Rainbow Fruit Salad with Maple-Lime Dressing


Rainbow Fruit Salad with Maple-Lime Dressing

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Course Vegan
Keyword vegan
Prep Time 25 minutes
Cook Time 5 minutes
Inactive time 1 hour
Total Time 1 hour 30 minutes
Servings 10


  • 2 cup (260g) chopped strawberries
  • 2 cup (300g) halved seedless green grapes
  • 2 cup (300g) blueberries
  • 1½ cup (205g) chopped fresh mango
  • 1½ cup (240g) chopped fresh pineapple
  • One 11 oz (312g) can mandarin oranges, rinsed, drained, and cut in half
  • ½ cup (120ml) maple syrup
  • grated zest and juice of 2 limes
  • 2 tbsp chopped fresh mint


  • Combine the strawberries, grapes, blueberries, mango, pineapple, and mandarin oranges in a large bowl.
  • In a small bowl or cup, combine the maple syrup with the lime zest and juice. Add to the fruit, along with the mint, and toss until combined. Cover and refrigerate for 1 hour before serving. Leftovers will keep in an airtight container in the fridge for 1 to 2 days.
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