessert. Those recipes will be coming soon.
Happy Baptism Day, Kara!