Description

Celebrate St. Patrick’s Day with this vibrant and refreshing Festive Green Fruit Salad. Packed with a variety of green fruits like grapes, kiwi, green apple, honeydew melon, and pineapple, this no-cook salad is lightly dressed with a zesty lime-honey dressing and garnished with fresh mint and festive green sprinkles or edible glitter. Perfect as a healthy side dish or a light dessert, it’s quick to prepare and naturally vegan, gluten-free, and dairy-free.

Ingredients

Scale

Fruits

1 cup green grapes, halved
1 kiwi, peeled and sliced
1 green apple, cored and chopped
1/2 honeydew melon, scooped or cubed
1/2 cup fresh pineapple chunks

Dressing

1/2 lime, juiced
1 tablespoon honey

Optional Garnishes

2 tablespoons chopped fresh mint (optional)
Green sprinkles or edible glitter (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Combine the Fruits: In a large bowl, add the halved green grapes, sliced kiwi, chopped green apple, honeydew melon pieces, and fresh pineapple chunks. Gently toss to mix the fruits evenly.
Prepare the Dressing: In a small bowl, whisk together the fresh lime juice and honey until the mixture is smooth and well combined to create a tangy, sweet dressing.
Toss the Salad: Drizzle the lime-honey dressing over the mixed fruits. Gently toss the salad to ensure all the fruit pieces are evenly coated with the dressing.
Add Fresh Mint: If using, sprinkle the chopped fresh mint over the salad and stir lightly to distribute the mint without bruising the fruit.
Chill the Salad: Cover the bowl and place it in the refrigerator. Chill for at least 15 minutes to allow the flavors to meld together nicely.
Garnish and Serve: Just before serving, sprinkle the salad with green sprinkles or edible glitter for a festive St. Patrick’s Day look. Serve the salad cold and enjoy the refreshing taste.

Notes

You can substitute other green fruits such as sliced cucumbers, green pears, or avocado chunks for variation.
For added protein and texture, toss in a handful of pistachios or pumpkin seeds.
This salad is best enjoyed fresh on the same day to preserve the fruits’ crispness and flavors.