Honey Lime Fruit Salad Recipe (2025)

FAQs

How do you keep fruit salad from getting soggy? ›

It's best to store fruit salad in an airtight container in the refrigerator. These containers create the perfect level of moisture and humidity for cut fruit, helping the pieces stay fresher for longer. We also love using these reusable silicone bags to create individual portions that are easy to grab and go for lunch.

Use citrus juice, like orange or lemon juice

“To prevent fruit salad from turning brown, you can toss the fruits in a mixture of citrus juice (like lemon or orange juice) before combining them, as the citric acid in the juice helps inhibit enzymatic browning by reducing the fruits' exposure to oxygen,” she says.

Yes! This fruit salad is actually a great make-ahead recipe, as the flavors need time to meld in the fridge before serving.

Lettuce needs good airflow with some moisture (but not too much!) to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow air circulation while it's held in the fridge.

Use a salad spinner to remove as much excess water as possible, then dry off your veggies with some paper towel to soak up any moisture that may remain. After you've gotten your produce as dry as possible, wrap them in a paper towel to make sure no moisture remains.

Try not to mix acidic fruits, such as grapefruits and strawberries, or sub-acidic foods such as apples, pomegranates and peaches, with sweet fruits, such as bananas and raisins for a better digestion. However, you can mix acidic with sub-acidic fruits. For a similar reason, you should not mix guavas and bananas.

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.

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 cocktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil. Cook the ingredients, stirring, until thickened and bubbly, about two minutes. Use a silicone spatula to scrape down any juices that bubble up the sides of the pan.

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.

How do you keep fruit from browning with honey? ›

Soak in honey water. “There is a compound in honey that stops the enzyme responsible for oxidation,” writes Epi contributor Sheela Prakash on why honey can be an effective antidote to browning. Whisk 2 tablespoons honey into 1 cup water and soak your apple slices in the mixture for 1–3 minutes.

Lemon juice, Vinegar, clear soda will all prevent food from turning brown quickly. These liquids are acidic, so they will lower the pH of the food surface. Olive oil, will also prevent food from browning, but is less effective than the acids. Water and salt water will also slow the browning of foods.

This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

Very ripe bananas: While I love a banana, ripe bananas can cause a mushy mess in a fruit salad. They can also turn brown and make it just look less pretty. And, you want a pretty fruit salad, am I right?! Melons, like watermelon and cantaloupe: Now, don't come at me!

The first step is to thoroughly rinse them in cold water, which helps the berries stay crisp and not turn mushy. Some people allow their produce to soak in baking soda water to rid of tiny bugs, but I don't mind the extra protein.