Can I make this in advance?

Heck ya! Fruit salad is a great side dish to make in advance. In fact, I even like it better that way. The flavors tend to meld together a little better and the fruit salad dressing has time to enhance the flavor as well. It's best to eat within 24 hours of making it, though. Store it in an air-tight container so the fruit doesn't dry out.

Can I use frozen fruit?

While we are big advocates of using our freezers and frozen food to save time and money, this is a recipe that won't work well for that. Since fruit has such a high water content, it won't play nice with freezing and thawing for fruit salad. We recommend sticking to using frozen fruit for smoothies .

What is the best way to store fruit salad?

It’s best to store fruit salad in an airtight container in the refrigerator. The texture is best within the first 24 hours but the salad will last 3 days in the fridge. After that, it gets too mushy. Here are a few containers we use and recommend. Air will dry out cut fruit so an airtight option will keep in moisture and help the pieces stay fresher for longer.

Classic Fruit Salad (With a Sweet-Zesty Dressing)

Name: Classic Fruit Salad with Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups sliced fresh strawberries (about 1 pound); 2 cups diced fresh pineapple (about 1/2 fresh pineapple; sub cantaloupe); 2 cups seedless grapes, cut in half; 1 pint (2 cups) fresh blueberries; 6-8 kiwis, peeled, cut lengthwise, and sliced (about 2 cups); 4 clementines, peeled and segmented (sub: 2-3 cut up oranges); Zest of 1 lime; 2 tablespoons lime juice (juice of one large lime); 2 tablespoons honey

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Classic Fruit Salad with Dressing

We’re taking fruit salad to the next level with our one-of-a-kind fruit salad dressing. Make this classic side dish for your next gathering or simply to munch on through the week.

Yield: 8 servings 1x

Prep: 15 minutesTotal: 15 minutes

Scale:

Ingredients

2 cups sliced fresh strawberries (about 1 pound)
2 cups diced fresh pineapple (about 1/2 fresh pineapple; sub cantaloupe)
2 cups seedless grapes, cut in half
1 pint (2 cups) fresh blueberries
6–8 kiwis, peeled, cut lengthwise, and sliced (about 2 cups)
4 clementines, peeled and segmented (sub: 2-3 cut up oranges)
Zest of 1 lime
2 tablespoons lime juice (juice of one large lime)
2 tablespoons honey

Optional: chiffonade of fresh mint leaves (here’s how to do that)

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Instructions

Rinse, dry, and cut up all the fruit as directed in the ingredient list.
Place the fruit in a large bowl.
Stir together the lime zest, lime juice, and honey in a small bowl.
Drizzle over the salad and toss to combine. Sprinkle a little chiffonade of mint over the top, if desired.

Cuisine: American Method: No Cook

Find it online: https://thrivinghomeblog.com/classic-fruit-salad/