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Rainbow Fruit Salad

Hello Villagers.
Since we have been talking all week about eating a variety of colors of fruits and vegetables, it seemed only fitting that our Friday recipe actually contain all of the colors we have been discussing. I love this Rainbow Fruit Salad because I can pack in all of the favorites that my kids love, but it can be easily adjusted according to what I have on hand. You just want to make sure that if you swap out a fruit, replace it with one of the same color!
Rainbow Fruit Salad Ingredients
Begin by washing and preparing all of your fruit, except the bananas. To minimize browning we want to save those until just before serving time. Once peeled, chopped, and anything else required, place the fruit into a large bowl. Gently mix. I’m happy to eat this salad as is and rarely like any kind of dressing on my fruit, however, the honey lime combination is fantastic! Combine the honey, lime zest, and lime juice in a small bowl. The peel of citrus fruit contains oils that pack A LOT of flavor. If you don’t have a zester, you can use the smallest holes on a cheese grater or consider adding this option to your kitchen collection.
Pour the dressing over the fruit and gently toss to coat. The Rainbow Fruit Salad is best if served immediately, but can be covered and stored in the fridge. Right before you plan to serve your fruit salad, sliced the bananas and mix them in.
Rainbow Fruit Salad

Rainbow Fruit Salad


  • 1 pound strawberries, tops removed and quartered
  • 6 ounce package of blueberries
  • 4 kiwi, peeled and chopped into chunks
  • 1 pound red grapes, halved
  • 1-15 ounce can pineapple chunks or 1/2 of a fresh pineapple cut into cubes
  • 2 mangoes, peeled and chopped into chunks
  • 2 bananas, sliced (wait until the very end of preparation)
  • Optional Dressing:
  • 1/4 cup honey
  • Zest and juice from 2 small limes


  1. Wash and prepare all of the fruit, except bananas.
  2. Combine all the fruit, except bananas, in a large bowl.
  3. If using the optional dressing, mix the honey and lime together in a small bowl.
  4. Pour dressing over fruit and gently mix.
  5. Best if served immediately or cover and store in fridge until ready.
  6. Immediately prior to serving: slice bananas and add to fruit salad, mixing gently.
  7. Enjoy!
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Jessica Barnes, PhD, RDN, LD

Dr. Jessica Barnes received her PhD in nutrition from Texas Woman's University. Her research focused on food preference development and creating materials to help preschoolers become familiar with healthy foods. She has worked with families and communities as a clinical and community Registered Dietitian Nutritionist.

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