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Autumn Rainbow Fruit Salad with Citrus Honey Dressing

Name: Autumn Rainbow Fruit Salad with Citrus Honey Dressing
Prep time: 15 min
Yield: 1 recipe
Ingredients: 1 medium red apple, diced; 1 medium green apple, diced; 1 medium orange (sliced); 100 g blueberries or plums, sliced; 150 g purple grapes, halved; 2 tbsp honey; 1 tbsp lemon juice; 5 g fresh mint, chopped

Prep 15 min Cook 0 min Difficulty 1/5

Large-batch Autumn Rainbow Fruit Salad with citrus-honey dressing—easy, no-cook, fresh tips and storage advice.

Why this recipe works

This Autumn Rainbow Fruit Salad is a bright, no-cook mix of apples, oranges, berries (or plums), and grapes dressed in citrus-honey with fresh mint. It's suited for potlucks, large gatherings, or anyone who wants a quick seasonal fruit side or dessert. The recipe list given is a large-batch total; scale ingredients down proportionally for smaller servings.

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Recipe guide

An easy, no-cook rainbow fruit salad with a simple citrus-honey dressing.

No-cook, easy to assemble—ready in 15 minutes.
Dressing is honey + lemon—whisk and toss lightly.
Scale quantities for small or large batches; store chilled.

Ingredients (consolidated)

Ingredients (combined from the list): 10 medium red apples, diced; 10 medium green apples, diced; 10 medium oranges, sliced; 1,000 g blueberries or plums, sliced (10 × 100 g); 1,500 g purple grapes, halved (10 × 150 g); 20 tbsp honey (10 × 2 tbsp); 10 tbsp lemon juice (10 × 1 tbsp); 50 g fresh mint, chopped (10 × 5 g). Adjust quantities downward for fewer servings.

Quick method

1) Wash all fruit and mint thoroughly. 2) Core and dice apples, keeping skins on. 3) Slice oranges into rounds or segments and remove seeds. 4) Slice plums if using, or rinse blueberries. 5) Halve grapes and finely chop mint. 6) Whisk honey and lemon juice until smooth to make the dressing. 7) Gently toss apples, oranges, berries/plums, and grapes in a large bowl, drizzle dressing, toss lightly and sprinkle mint. Serve chilled or immediately.

Tips, scaling and storage

Scale the recipe to desired servings (the ingredient list is a large-batch total). Prevent browning with extra lemon juice. Chill salad for 30 minutes before serving for best flavor. For transport, keep dressing separate and toss just before serving.

Ingredients

1 medium red apple, diced

1 medium green apple, diced

1 medium orange (sliced)

100 g blueberries or plums, sliced

150 g purple grapes, halved

2 tbsp honey

1 tbsp lemon juice

5 g fresh mint, chopped

Instructions

Wash all fruit and mint thoroughly

Core and dice the red and green apples, leaving skin on

Slice the orange into rounds or segments, removing seeds

Slice plums if using instead of blueberries; otherwise rinse blueberries

Halve the grapes

Chop the fresh mint finely

Whisk honey and lemon juice until smooth to make the dressing

Gently toss apples, orange, blueberries/plums, and grapes in a large bowl

Drizzle the citrus honey dressing over the fruit and toss lightly to coat

Sprinkle chopped mint over the salad and serve chilled or immediately

FAQs

How long will this fruit salad stay fresh? Toss just before serving and refrigerate leftovers in an airtight container up to 24 hours; apples brown faster—add a squeeze of extra lemon if storing.

Can I substitute or add other fruits? Yes—replace blueberries with plums (sliced) as listed, or swap any fruit for seasonal choices like pears or pomegranate arils.

What if the honey is too thick to whisk? Use 1–2 tablespoons extra honey and a little warm water to loosen, or microwave briefly (10–15 seconds) if the honey is too thick.