Lemon-Mint Spring Fruit Salad
A vibrant and refreshing salad of seasonal fruits tossed in a zesty mint-lime dressing, perfect for a light spring meal or side dish. This general-inspired salads ready in about 15 minutes pairs fresh, hulled and sliced strawberries, medium, peeled and sliced kiwi, peeled and sectioned grapefruit into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, fresh, hulled and sliced strawberries
- 1 medium, peeled and sliced kiwi
- 1/2, peeled and sectioned grapefruit
- 1/4 cup, fresh, finely chopped mint leaves
- 1 tbsp, fresh lime juice
- 1 tbsp honey
- pinch salt
- 1 tbsp water
Instructions
- Step 1: In a small bowl, whisk together 1 tbsp fresh lime juice, 1 tbsp honey, and a pinch of salt until the honey dissolves. Add 1 tbsp water and whisk to emulsify the dressing.
- Step 2: Add the finely chopped 1/4 cup fresh mint leaves to the dressing and stir to combine, letting the mint infuse for 5 minutes.
- Step 3: In a large bowl, combine the sliced strawberries, kiwi, and grapefruit sections. Pour the mint-lime dressing over the fruit and toss gently until evenly coated.
- Step 4: Chill for 15-20 minutes in the refrigerator to allow the flavors to meld, then serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Mint Spring Fruit Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Mint Spring Fruit Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.
Can I substitute ingredients in Lemon-Mint Spring Fruit Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Mint Spring Fruit Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Mint Spring Fruit Salad?
General salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
