This easy pineapple fruit salad is tossed in a simple lime and honey syrup. Refreshing, bright, and effortless to make—perfect for warm days, potlucks, or a light dessert.
Fruit salad often doesn’t need a recipe: you can toss whatever fruit you have into a bowl and call it done. Still, a few small additions can elevate fresh fruit into something special. This pineapple fruit salad takes ripe pineapple and juicy blueberries and brightens them with lime zest, lime juice, and a touch of honey. The syrup is made in minutes and brings out the fruit’s natural sweetness while adding a citrusy zing.
When pineapples are inexpensive or you find yourself with an abundance, this salad is a fast, delicious way to use them. The sweet-tart combination of pineapple and lime is classic, and the addition of blueberries adds a pleasant contrast in both flavor and color. The dressing is intentionally light—just enough to coat the fruit and intensify the flavors without overpowering them.
A quick note about the sweetener: this recipe uses honey because it blends smoothly with the lime and complements pineapple particularly well. The salad is paleo and dairy-free as written. If you need a vegan option, try experimenting with a mild simple syrup made from granulated sugar and water or a thin agave syrup, but keep in mind the flavor will differ slightly from honey.
Pineapple Fruit Salad
Author: Erin Dooner
Prep Time: 15 mins | Total Time: 15 mins
Ingredients
- 1/2 large fresh pineapple, peeled, cored and cut into bite-sized pieces
- 2 cups fresh blueberries
- Zest of 1 lime
- Juice of 1/2 lime
- 1–2 tablespoons (20–40 grams) honey, to taste
Instructions
- In a small bowl, whisk together the lime zest, lime juice and honey until the honey is well combined and the mixture forms a light syrup.
- In a larger bowl, combine the pineapple pieces and blueberries.
- Pour the honey-lime mixture over the fruit and gently toss to coat everything evenly.
- Serve immediately, or chill in the refrigerator for up to 2 days. Stir gently before serving if the juices have settled.
Notes, Tips, and Variations
Storage: Store the salad in an airtight container in the refrigerator for up to 48 hours. The fruit will become slightly juicier as it sits, which makes the flavors meld beautifully, but for the freshest texture enjoy it within the first day.
Ripe fruit: Choose a ripe pineapple that gives slightly to pressure and has a sweet aroma at the base. For blueberries, pick plump, firm berries without wrinkles or mold.
Sweetener swaps: If you prefer a vegan version, a neutral syrup of equal sweetness can be used. A thin maple or agave syrup will work, though maple can introduce a distinct flavor that changes the character of the salad. Start with a smaller amount and adjust to taste.
Mix-ins and add-ins: For added texture and flavor, consider toasted coconut flakes, chopped mint leaves, or a handful of chopped macadamia nuts or pistachios. A few thin slices of jalapeño can add a surprising, pleasant heat for those who like contrast.
Serving ideas: Serve this pineapple fruit salad as a light dessert, alongside grilled meats, with creamy yogurt for breakfast, or as part of a brunch spread. It pairs especially well with dishes that benefit from a bright, fruity counterpoint.
Make-ahead tip: If you plan to prepare this ahead of time, keep the syrup separate and combine just before serving to preserve the texture of the berries.
Diet notes: This salad is naturally dairy-free and paleo-friendly. Adjust the sweetener if you need it to be vegan.
Photos updated 2/2020. Here’s an older photo of the salad:
