Citrus Mint Fruit Salad

I have to say at the moment, my favorite flavours are lime, cilantro, black pepper & garlic. Mixing these together to create really any meal always puts a HUGE smile on my face. Be prepared to see some upcoming posts with those delicious flavours in the mix…

In saying that, I’m sure if I continue to make meals exclusively with these flavours, my family will think we’re eating the same meal every night. So it’s time to mix it up a little!

Citrus Fruit Salad

Spring (even though there in fact is still snow on the ground) is a GREAT time to start injecting vibrant tropical flavours into every day meals. I tend to try to stay away from buying things I can easily make at home, and so today I share with you… Citrus Mint Fruit Salad. An easy side to pancakes or waffles in the morning, perfect for a snack during the day, I even put it on my daughters’ school lunches. This quick meal will help get you through the week – plus the longer it sits, the longer the flavours come together… that is, of course, if it lasts long enough in the fridge.

If you don’t have one – I strongly recommend you get a zester. I have used a fine cheese grater for years, and always end up frustrated, and not with enough zest that I would like. This one tiny kitchen utensil will save time, frustration, and at times – your knuckles.

Citrus Mint Fruit Salad

A simple and delicious fruit salad bursting with flavours of honey and lime dressing makes this dish perfect for Easter Brunch, breakfast, or even on a school lunch!
Print Recipe
Prep Time:15 minutes
Cook Time:0 minutes


  • 1 Pineapple
  • 2 Grapefruit
  • 3-4 Kiwis
  • 2 Navel Oranges
  • 1 Mango
  • 1 1/2 cups Blueberries
  • 2 tbsp Honey
  • 4-5 tbsp Fresh Mint diced


  • Cut up pineapple, 1 orange, grapefruit, kiwis, mango, and blueberries.
  • Zest & juice remaining orange. Mix juice and zest in a small bowl with honey and 2 tbsp mint.
  • Pour over fruit and stir gently, you don’t want the fruit to break apart.
  • Add the remaining mint. Let sit for at least 10 minutes in the fridge.


Freeze It: This isn’t a super friendly freezer friendly recipe, but you can easily portion fruit out into bags for smoothies later in the week!
Servings: 16 servings

standing fruit

And there you have it! It’s simple, but easy to make on a Sunday for brunch with the family, and then use throughout the week for lunches or even in a smoothie when you’re on the go.

Since this is my first post, I thought I would give you a double-header! The fruit salad is excellent alone, over yogurt, or even on top of pancakes… but you can even kick it up a notch!

I just want to thank you for taking the time out of your day to read and share with me.

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