Honey Lime Fruit Salad Recipe (2024)

FAQs

Why put lime juice on fruit? ›

A fresh squeeze of lime or lemon juice does magic to a slice of raw fruit. That touch of acid brings out the natural sweetness, and intensifies all the flavors. This was something I'd known for years—something my mom used to do to all our fresh sliced fruit.

A simple dressing made with a combination of natural ingredients such as lemon juice, honey or maple syrup for sweetness, and perhaps a touch of olive oil can complement the flavors of the fruits without overpowering them.

Orange Juice or Pineapple Juice

Meanwhile, the acid in the juice prevents fruits like apples and pears from turning brown in the mix. This method is as easy as tossing cut fruit in a few tablespoons of orange juice. You can also use orange juice to create a dressing for your fruit salad.

Lemons provide more vitamin C than limes — but both make a significant dietary contribution of this vitamin. Overall, lemons offer a slightly greater quantity of vitamins and minerals, including potassium, folate, and vitamin B6.

Lime: Pairs well with apple, berries, cherry, ginger, papaya, plum, strawberry, and tropical fruits, but it's usually an accent for beverages.

The natural sweetness of honey can enhance the flavor of fruit, and both honey and fruit are sources of important nutrients.

While you can serve the Fruit Salad immediately, my preference is to chill it for several hours (or even overnight) so the sugar syrup has time to both soften and flavor the fruits.

This will be The Best Fruit Salad to ever cross your lips! The honey-lime dressing is sweet, tangy and pairs perfectly with whatever fruit is in season. It's cool, refreshing and tastes even better when made a day in advance!

In fruit salad, we use fleshy sweet fruits, which do not necessarily fit into botanical definition of fruit, e.g. banana. Botanically, Banana is a false fruit. A layman calls it a fruit, because it is fleshy and sweet. We do not use tomato in fruit salad, as it is not sweet.

What is a creamy fruit salad made of? ›

Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated. Fold in pineapple, fruit co*cktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

To prevent the effects of oxidation, fruit needs citric acid, and lemons are full of it. As a natural antioxidant, lemon juice can help prolong the life of fruit salad (as well as its visual appeal) by inactivating the enzyme polyphenol oxidase, which is responsible for the browning.

I've preserved cut fruit for at least 6 hours before using just lemon juice. Lemon juice inhibits the oxidation of the fruit which prevents browning as well of a loss of crispness. One lemon should be enough juice for a 1.5 quart bowl of cut fruit. Simply squeeze it over the fruit and toss gently to prevent bruising.

When it comes to food, lime is a great way to add a tart and acidic flavor that can really brighten up a dish. It's often used in Mexican cuisine, where it pairs well with spicy dishes. But it can also be used in more subtle ways, as a way to add brightness to flavors that might otherwise be a little bland.

Brush lime juice on avocado and apple halves

The citric acid in the juice slows the browning process and keeps your fruit looking fresh and appetizing.

Limes are green citrus fruits that grow well in many climates. With it's weak acidity (low pH), the juice of the lime inhibits the growth of organisms that would spoil food like bacteria and mold (Lambert, 1999), helping keep food safe for consumption.