Plain fruit salad packed with tons of firm honeydew melon and a few precious grapes isn’t everyone’s favorite. But it doesn’t have to be that way. Trust us. Consider the fruit, dressing, and garnish you’re using. Tropical fruit like kiwi and pineapple pair especially well with a lemony ginger dressing. A bit of ripe cantaloupe will stretch your dish so it can feed a crowd. You can make the salad up to a day ahead of time and garnish with fresh mint right before serving. We’d love this dish paired with grilled meat and veggies at dinner, or a bowl of oatmeal at breakfast.

Paige Grandjean


Credit: Greg Dupree

Recipe Summary test

10 mins
40 mins
4 (serving size: about 1½ cups)


Ingredient Checklist


Instructions Checklist
  • Stir together lemongrass, ginger, sugar, and lime juice in a small saucepan over medium-high. Bring to a simmer, stirring until sugar dissolves, about 4 minutes. Cool completely, about 30 minutes. Remove lemongrass and ginger, and discard.

  • Combine pineapple, strawberries, mango, kiwi, mint, and lemongrass syrup in a large bowl. Toss to combine.

Nutrition Facts

169 calories; fat 0.7g; saturated fat 0.1g; protein 1.9g; carbohydrates 42.9g; fiber 4.8g; sugars 34.1g; sodium 4mg.