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Fruit Salad with Honey Orange Glaze

Prep Time 30 minutes
Total Time 30 minutes
Servings 16 + servings



  • 1/4 cup honey
  • 2 Tbsp freshly squeezed orange juice
  • 2 Tbsp freshly squeezed lemon juice

Fruit Salad:

  • 2 lbs strawberries
  • 2 (6oz) packs of blueberries
  • 1 fresh pineapple or two 20 oz cans pineapple chunks, drained
  • 4 kiwis
  • 6 mandarin oranges, or one 15oz can, drained


  • In a small saucepan, simmer the ingredients for the glaze (honey + juice) until thickened and reduced by half. BE CAREFUL! The glaze bubbles up and boils over easily. Keep an eye on it. COOL COMPLETELY.
  • Rinse and dry all of the fruit separately. (A salad spinner works great for this!)
  • Hull the stems off the strawberries, then quarter (cut into 4 pieces). Place in a large bowl. Add the blueberries.
  • Cube the pineapple. Cut the top and bottom off of the pineapple. Cut off the skin. Make four cuts around the core; then discard the core. Cut each piece in half width-wise first, then into 1-inch strips, and then into 1-inch chunks. (For a step-by-step tutorial, read this post.) Add pineapple to the bowl.
  • Cut off the ends of the kiwis, and peel the skin off with a spoon. (For a step-by-step tutorial, read this post.) Slice in half width wise, then cut into 1/4-inch slices. (TIP: Use an egg slicer for even cuts, but only with soft, ripe fruit.) Add kiwis to the bowl.
  • Peel and segment mandarin oranges. Add to the bowl.
  • When ready to serve, toss the fruit gently with the cooled glaze. Serve immediately. Refrigerate leftovers up to 3-4 days.


*Feel free to use any citrus fruit juice for the glaze. All orange juice, all lemon juice, all lime juice, or a combination of any of these works great.