4th of July Fruit Salad
Cold fruit salad belongs on a July picnic table. Especially one that takes about 15 minutes to make and doesn’t leave you stuck near the stove while everyone else is outside. This 4th of July fruit salad keeps things simple with strawberries, blueberries, bananas, and a quick honey lime dressing. I like this version because it tastes fresh instead of overly sweet. The lime cuts through the honey just enough, and the bananas make it feel a little more substantial than the usual berry mix. It’s the kind of side dish that disappears early at cookouts.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
Scale
- 16 oz strawberries, halved
- 1 pint blueberries
- 3 bananas, sliced into thick chunks
- 1/8 cup honey
- Juice of 1 lime
Instructions
- Wash and dry the strawberries and blueberries thoroughly.
- Slice the strawberries in halves and cut the bananas into thick chunks.
- Combine the strawberries, blueberries, and bananas in a large bowl.
- In a small bowl, whisk together the honey and fresh lime juice until smooth.
- Drizzle the honey lime dressing over the fruit.
- Gently toss the fruit until lightly coated.
- Refrigerate for 15 to 20 minutes before serving if desired.
Notes
- Use firm ripe strawberries for the best texture.
- Slice bananas thick so they hold up longer in the salad.
- Fresh lime juice works better than bottled juice.
- Do not overmix the fruit after adding the dressing.
- This salad is best served the same day it is made.
Nutrition
- Serving Size: 1 cup
- Calories: 128
- Sugar: 20
- Sodium: 3
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 4
- Protein: 1
- Cholesterol: 0
