1 1/2cupblueberriesfor this recipe, make sure they’re fresh! You really want them to “pop” in your mouth with sweet juiciness. Their color is beautiful, and they’re chock full of antioxidants.
1 1/2cupstrawberriesget them as fresh as you can! Homegrown, hand-picked from a local strawberry patch, purchased from your local farmer’s market or grocery store when at the height of their growing season: however you get them, they’re juicy redness will perfectly complement the other fruits in this super simple, healthy recipe.
1 1/2cupcantaloupeseeded and cubed, these juicy orange bits of deliciousness will taste great with the strawberries and blueberries, and their flavors complement each other beautifully.
1 1/2cupalmondsraw for optimum healthiness and sliced thin, these nuts add just a touch of crunch to an already perfect fruit salad cup.
1 1/2cupcoconuttry to find this shredded goodness unsweetened, because the fresh fruit in this salad is sweet and delicious without the extra added sugar!
2tbsplime juiceif you can find it, go for the “not from concentrate” kind for best flavor
2tbsphoneylocally sourced is ideal, for optimum health benefits, but try to go for “raw” and “unfiltered” for even more flavor and healthiness
Instructions
Wash cantaloupe rind with dish soap and water. RINSE WELL! (Although you’ll be removing the rind, washing it with soap and water, first, ensures you won’t contaminate the fruit inside when you cut through the cantaloupe with your knife.)
Rinse fresh blueberries and strawberries.
Prepare fruit:
Cantaloupe: slice melon in half. Cut into two halves. Then, scooping out the seeds from each half with a spoon. Cut each half into four parts; you’ll have eight pieces, altogether. Wrap 7 parts in plastic and refrigerate for another recipe, or for snacking during the week. For the remaining piece of cantaloupe, carefully remove rind with a knife and cut into bite-sized cubes. Set aside.
Strawberries: carefully slice off green tops, then slice each berry into quarters. Set aside.
Blueberries: remove any bits of blueberry stems that might be remaining on berries.
Assemble:
Combine washed and prepared fruit in a serving bowl and set aside.
For honey-lime dressing: combine honey and lime in a small bowl and stir briskly until combined
Add honey-lime dressing to fruit bowl and toss everything together to mix and coat well.
Divide coated fruit into three serving bowls. Top each with a sprinkling of unsweetened coconut and sliced almonds.
Enjoy!
Video
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