Clear plastic bowl of cut fruit including strawberries, banana, kiwi, pear, plum, kumquats, grapefruit and orange on a dark surface. — Photo: Mervat Salman · CC BY-SA 4.0 · Wikimedia Commons

International · Breakfast · Snack

Fresh Fruit Salad with Lime and Mint

Name: Fresh Fruit Salad with Lime and Mint
Prep time: 20 min
Total time: 20 min
Cuisine: International
Ingredients: 1 1/2 cups whole Strawberries; 1 cup Blueberries; 2 medium Kiwi fruit, peeled; 2 medium Oranges, peeled; 1 medium Apple, cored; 1 cup Red seedless grapes; 1 medium Mango, peeled and stoned; 2 tbsp Lime juice; 1 tsp Lime zest; 1/4 cup loosely packed Fresh mint leaves; 1 tbsp Maple syrup

Fruit salad

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A bright bowl of juicy seasonal fruit tossed in a zesty lime and fresh mint dressing. It's naturally sweet, colourful and refreshing for breakfast, a snack or a light dessert.

Prep: 20 min
Cook: No cooking
Total: 20 min
Serves: 6

Easy
Vegetarian
Vegan
Gluten Free
Dairy Free

Per serving118kcal6% of a 2,000 kcal day

2gProtein

30gCarbs

1gFat

5gFiber

Calories come from: Carbs 91% · Fat 4% · Protein 5%

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Ingredients

For 6 servings

1 1/2 cups whole250 gStrawberries
1 cup150 gBlueberries
2 medium150 gKiwi fruit, peeled
2 medium260 gOranges, peeled
1 medium180 gApple, cored
1 cup150 gRed seedless grapes
1 medium200 gMango, peeled and stoned
2 tbsp30 gLime juice
1 tspLime zest
1/4 cup loosely packed5 gFresh mint leaves
1 tbsp20 gMaple syrup (optional)

Steps

1
Rinse the strawberries, blueberries and grapes under cold water and pat dry.
2
Hull the strawberries and cut them in halves or quarters.
3
Halve the grapes.
4
Peel the kiwis and cut them into half-moons.
5
Peel the oranges, remove the white pith and cut into bite-sized segments.
6
Peel the mango, cut the flesh from the stone and dice it.
7
Core the apple and cut it into small cubes, leaving the skin on.
8
Finely zest the lime, then squeeze out the juice.
9
Finely chop the mint leaves.
10
In a large bowl, whisk the lime juice, lime zest, mint and maple syrup (if using).
11
Add the apple first and toss it in the dressing to stop it browning.
12
Add the remaining fruit and fold gently to coat.
13
Serve straight away, or chill for up to 2 hours before serving.

Swaps, storage and make-ahead

Swaps

Use agave syrup or a little honey instead of maple syrup, noting honey makes it no longer vegan.
Swap the apple for a firm pear if that is what you have on hand.
Replace the mango with pineapple chunks or use frozen mango, thawed and drained, for easier shopping.
Leave out the maple syrup entirely for a lighter, less sweet version if your fruit is ripe.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 1 day, as the fruit softens and releases juice. Do not freeze, because the thawed fruit turns mushy.

Make ahead

Whisk the lime, mint and maple dressing and wash the berries and grapes up to a day ahead, keeping them covered in the fridge. Cut the apple, mango, kiwi and oranges and combine everything no more than 2 hours before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

No major allergens in the ingredients.

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (230 g)	Per 100 g
Calories	118 kcal	51 kcal
Protein	1.7 g	0.7 g
Carbohydrates	29.8 g	13 g
of which sugars	22.5 g	9.8 g
Fiber	4.8 g	2.1 g
Fat	0.6 g	0.3 g
of which saturated	0.1 g	0 g
Sodium	3 mg	1 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.