Fruit Salad with Lime and Mint

This fruit salad with lime and mint is a colorful mix of strawberries, mango, pineapple, kiwi, blueberries and grapes, tossed with fresh lime juice and torn mint. The lime keeps the fruit bright and stops it browning, so there’s no need for added sugar or syrup. It takes 20 minutes and serves 6, with about 115 calories and 4 g of fiber per serving. It’s perfect for breakfast, a packed lunch, a barbecue dessert, or a healthy option on a party table.

• Serves: 6
• Prep time: 20 minutes
• Cook time: none
• Total time: 20 minutes, plus 15 minutes chilling if you have time

Ingredients

• 250 g (about 1⅔ cups) strawberries, hulled and halved or quartered
• 1 large ripe mango (about 300 g of flesh), cubed
• 300 g (2 cups) fresh pineapple, cubed
• 2 kiwifruit (about 150 g), peeled and sliced
• 150 g (1 cup) blueberries
• 150 g (1 cup) seedless grapes, halved
• Juice of 1 to 2 limes (about 20 ml), plus a little zest
• A small handful of fresh mint leaves, torn or finely shredded

Method

1. Wash the berries and grapes in a colander under running water, then drain well. Rinse the outside of the mango, pineapple and kiwi before cutting, so the knife doesn’t carry dirt from the skin into the flesh.
2. Prepare all the fruit, cutting the larger pieces to roughly the same bite size.
3. Put the mango, pineapple, kiwi, grapes and blueberries in a large bowl.
4. Add the lime juice and zest and toss gently.
5. Add the strawberries last, as they’re the most delicate, and fold them in.
6. Chill for 15 minutes if you have time, so the flavors come together.
7. Scatter with mint just before serving.

Tips

• Choose ripe, in-season fruit. Ripe fruit is sweet enough that you won’t miss added sugar.
• Cut evenly. Similar-sized pieces look better and are easier to eat.
• Add delicate fruit last: strawberries, raspberries and banana bruise and soften quickly.
• Add banana and apple just before serving, and coat them in lime juice, as they brown fast.
• Use the juice. Any juice left in the bowl is good poured over yogurt or porridge.

Swaps and variations

• Tropical: use papaya, passion fruit and lychees, and a little grated fresh ginger.
• Winter: use oranges, pomegranate seeds, apples, pears and grapes.
• Creamy: serve with plain Greek yogurt or a spoonful of crème fraîche.
• Crunch: sprinkle with toasted coconut flakes, chopped pistachios or pumpkin seeds just before serving.
• Herbs: basil works instead of mint, especially with strawberries.
• Sweeter: if your fruit isn’t very ripe, drizzle with 1 to 2 teaspoons of honey. Note that honey counts as free sugar.

Nutrition per serving (estimate)

One serving is a sixth of the recipe, about 215 g. These figures were calculated from USDA FoodData Central values for raw strawberries, mango, pineapple, green kiwifruit, blueberries, grapes, lime juice and spearmint.

A serving of this fruit salad counts as more than 2 of your 5 a day, as an 80 g portion of fruit counts as one, according to the NHS. It’s rich in vitamin C from the strawberries, kiwi, pineapple and mango, and provides fiber and potassium. The sugar comes from whole fruit, not added sugar, so it doesn’t count toward the free sugar limit. Our guide to vitamin C foods explains more, and our article on kiwi benefits covers one of the stars of this salad.

Contains: no major allergens. Kiwifruit can trigger allergy in some people, including some with latex allergy; leave it out if needed.

Food safety and storage

Cut fruit needs to be kept cold. The FDA advises refrigerating cut produce, and it shouldn’t be left out for more than 2 hours, or 1 hour on a hot day. At a picnic or party, keep the bowl over ice.

Store leftovers in a covered container in the fridge and eat within 1 to 2 days. The fruit releases juice and softens over time, and kiwi and pineapple can make the other fruit softer, so it’s best on the day it’s made.

Ways to serve it

• With plain Greek yogurt and a sprinkle of nuts for breakfast. Our Greek yogurt parfait uses the same idea.
• In a packed lunch, in a sealed container with an ice pack.
• As a light dessert after a barbecue or a heavy meal.
• Blended into a smoothie the next day. Our berry smoothie bowl is a good place to start.

Common questions

How do I stop fruit salad going brown?

Use acidic juice, such as lime, lemon or orange juice, and add apples, pears and bananas just before serving.

Can I make it the night before?

You can prepare the firmer fruit, such as pineapple, mango, grapes and blueberries, the night before. Add strawberries, kiwi, mint and lime juice on the day.

Is fruit salad good for weight loss?

It can be. It’s low in fat and calories, high in water and fiber, and makes a good swap for desserts and sweet snacks.

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.