Light&Breezy Fruit Salad w/Honey Mango Vinaigrette

cathy tate


This is a twist on the traditional fruit salad. The vinaigrette dressing adds a distinctive taste that puts the fruit salad "over the top" with flavor. I have used the dressing on spinach salads also; it works quite well.

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★★★★★ 1 vote
depends on amount of fruit
45 Min


watermelon, scooped with melon ball
red seedless grapes
cantelope, scooped with melon ball
honeydew melon, scooped with melon ball
kiwi, sliced
additional fruit as desired
ripe mangos, peeled, chopped
1 c
orange juice
6 Tbsp
champagne vinegar
1 Tbsp
dijon mustard
1 Tbsp
1/2 tsp
1/4 tsp
1/2 c
extra light olive oil


1You may use any fruit that you enjoy, although bananas do not work well in this salad. Combine your fruit in large bowl. Set aside.

2Combine mangos, orange juice, vinegar, mustard, honey, salt, pepper in a blender. Puree until smooth. While blender is running, slowly drizzle in olive oil.

3Slowly drizzle vinaigrette, in small increments over fruit salad, tasting as you go, until you get the fruit coated and the taste you want. Be careful while adding the vinaigrette, it has a strong flavor and it is easy to get too much thus over powering your salad. You can keep remaining vinaigrette in an air-tight container in the refrigerator for up to 2 weeks.

4If you are serving a large crowd, it is a nice presentation to slice a watermelon in half (using the inside for your salad). Hollow out watermelon, cut out decorative border around edges and place completed fruit salad inside. Cover and chill until ready to serve.

About this Recipe

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy